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

    Access Status
    Fulltext not available
    Authors
    Lin, W.
    Zhang, M.
    Fang, Zhongxiang
    Liu, Y.
    Date
    2014
    Type
    Journal Article
    
    Metadata
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    Citation
    Lin, W. and Zhang, M. and Fang, Z. and Liu, Y. 2014. Effect of Salt and Sucrose Content on the Dielectric Properties of Salted Duck Egg White Protein Relevant to Radio Frequency Drying. Drying Technology. 32: pp. 1777-1784.
    Source Title
    Drying Technology
    DOI
    10.1080/07373937.2014.943767
    ISSN
    0737-3937
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/11918
    Collection
    • Curtin Research Publications
    Abstract

    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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