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Measurement of Dielectric Properties of Pumpable Food Materials under Static and Continuous Flow Conditions
Author(s) -
Kumar P.,
Coronel P.,
Simunovic J.,
Truong V.D.,
Sandeep K.P.
Publication year - 2007
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.1750-3841.2007.00315.x
Subject(s) - skimmed milk , dielectric , continuous flow , materials science , dielectric heating , homogeneous , food products , sterilization (economics) , microwave , food science , mathematics , chemistry , optoelectronics , mechanics , computer science , combinatorics , monetary economics , economics , foreign exchange market , foreign exchange , physics , telecommunications
Continuous flow microwave sterilization is an emerging technology that has the potential to replace the conventional heating processes for viscous and pumpable food products. Dielectric properties of pumpable food products were measured by a new approach (under continuous flow conditions) at a temperature range of 20 to 130 °C and compared with those measured by the conventional approach (under static conditions). The food products chosen for this study were skim milk, green pea puree, carrot puree, and salsa con queso . Second‐order polynomial correlations for the dependence of dielectric properties at 915 MHz of the food products on temperature were developed. Dielectric properties measured under static and continuous flow conditions were similar for homogeneous food products such as skim milk and vegetable puree, but they were significantly different for salsa con queso , which is a multiphase food product. The results from this study suggest that, for a multiphase product, dielectric properties measured under continuous flow conditions should be used for designing a continuous flow microwave heating system.