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Dielectric Properties of Pea Puree at 915 MHz and 2450 MHz as a Function of Temperature
Author(s) -
TONG C. H.,
LENTZ R. R.,
ROSSEN J. L.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb06913.x
Subject(s) - dielectric , materials science , function (biology) , analytical chemistry (journal) , biophysics , chemistry , optoelectronics , biology , environmental chemistry , evolutionary biology
Dielectric properties [dielectric constant (e′) and loss factor (e″)] of 20% (w/w) pea puree with and without fortification of 3.5 mg thiamin/ 100g pea puree at 915 MHz and 2450 MHz were measured from 25 to 125°C by the cavity perturbation techniaue. Thiamin did not affect dielectric properties at ihe concentration studied. The dielectric constant decreased as frequency and temperature increased. The loss factor increased as temperature increased at 915 MHz. However, the relationship between loss factor and temperature was not direct at 2450 MHz due to the contributions of dipolar and ionic losses.