Dielectric properties of mirin in the microwave frequency range

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

研究成果: Contribution to journalArticle査読

10 被引用数 (Scopus)


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.

ジャーナルJournal of Food Engineering
出版ステータス出版済み - 12 2008

All Science Journal Classification (ASJC) codes

  • Food Science

フィンガープリント 「Dielectric properties of mirin in the microwave frequency range」の研究トピックを掘り下げます。これらがまとまってユニークなフィンガープリントを構成します。