Dielectric properties of shrimp related to microwave frequencies: From frozen to cooked stages

Tanaka Fumihiko, P. Mallikarjunan, Y. C. Hung

研究成果: ジャーナルへの寄稿記事

31 引用 (Scopus)

抄録

Dielectric properties of shrimp (Penaeus sp.) were measured at frequencies between 0.3 and 3 GHz from -25 to 70 C by using a network analyzer. The relationship between dielectric properties and temperature was determined at 915 MHz and 2450 MHz. Below the freezing point, the dielectric constant (ε′) and dielectric loss factor (ε″) increased rapidly with increasing temperature as ratio of frozen water in shrimp was decreasing. Above the freezing point, the dielectric constant (ε′) decreased as frequency and temperature increased at both frequencies. The dielectric loss factor (ε″) did not change significantly with temperature. The relationships between penetration depth and temperature at both frequencies were evaluated from the experimental data.

元の言語英語
ページ(範囲)455-468
ページ数14
ジャーナルJournal of Food Process Engineering
22
発行部数6
DOI
出版物ステータス出版済み - 1 1 1999
外部発表Yes

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dielectric properties
Microwave frequencies
Microwaves
Dielectric properties
shrimp
Temperature
freezing point
Dielectric losses
temperature
Freezing
Permittivity
Penaeus
Penaeidae
Electric network analyzers
Water
water

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemical Engineering(all)

これを引用

Dielectric properties of shrimp related to microwave frequencies : From frozen to cooked stages. / Fumihiko, Tanaka; Mallikarjunan, P.; Hung, Y. C.

:: Journal of Food Process Engineering, 巻 22, 番号 6, 01.01.1999, p. 455-468.

研究成果: ジャーナルへの寄稿記事

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