Temperature and Moisture Dependent Dielectric Properties of Legume Flours Associated with Dielectric Heating

Wang, S; Tiwari, Garima; Johnson, Judy; Tang, Junyuan

doi:10.13031/2013.26992

Cited by 7 publications

(11 citation statements)

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“…In RF treatments, heating rates in mixed beans are proportional to the dielectric loss factor of individual beans in bulk (Nelson, 1996;Wang et al, 2003a). Because the loss factor of legumes increases with increasing moisture content (Guo et al, 2008(Guo et al, , 2010Jiao et al, 2011), it is possible to adjust the RF heating rates in samples by controlling the sample moisture contents under the given electric field intensity in validation studies.…”

mentioning

confidence: 99%

Determining Radio Frequency Heating Uniformity of Mixed Beans for Disinfestation Treatments

Jiao¹,

Tang²,

Johnson³

et al. 2011

Transactions of the ASABE

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Chickpeas and lentils are two important legumes grown in the U.S. that need phytosanitary treatments before export to several countries, but it is difficult to artificially infest them with live cowpea weevil for radio frequency (RF) treatment validation. To evaluate the more readily infested black-eyed peas and mung beans as surrogates for chickpeas and lentils, the thermal and dielectric properties of black-eyed peas and mung beans at selected moisture contents were measured and compared with those of chickpeas and lentils. Temperature differences between black-eyed pea and chickpea or between mung bean and lentil were determined in a pilot-scale 27 MHz RF unit. The results showed that the dielectric constant and loss factor of black-eyed pea and mung bean increased with increasing moisture content and temperature, which was in good agreement with the trends observed in chickpea and lentil. After 6 min of RF heating, temperatures in black-eyed pea (moisture content of 8.8% w.b.) were 65 C higher than those in chickpea (moisture content of 7.0% w.b.), while after 10 min of RF heating mung bean temperatures (moisture content of 10.2% w.b.) were 45 C higher than lentil temperatures (moisture content of 7.1% w.b.) under the same treatment conditions. By reducing the moisture contents in black-eyed pea and mung bean to 2.6% and 3.7% w.b., respectively, their final temperatures were about 3.55 C and 3.75 C lower than those of chickpea and lentil. This would result in conservative insect mortality results when using black-eyed pea and mung bean as surrogate hosts for validation of pest control treatments in chickpea and lentil.

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confidence: 99%

Determining Radio Frequency Heating Uniformity of Mixed Beans for Disinfestation Treatments

Jiao¹,

Tang²,

Johnson³

et al. 2011

Transactions of the ASABE

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“…Experimental results demonstrated that the temperatures of milled rice were higher than those in soybeans ( Fig. 8 and Table 3), which was probably caused by the higher loss factor of milled rice than that of soybean at this frequency and moisture levels (Ahmed et al, 2007;Guo et al, 2010). In RF treatments, heating rates in mixed samples are proportional to the dielectric loss factor of individual beans (Huang et al, 2015).…”

Section: Resultsmentioning

confidence: 98%

“…The RF heating uniformity in the middle layer was better than that in the top layer both in two moisture samples. Because the loss factor of samples increases with increasing moisture content (Guo et al, 2010;Jiao et al, 2011), it is possible to adjust the RF heating rates in samples by controlling the sample moisture contents under the given electric field intensity in validation studies (Jiao et al, 2011).…”

Section: Resultsmentioning

confidence: 99%

Experimental evaluations of radio frequency heating in low-moisture agricultural products

Zhang

Zhu

Wang

2015

Emir. J. Food Agric

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“…Dielectric properties data for several foods (parchment coffee, legume flours, safflower seed) have been reported. [9][10][11] Dielectric properties of a given food materials should be influenced by various factors, including frequency, temperature, moisture content, and other food compositions, such as salt content. [12][13][14][15] The relationship between the frequency and dielectric properties is helpful to determine the optimum frequency range in which the material has the desired dielectric characteristics.…”

Section: Introductionmentioning

confidence: 99%

“…Constants along with R 2 values of ε 0 and ε 00 of frequency in Eqs (9). and(10) for steamed bun samples with 46.8% moisture content at three densities and 21ºC…”

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confidence: 99%

Temperature and Moisture Dependent Dielectric Properties of Chinese Steamed Bread Using Mixture Equations Related to Microwave Heating

Song

Wang

et al. 2016

International Journal of Food Properties

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In-package pasteurization treatments based on radio frequency or microwave energy can greatly reduce the danger of microbial spoilage for Chinese steamed bread. The mixture equations methods were used to obtain dielectric properties at the frequency from 1 to 2450 MHz for the temperature range of 25-100ºC and the moisture content range of 40.1-48.5%. The effects of frequency, moisture content, and temperature on Chinese steamed bread dielectric properties were analyzed. The Bottcher Equation was adapted for calculating dielectric constant, the Landau and Lifshitz, Looyenga Equation for dielectric loss factor. Both dielectric constants and dielectric loss factors increased with increasing moisture content and temperature. Radio frequency energies had several times deeper in Chinese steamed bread than microwave energies.

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Temperature and Moisture Dependent Dielectric Properties of Legume Flours Associated with Dielectric Heating

Cited by 7 publications

References 0 publications

Determining Radio Frequency Heating Uniformity of Mixed Beans for Disinfestation Treatments

Determining Radio Frequency Heating Uniformity of Mixed Beans for Disinfestation Treatments

Experimental evaluations of radio frequency heating in low-moisture agricultural products

Temperature and Moisture Dependent Dielectric Properties of Chinese Steamed Bread Using Mixture Equations Related to Microwave Heating

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