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DIELECTRIC PROPERTIES OF SHRIMP RELATED TO MICROWAVE FREQUENCIES: FROM FROZEN TO COOKED STAGES
Author(s) -
TANAKA F.,
MALLIKARJUNAN P.,
HUNG Y.C.
Publication year - 1999
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1999.tb00499.x
Subject(s) - dielectric , shrimp , penetration depth , dielectric loss , loss factor , materials science , freezing point , network analyzer (electrical) , microwave , analytical chemistry (journal) , chemistry , composite material , mineralogy , optics , thermodynamics , fishery , optoelectronics , electrical engineering , chromatography , biology , telecommunications , physics , computer science , engineering
ABSTRACT Dielectric properties of shrimp (Penaeus sp.) were measured at frequencies between 0.3 and 3 GHz from ‐25 to 70C by using a network analyzer. The relationship between dielectric properties and temperature was determined at 915 MHz and 2450 MHz. Below the freezing point, the dielectric constant (ɛ′) and dielectric loss factor (ɛ″) increased rapidly with increasing temperature as ratio of frozen water in shrimp was decreasing. Above the freezing point, the dielectric constant (ɛ′) decreased as frequency and temperature increased at both frequencies. The dielectric loss factor (ɛ″) did not change significantly with temperature. The relationships between penetration depth and temperature at both frequencies were evaluated from the experimental data.