Effect of Salt and Sucrose Content on the Dielectric Properties of Salted Duck Egg White Protein Relevant to Radio Frequency Drying
MetadataShow full item record
The dielectric properties of salted duck egg dispersions were measured at the selected frequency range of 10 to 300MHz by the open-ended coaxial probe method using a network analyzer. The effect of salt content (0–8%) and sucrose content (0–8%) on radio frequency drying (RFD) and the variation of the dielectric properties of the salted duck egg white samples were studied. These results showed that both dielectric constant and dielectric loss factor decreased with the increase of frequency, and the influence was more significant at the lower frequency ranges. At 27.14 MHz, the dielectric constant and dielectric loss factor were increased but the electric penetration depth was increased with the addition of salt and sucrose. The RFD drying rate was significant increased after the adding of salt and sucrose.
Showing items related by title, author, creator and subject.
He, Jianwei (2006)Demand for small and low-profile antennas has greatly increased due to the desire for miniaturisation of modern-day mobile radio electronic terminals. Such an antenna is often integrated into the dielectric casing of a ...
The effect of CO2 on the speciation of RbBr in solution at temperatures to 579 degrees C and pressures to 0.26 GPaEvans, Katy; Gordon, R.; Mavrogenes, J.; Tailby, N. (2009)Carbon dioxide- and salt-bearing solutions are common in granulite, ore-forming and magmatic environments. The presence of CO2 affects mineral solubilities, fluid miscibility, and viscosity and wetting properties, and ...
Effect of radio frequency heating on the sterilization and product quality of vacuum packaged CaixinLiu, Q.; Zhang, M.; Xu, B.; Fang, Zhongxiang; Zheng, D. (2015)Radio frequency (RF) heating has the potential to be developed as a sterilization method to control microbes of food products. In the present work, the effects of RF heating on the sterilization and product quality of ...