Dielectric Properties of Food Materials<sup>*</sup>

To, E. C.; Mudgett, R. E.; Wang, D. I. C.; Goldblith, S.A.; Decareau, Robert V.

doi:10.1080/00222739.1974.11688928

Cited by 48 publications

(14 citation statements)

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“…If ash is present with abundant free water, increasing moisture increases dielectric loss factor (Bircan & Barringer, 1998;Nelson, 1973;To, Mudgett, Wang, Goldblith, & Decareau, 1974). This is due to the fact that as moisture increases the bound salts are ionized and ions migrate more easily with the changing electromagnetic field direction (Mudgett, Goldblith, Wang, & Westphal, 1980).…”

Section: Article In Pressmentioning

confidence: 96%

Dielectric properties of soybean protein isolate dispersions as a function of concentration, temperature and pH

Ahmed

Ramaswamy

Raghavan

2008

LWT - Food Science and Technology

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Section: Article In Pressmentioning

confidence: 96%

Dielectric properties of soybean protein isolate dispersions as a function of concentration, temperature and pH

Ahmed

Ramaswamy

Raghavan

2008

LWT - Food Science and Technology

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“…Bengtsson and Risman (1971), To et al (1974) Liu and Sakai (1999), Zheng et al (1998), Kent (1970Kent ( , 1972 Salmon Powder potato starch, locust bean gum freq 2.45 GHz; 0-20% m.c, wb The dielectric properties increase regularly with moisture content Nelson (1991) Salt solutions 3000, 10,000 ε′ of the salt solutions decreased as temperature increased. For salt contents greater than 2%, the predicted ε″ increased with temperature, which is in accord with the behaviour of aqueous salt solutions.…”

Section: Factors Affecting the Dielectric Propertiesmentioning

confidence: 99%

“…The dielectric technique can be used as an easy, rapid and accurate method for the assessment of quality parameters of fish, seafood and meat Ghatass et al 2008;Kent 1970Kent , 1972Kent , 1977Kent , 1987Liu and Sakai 1999;Lyng et al 2005;Mudgett 1985;Nelson 2008;Ohlsson et al 1974b;To et al 1974;Zheng et al 1998). The dielectric method for freshness assessment of meat has several advantages: it is non-destructive, easy, rapid, effective, reliable and practical.…”

Section: Livestock and Fishery Producementioning

confidence: 99%

“…Bengtsson and Risman (1971) found no significant difference in dielectric properties between ground and whole meat. To et al (1974) have measured the dielectric properties for beef and turkey products at 300, 915 and 2,450 MHz. The loss factor of turkey is higher than that of beef, which is due mainly to the moisture content.…”

Section: Livestock and Fishery Producementioning

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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“…En este sentido se han realizado numerosos estudios en alimentos (Van Dyke et al, 1969;Roebuck et al, 1972;To et al, 1974;Nelson, 1978a,b;Mudgett et al, 1980;Padua, 1993;Tulasidas et al, 1995;Bircan y Barringer, 1998;Funebo y Ohlsson, 1999;Kraszewski, 2000;Sipahioglu, 2002).…”

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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 Food Materials^*

Cited by 48 publications

References 0 publications

Dielectric properties of soybean protein isolate dispersions as a function of concentration, temperature and pH

Dielectric properties of soybean protein isolate dispersions as a function of concentration, temperature and pH

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

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Dielectric Properties of Food Materials*

Cited by 48 publications

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Dielectric properties of soybean protein isolate dispersions as a function of concentration, temperature and pH

Dielectric properties of soybean protein isolate dispersions as a function of concentration, temperature and pH

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

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Dielectric Properties of Food Materials^*