Dielectric properties of frozen surimi at 915 MHz and 2450 MHz

被引:5
|
作者
Mao, WJ [1 ]
Watanabe, M [1 ]
Sakai, N [1 ]
机构
[1] Tokyo Univ Marine Sci & Technol, Dept Food Sci & Technol, Minato Ku, Tokyo 1088477, Japan
关键词
dielectric properties; frozen surimi; microwave thawing;
D O I
10.3136/fstr.9.361
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Dielectric properties of two types of unsalted frozen surimi (SA grade made on shipboard and K grade made in onshore plants) at 2450 MHz and 915 MHz were measured from -30degreesC to 30degreesC by the open-ended coaxial probe method. The values of dielectric constant and loss factor varied with temperature, being very small at low temperatures, whereas above the freezing point the values increased rapidly. Penetration depths which were calculated from the dielectric constant and loss factor also varied with temperature. Moreover, there was no difference in the dielectric constant or loss factor of the two kinds of surimi below the freezing point; there was a difference in the dielectric constant above the freezing point, however, due to the difference in moisture content of the surimi.
引用
收藏
页码:361 / 363
页数:3
相关论文
共 50 条
  • [1] Dielectric properties of surimi at 915 MHz and 2450 MHz as affected by temperature, salt and starch
    Mao, W
    Watanabe, M
    Sakai, N
    FISHERIES SCIENCE, 2003, 69 (05) : 1042 - 1047
  • [2] DIELECTRIC-PROPERTIES OF PEA PUREE AT 915 MHZ AND 2450 MHZ AS A FUNCTION OF TEMPERATURE
    TONG, CH
    LENTZ, RR
    ROSSEN, JL
    JOURNAL OF FOOD SCIENCE, 1994, 59 (01) : 121 - &
  • [3] Predicting the dielectric behavior of orange and other citrus fruit juices at 915 and 2450 MHz
    Franco, Arlet Patricia
    Tadini, Carmen Cecilia
    Wilhelms Gut, Jorge Andrey
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2017, 20 : 1468 - 1488
  • [4] Dielectric properties of pumpable food materials at 915 MHz
    Coronel, P.
    Simunovic, J.
    Sandeep, K. P.
    Kumar, P.
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2008, 11 (03) : 508 - 518
  • [5] Dielectric properties of six different species of starch at 2450 MHz
    Ndife, MK
    Sumnu, G
    Bayindirli, L
    FOOD RESEARCH INTERNATIONAL, 1998, 31 (01) : 43 - 52
  • [6] Dielectric properties of α-D-glucose aqueous solutions at 2450 MHz
    Liao, XJ
    Raghavan, GSV
    Dai, JM
    Yaylayan, VA
    FOOD RESEARCH INTERNATIONAL, 2003, 36 (05) : 485 - 490
  • [7] Microwave transmission performance of mullite refractory ceramics over wide temperature range at 915 MHz and 2450 MHz
    Shang, Xiaobiao
    Zhang, Fucheng
    Zhai, Di
    Wei, Cong
    Liu, Meihong
    Chen, Junruo
    MATERIALS CHEMISTRY AND PHYSICS, 2021, 258
  • [8] DIELECTRIC PROPERTIES OF SUPERSATURATED α-D-GLUCOSE AQUEOUS SOLUTIONS AT 2450 MHZ
    Liao, X.
    Raghavan, V. G. S.
    Meda, V.
    Yaylayan, V. A.
    JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY, 2001, 36 (03) : 131 - 138
  • [9] High temperature dielectric properties measurement system at 915 MHz based on deep learning
    Tan, Qian
    Zhu, Huacheng
    Ma, Weiquan
    Yang, Yang
    Huang, Kama
    INTERNATIONAL JOURNAL OF RF AND MICROWAVE COMPUTER-AIDED ENGINEERING, 2019, 29 (11)
  • [10] Dielectric properties of sweet potato purees at 915 MHZ as affected by temperature and chemical composition
    Brinley, T. A.
    Truong, V. D.
    Coronel, P.
    Simunovic, J.
    Sandeep, K. P.
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2008, 11 (01) : 158 - 172