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Dielectric Properties of Mashed Potatoes Relevant to Microwave and Radio‐frequency Pasteurization and Sterilization Processes
Author(s) -
UAN D. G,
CHENG M.,
WANG Y.,
TANG J.
Publication year - 2004
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.1365-2621.2004.tb17864.x
Subject(s) - dielectric , pasteurization , water content , sterilization (economics) , microwave , dielectric heating , moisture , chemistry , dielectric loss , conductivity , materials science , analytical chemistry (journal) , composite material , food science , optoelectronics , environmental chemistry , telecommunications , geotechnical engineering , computer science , monetary economics , engineering , economics , foreign exchange market , foreign exchange
Dielectric properties of mashed potatoes relevant to microwave and radio‐frequency (RF) pasteurization and sterilization processes were measured over 1 to 1800 MHz and 20 °C to 120 °C. Effects of moisture content (81.6% to 87.8%, wb) and salt content (0.8% to 2.8%, wb) were investigated. Dielectric loss factors and constants decreased with frequency. Dielectric loss factors increased with temperature and salt content, but dielectric constants were not significantly affected. Ionic conductivity played a dominant role at low frequencies. Power penetration depth increased with moisture content and decreased with temperature, frequency, and salt content. Regression equations were developed to relate the dielectric properties to temperature, moisture, and salt contents.