Dielectric properties of surimi at 915 MHz and 2450 MHz as affected by temperature, salt and starch

Mao, Weijie; Watanabe, Manabu; Sakai, Noboru

doi:10.1046/j.1444-2906.2003.00724.x

Cited by 17 publications

(11 citation statements)

References 10 publications

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“…The change in loss factor has been generally attributed to ionic conductivity at lower frequencies, to bound water relaxation, and free water relaxation near the top of the frequency range (Nelson & Datta, 2001). Decrease in both e 0 and e 00 have been reported for other foods in other studies at higher frequencies (Everard, Fagan, Donnell, Callaghan, & Lyng, 2006;Mao, Watanabe, & Sakai, 2003;Wang, Wig, Tang, & Hallberg, 2003).…”

Section: Effect Of Frequencymentioning

confidence: 70%

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: Effect Of Frequencymentioning

confidence: 70%

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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“…At a lower frequency, the quick increase in εʺ with increasing temperature that resulted in decreased penetration depth is probably in response to the increased degree of dielectric dispersion due to ionic conductivity as the temperature increased (Nelson and Bartley, 2001.). Differences in penetration depth between temperatures in the same sample become smaller with increasing frequency due to the smaller temperature-dependent dielectric loss factor (Mao et al, 2003). Therefore, frequency showed a greater impact on penetration depth than temperature (Wang et al, 2008).…”

Section: Resultsmentioning

confidence: 99%

“…Group A was used for the dielectric properties measurement, are processed by microwave; however, only a few studies have investigated the dielectric behavior of these products such as surimi and kamaboko (Mao et al, 2003;Mao et al, 2005). Therefore, systematic investigation of the dielectric properties of fish flesh is necessary.…”

Section: Introductionmentioning

confidence: 99%

Dielectric Properties of Fish Flesh at Microwave Frequency

Liu

Fukuoka

Sakai

2012

FSTR

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We investigated the dielectric properties of fish flesh samples, which are the most important parameter in microwave heating. Both raw and preheated samples were investigated since the microwave is used not only for heating, but also for reheating. The dielectric properties of three kinds of fish commonly consumed in Japan were measured from 10℃ to 90℃, at 10℃ intervals. The influences of frequency, temperature, moisture content, lipid content, protein denaturation, and heat treatment on dielectric properties were examined. With increasing temperature, the dielectric constant of the raw samples decreased more sharply than that of the preheated samples, which was due to moisture loss during heating caused by protein denaturation. To investigate the influence of protein denaturation, Lichtenecker's formula was applied to estimate the dielectric properties of solid fish flesh. Results showed that the dielectric properties of fish flesh related to temperature were predictable by regression equations. Moisture content was the most important factor influencing the dielectric properties of the fish flesh samples during heating (reheating), while no significant effect was found to be directly caused by changes in the protein structure of fish flesh after denaturation.Keywords: microwave heating, dielectric properties, dielectric constant, dielectric loss factor, protein denaturation, lichtenecker's formula *To whom correspondence should be addressed. E-mail: sakai@kaiyodai.ac.jp IntroductionWith the development of heating technologies for food processing, microwave (MW) heating has increasingly been employed for both cooking and reheating due to its great speed and convenience (Mara et al., 2008). MW heating is described by Maxwell's equations, and the dielectric properties are the most important physical properties associated with MW heating from an engineering viewpoint (Icier and Baysal, 2004;Sosa-Morales et al., 2010). Dielectric properties determine the interaction of electromagnetic energy with the materials (Tanaka et al., 2008), and provide a better understanding on the behavior of MW heating (Mudgett, 1994;Ahmed et al., 2007b) in a selected frequency range. The dielectric constant (εʹ) and dielectric loss factor (εʺ) determine the heat generation and change in response to the ingredients and temperature of the food when heated by MW . εʹ and εʺ represent the real and imaginary units, respectively. Complex relative dielectric properties are de-

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“…Penetration depth was calculated from the dielectric constant and loss factor (Mao, Watanabe, & Sakai, 2003) using Eq. (6).…”

Section: Penetration Depth Of Surimimentioning

confidence: 99%

Analysis of temperature distributions in Kamaboko during microwave heating

Mao

Watanabe

Sakai

2005

Journal of Food Engineering

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Dielectric properties of surimi at 915 MHz and 2450 MHz as affected by temperature, salt and starch

Cited by 17 publications

References 10 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

Dielectric Properties of Fish Flesh at Microwave Frequency

Analysis of temperature distributions in Kamaboko during microwave heating

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