Dielectric properties of cottage cheese and surface treatment using microwaves

Ag, Herve; Tang, Juming; Luedecke, L.O.; Feng, Hao

doi:10.1016/s0260-8774(98)00102-2

Cited by 67 publications

(48 citation statements)

References 11 publications

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“…Dielectric properties as related to temperature and frequencies have been reported for different agricultural commodities, including grains and seeds (Nelson 1965), fruits and vegetables (Feng et al 2002;Guan et al 2004;Ikediala et al 2000;Nelson 1983;Nelson et al 1994;Wang et al 2003), juice and wine (Garcia et al 2004), baked foods and flours (Kim et al 1998;Zuercher et al 1990), dairy products (Green 1997;Herve et al 1998), fish and meat Lyng et al 2005), egg white solutions and thermal denatured egg albumen gels (Lu et al 1998). Studies were also reported that assessed possibility of non-destructively predicting some physical characteristics of agri-food products such as fruits and eggs (Nelson et al 1995;Dev et al 2008).…”

Section: Factors Affecting the Dielectric Propertiesmentioning

confidence: 99%

“…The dielectric properties of milk and its constituents at 2.45 GHz were given by Kudra et al (1992). Dielectric measurement techniques have been used extensively in the analysis of cheese composition and cheese maturity (Everard et al 2006;Green 1997;Herve et al 1998). Dielectric methods are utilized at detection of mastitis in milk (Hlavacova 2003).…”

Section: Dairy Productsmentioning

confidence: 99%

“…All material types, except gases, can be measured, but the method is not suitable for very low-loss materials. Among these techniques, open-ended coaxial probe has been the most commonly used method to determine the dielectric properties of high loss liquid and semi-solid foods (Nelson et al 1994;Herve et al 1998), and fresh fruits and vegetables (Nelson and Bartley 2000). The particular relevant measurement and the choice of a method for any desired application depend on the nature of the dielectric material (type of target) to be measured, sample physical state (liquid or solid), shape (thickness, flatness) and electrically, desired range of frequency and the degree of accuracy required (Agilent Technologies 2005;Nelson 1999).…”

Section: Measuring Techniques For Dielectric Propertiesmentioning

confidence: 99%

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Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review

et al. 2011

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Non-destructive systems are recent trends for quality evaluation of fruits and vegetables. Information on post-harvest variations in electrical properties is needed to develop new instruments for this purpose. Electrical properties are finding increasing application in agriculture and food processing industries. Knowledge of dielectric properties of foods as a function of moisture content and temperature is essential in the design and control of drying systems. As simple, rapid and non-destructive measuring techniques, dielectric spectroscopy provides information about the dielectric response of materials to electromagnetic field. Electrical properties of agricultural materials have been of interest for many years. The interest in dielectric properties of materials has historically been associated with the design of electrical equipment. This review paper covers theoretical aspects of different electrical properties, their measurement techniques, applications of dielectric properties in agriculture/food processing sector and potential applications of thermal imaging (TI) for quality and safety assessment in food processing. The values of dielectric properties of a number of products including food grains, fruits and vegetables, and meat and meat products are presented in table form. This comprehensive coverage will be useful for academic, scientific and industrial community in treating and applying the facts in developing/testing new processes and products based on electromagnetic energy application.Keywords Electrical properties . Non-destructive . Measuring techniques . Dielectric constant . Loss factor . Thermal imaging technique . Food quality evaluationThe material investigation and moisture measurement using electromagnetic waves in wide spectrum serve for quality control and improvement in many branches like industry, forest and wood-working industry, civil engineering, agriculture, commerce and also foods e.g. for quality evaluation of meat, fruits, coffee etc (Hlavacova 2003; Venkatesh and Raghavan 2004). Non-destructive evaluation of quality based on constituents of fruits and vegetables has been successfully used (Chen et al. 1999;Jha et al. 2001;Kawano 1998). Electrical characteristics of agricultural materials have been of interest for many years (Nelson 2006) and are utilized in many areas of human activities. Techniques for non-destructive determination of quality and related characteristics of agricultural products are helpful to producers, handlers and processors . Permittivity and moisture can be closely correlated when water content is high. Knowledge of dielectric properties in partially frozen material is critical in determining the rates and uniformity of heating in microwave thawing. Electrical properties are important in processing foods with pulsed electric fields, ohmic heating, induction heating, radio frequency, and microwave heating. These properties are also useful in the detection of processing conditions or the quality of foods (Barbosa-Canovas et al. 2006). Considering ...

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Section: Factors Affecting the Dielectric Propertiesmentioning

confidence: 99%

Section: Dairy Productsmentioning

confidence: 99%

Section: Measuring Techniques For Dielectric Propertiesmentioning

confidence: 99%

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Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review

et al. 2011

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“…Como hemos mencionado anteriormente, la frecuencia, temperatura, contenido en sal, humedad, estado del agua (congelada, libre o interaccionando con la matriz) son los principales factores que influyen en las propiedades dieléctricas en materiales biológicos y de la agricultura (Tran et al, 1984; Engelder y Buffler, 1991; Seaman y Seals, 1991;Herve et al, 1998;Berbert et al, 2001;Feng et al, 2002). Içier y Baysal (2004a) realizaron una extensa revisión sobre las propiedades dieléctricas de alimentos, haciendo especial hincapié en los principales factores que afectan a estas propiedades de los alimentos así como a sus posibles usos industriales.…”

Section: Aplicación De La Espectroscopia Dieléctrica Al Control De Caunclassified

Estudio de los espectros dieléctricos para el control de calidad de alimentos

Giráldez¹

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que presenta Dª MARTA CASTRO GIRÁLDEZ para aspirar al grado de Doctora por la Universidad Politécnica de Valencia, reúne las condiciones adecuadas para constituir su tesis doctoral, por lo que AUTORIZAN a la interesada para su presentación. Solamente la ardiente paciencia hará que conquistemos una espléndida felicidad. Valencia, Junio 2010 Pablo Neruda AgradecimientosPues ya casi he alcanzado el tramo final de este largo camino que me ha costado tantos y tantos duros momentos.Tan sólo quiero aclarar que este documento contiene muchísimo esfuerzo mio y de numerosas personas que me han apoyado y que me quieren, a todos ellos les quiero dar las gracias.En primer lugar quiero destacar la labor de mis tres directores de tesis;quiero agradecer a Pedro su confianza y apoyo durante estos intensos cuatro años, por ayudarme y animarme durante la redacción de esta tesis. A Fidel, por su gran experiencia y por ayudarme siempre que lo he necesitado. Y por último a Pedrojo, por su cariño, por su amistad y por su gran ayuda; por haber estado siempre ahí, en los buenos y en los malos momentos, gracias por todo, de verdad.A todas las personas que de una u otra forma han contribuido durante estos cuatro años: a Creu, por su predisposición y ayuda, gracias por todo lo que hemos vivido juntas. A mis dos amigas y mejores proyectandas, Laura y Patri, porque gracias a vosotras pude superar aquellos momentos tan duros y sacar adelante esta tesis, muchísimas gracias, ya sabéis que os quiero mucho. A Javi, porque siempre estás ahí para apoyarme y escucharme, por tu paciencia y por tu cariño, por quererme tanto y por comprenderme, gracias mi vida, ya sabes que lo eres todo para mi. A mis padres, por darme todo lo que tengo, a vosotros os debo todo lo que soy. A mi hermano, Mabel y Hugo, porque siempre traéis alegría a mi vida, os quiero mucho. A mi familia, porque soy tan afortunada de teneros a todos que ni siquiera tengo palabras suficientes para plasmarlo en este papel. ResumenActualmente, la industria agroalimentaria debe hacer frente a numerosas presiones y retos, de entre los que destaca la innovación como la única posibilidad para afrontar la enorme competencia que caracteriza el mercado. La innovación a nivel de proceso está dirigida a la investigación y aplicación de nuevas tecnologías. Mejorar e innovar en los procesos dará lugar a productos más seguros y de mayor calidad, lo cual está relacionado con las exigencias actuales del consumidor. En este contexto, los modernos sensores basados en la aplicación de energía electromagnética suponen un gran avance en el control de calidad en la Industria Alimentaria.La presente tesis estudia la aplicación de la radiación electromagnética a diferentes productos y procesos de la industria agroalimentaria, con el objeto de solucionar algunos de los grandes problemas del sector cárnico y de la industria postcosecha, así como controlar la operación de deshidratación osmótica en carne y frutas.En primer lugar se analizó la utilización de energía electromagnética para controlar la calidad de car...

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“…A dielectric spectroscopy technique has also been used for on-line monitoring of salt content in butter , ripening and moisture content in Parmigiano-Reggiano cheese , the effects of frequency, temperature, moisture and salt content on the dielectric properties of process cheese , the effect of calcium content on dielectric properties of model cheese , the viability of controlling salting meat processes by using spectroscopy measurements at microwaves frequencies , and the influence of moisture and inorganic salt content on dielectric properties in process cheese (Fagan, Everard, O'Donnell, Downey & O'Callaghan, 2005). Moreover, dielectric measurements have been used extensively in the analysis of cheese composition and cheese maturity Green, 1997;Herve, Tang, Luedecke, & Feng, 1998;. Amhed, Ramaswamy, & Raghavan, (2007) determined the dielectric properties of salted and unsalted butter over the MW frequency range.…”

Section: Introductionmentioning

confidence: 99%

Estudio De Los Espectros Dielectricos en Alimentos Con Estructura Coloidal

Varela¹

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Dielectric properties of cottage cheese and surface treatment using microwaves

Cited by 67 publications

References 11 publications

Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review

Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review

Estudio de los espectros dieléctricos para el control de calidad de alimentos

Estudio De Los Espectros Dielectricos en Alimentos Con Estructura Coloidal

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