Effect of Salt and Sucrose Content on the Dielectric Properties of Salted Duck Egg White Protein Relevant to Radio Frequency Drying
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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.
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