Temperature- and Moisture-Dependent Dielectric Properties of Macadamia Nut Kernels

Wang, Yunyang; Zhang, Li; Gao, Mengxiang; Tang, Juming; Wang, Shaojin

doi:10.1007/s11947-012-0898-2

Cited by 56 publications

(33 citation statements)

References 35 publications

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“…Similar trend has also been reported earlier for compressed flours (Nelson, 2002;Guo et al, 2008Guo et al, , 2010Guo et al, , 2011Wang et al, 2013).…”

Section: Behavior In the Temperature Range 50-75°csupporting

confidence: 91%

Dielectric properties of corn flour from 0.2 to 10GHz

Bansal

Dhaliwal

Mann

2015

Journal of Food Engineering

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“…Similar trend has also been reported earlier for compressed flours (Nelson, 2002;Guo et al, 2008Guo et al, , 2010Guo et al, , 2011Wang et al, 2013).…”

Section: Behavior In the Temperature Range 50-75°csupporting

confidence: 91%

Dielectric properties of corn flour from 0.2 to 10GHz

Bansal

Dhaliwal

Mann

2015

Journal of Food Engineering

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“…Therefore, a hot spot appeared in the position 5 mm from the container wall. This conclusion was in agreement research by Wang et al and Huang et al on the treatment of soybeans, but opposite to the research by Wang et al dealing with the drying of macadamia nuts …”

Section: Resultssupporting

confidence: 64%

Pilot‐scale radio frequency pasteurisation of chili powder: heating uniformity and heating model

Zhang

et al. 2016

J Sci Food Agric

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“…It might be due to the irreducible water relaxation, less ionic conduction and free water loss in low-moisture content samples. [23] This result was similar to that reported for almonds and walnuts. [21,24] Moisture content and temperature had a significant impact on dielectric constant and loss factor.…”

Section: Effect Of Frequency On Dielectric Propertiessupporting

confidence: 90%

Dielectric properties of chili powder in the development of radio frequency and microwave pasteurisation

Zhou

Chen

et al. 2017

International Journal of Food Properties

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Food products are dielectric materials. The ability to store and dissipate electromagnetic energy of food in dielectric heating is determined by its dielectric properties. To develop pasteurisation protocols based on radio frequency (RF) and microwave (MW) heating of chili powder, dielectric properties of chili powder were measured using an open-ended coaxialline probe and an impedance analyzer over a frequency range from 8 to 3000 MHz. Penetration depth of chili powder was calculated at five selected frequencies. Results showed that the dielectric properties of chili powder decreased with increase in frequency from 8 to 3000 MHz, but increased with increase in moisture content from 4 to 15% (w. b.) and with increase in temperature from 25 to 85°C. Dielectric constant and loss factor of different density samples showed little difference at low temperature, but large difference at high temperature. RF waves have larger penetration depth in chili powder than MW, and therefore could result in better heating uniformity especially for thicker samples during pasteurisation process. Geometry of sample and heating runaway phenomena may also affect the application of RF pasteurisation for foods. The relationship between moisture content, temperature, and dielectric properties of chili powder at 13.56, 27.12, 40.68, 915 and 2450 MHz can be described by third-order polynomial models with high coefficient of determination (R 2 >0.89), which can be used to predict temperature-and moisture-dependent dielectric constant and loss factor of chili powder with high accuracy. ARTICLE HISTORY

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Temperature- and Moisture-Dependent Dielectric Properties of Macadamia Nut Kernels

Cited by 56 publications

References 35 publications

Dielectric properties of corn flour from 0.2 to 10GHz

Dielectric properties of corn flour from 0.2 to 10GHz

Pilot‐scale radio frequency pasteurisation of chili powder: heating uniformity and heating model

Dielectric properties of chili powder in the development of radio frequency and microwave pasteurisation

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