Dielectric Properties of Dehydrated Apples as Affected by Moisture and Temperature

Feng, Hao; Tang, Juming; Cavalieri, Ralph P.

doi:10.13031/2013.7855

Cited by 139 publications

(111 citation statements)

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“…Various factors influence the dielectric properties of food materials such as frequency of the applied alternating electric field, moisture content, bulk density, temperature (Icier and Baysal 2004b;Nelson 1965;Ryynanen 1995;Venkatesh and Raghavan 2004) ionic nature, concentration (density), structure and constituents of food materials (Engelder and Buffler 1991;Feng et al 2002;Guan et al 2004;Nelson 1991Nelson , 1992Nelson et al 1994;Nelson and Bartley 2002;Ohlsson et al 1974a;Venkatesh and Raghavan 2004;Sipahioglu et al 2003). 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).…”

Section: Factors Affecting the Dielectric Propertiesmentioning

confidence: 99%

“…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 technique is not suitable for determining permittivities of granular and pulverized samples when bulk densities of such samples were established by auxiliary permittivity measurements. This method is convenient, relatively easy to use because of its ability to scan through a wide range of frequencies with desired accuracy and little or no sample preparation (Feng et al 2002;Ikediala et al 2000;Nelson 2003;Venkatesh and Raghavan 2004;Wang et al 2003Wang et al , 2005.…”

Section: Open Ended Coaxial Probe Techniquementioning

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: Factors Affecting the Dielectric Propertiesmentioning

confidence: 99%

Section: Open Ended Coaxial Probe Techniquementioning

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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“…Hot air drying has many disadvantages such as lower energy efficiency and long drying times, but despite that it has been used widely [7,8]. Because of the low thermal conductivity of foods, heat transfer to the inner sections during conventional heating is limited.…”

Section: Introductionmentioning

confidence: 99%

Investigation of the Effect of a Hybrid Drying Method on the Color Quality of Nectarine Slices and Energy Consumption

Demirel¹,

Ismail²

2017

Studia UBB Chemia

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ABSTRACT. The main objective of a product quality study for drying agricultural products without causing distortion is to reduce the product moisture value to a final moisture value while expending the least energy and time. In the first stage of this study, nectarine slices were dried in a microwave and cabinet dryer under different drying conditions. Experiments in the microwave dryer were done at four different power levels: 90, 180, 360, and 600 W. Hot air drying was done at two temperatures, 50 and 70 °C, with a constant air velocity (2.0 m/s). In the second stage, after those experiments, the hybrid drying method were constructed based on the color parameter, and moisture ratio. In the hybrid drying method, hot air drying was carried out with microwave pretreatment. The most effective hybrid drying method in terms of optimal drying time, energy consumption, and color parameters was found to be at 180 W microwave power and 70 °C.

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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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Dielectric Properties of Dehydrated Apples as Affected by Moisture and Temperature

Cited by 139 publications

References 30 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

Investigation of the Effect of a Hybrid Drying Method on the Color Quality of Nectarine Slices and Energy Consumption

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

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