Dielectric properties of mirin in the microwave frequency range

Fumihiko Tanaka, Toshitaka Uchino, Daisuke Hamanaka, Griffiths Gregory Atungulu, Yen Con Hung

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

Dielectric properties of mirin (sweet rice wine for seasoning) at the microwave frequency range of 300-3000 MHz and temperature range of 5-70 °C were measured. The effects of temperature, frequency and liquid concentration on dielectric properties were investigated. Dielectric constant and loss factor were related to frequency by using the modified Cole-Cole equation. The important parameters such as relaxation wavelength, static dielectric constant and ionic conductivity were determined numerically under experimental conditions. It was concluded that the index of spread in the relaxation times depended on mirin concentration and it spread with increasing concentration. Penetration depth was calculated based on the collected dielectric properties data and it had a trough at mixture ratio (v/v) of 1:1 (original:water). The relationship between dielectric properties and temperature was determined at 915 MHz and 2450 MHz for commercial significance.

Original languageEnglish
Pages (from-to)435-440
Number of pages6
JournalJournal of Food Engineering
Volume89
Issue number4
DOIs
Publication statusPublished - Dec 1 2008

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dielectric properties
Microwaves
Temperature
rice wines
Wine
glutinous rice
temperature
flavorings
wavelengths
Water
liquids
6-(4-hydroxyphenyl)-2-thioxo-2,3-dihydro-4(1H)-pyrimidinone
water

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

Dielectric properties of mirin in the microwave frequency range. / Tanaka, Fumihiko; Uchino, Toshitaka; Hamanaka, Daisuke; Atungulu, Griffiths Gregory; Hung, Yen Con.

In: Journal of Food Engineering, Vol. 89, No. 4, 01.12.2008, p. 435-440.

Research output: Contribution to journalArticle

Tanaka, Fumihiko ; Uchino, Toshitaka ; Hamanaka, Daisuke ; Atungulu, Griffiths Gregory ; Hung, Yen Con. / Dielectric properties of mirin in the microwave frequency range. In: Journal of Food Engineering. 2008 ; Vol. 89, No. 4. pp. 435-440.
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