2014
DOI: 10.1007/s11947-014-1413-8
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Dielectric Properties of Pistachio Kernels as Influenced by Frequency, Temperature, Moisture and Salt Content

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Cited by 48 publications
(18 citation statements)
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“…Ling et al . 25 also found similar patters at various salt levels. Therefore, it is extremely necessary to take into account the DPs of foods which depend on their salt content in order to design successful RF heating processes.…”
Section: Discussionsupporting
confidence: 54%
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“…Ling et al . 25 also found similar patters at various salt levels. Therefore, it is extremely necessary to take into account the DPs of foods which depend on their salt content in order to design successful RF heating processes.…”
Section: Discussionsupporting
confidence: 54%
“…4). Since pistachio kernels have an uneven shape and cannot make complete contact with the flat electrode, the samples were ground for using this parallel plate method 25,49 . Briefly, the precision impedance analyzer was manually calibrated with a 100 Ohm resistor (04294-61001; Keysight Technologies), and then a predetermined maximum amount of ground sample corresponding to the sample capacity was placed into the test fixture in order to investigate only the effect of salt content on DPs due to a fixed density value of 0.42 g/ml.…”
Section: Methodsmentioning
confidence: 99%
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“…Zhang et al [23] found that the DP value of peanut kernels decreased with increasing frequency but increased with increasing temperature and moisture content. Ling et al [24] simulated quadratic polynomial equations for the temperature, moisture content, and frequency of non-salted pistachio nuts, according to the DP data measured from 10–4500 MHz at 25 to 85 °C. Jeong et al [25] found that RF heating can potentially inactivate foodborne Salmonella enterica in pistachios and that the inhibitory effect is controlled by the dielectric loss factor relative to the salt content.…”
Section: Introductionmentioning
confidence: 99%
“…Each group was divided equally into three replicates. After drying, the nuts were packed in bags (0.05 mm × 268 mm × 279 mm) of high-density polyethylene (HDPE) which are used in the commercial preservation of pecans in China; the bags were heat-sealed, and, stored at Shanghai Boxun) at 105 C for 5 hr, and then the sample were moved to a desiccator for 30 min to reduce their temperature to room temperature before they achieved a constant weight.2.3.2 | Determination of dielectric propertiesDielectric properties were measured by Ling's method(Ling, Guo, Hou, Li, & Wang, 2014) with some modifications. Fresh pecan and hickory kernels with an original moisture content of 30% w.b.…”
mentioning
confidence: 99%