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dc.contributor.authorLin, W.
dc.contributor.authorZhang, M.
dc.contributor.authorFang, Zhongxiang
dc.contributor.authorLiu, Y.
dc.date.accessioned2017-01-30T11:27:35Z
dc.date.available2017-01-30T11:27:35Z
dc.date.created2014-10-09T20:00:21Z
dc.date.issued2014
dc.identifier.citationLin, 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.
dc.identifier.urihttp://hdl.handle.net/20.500.11937/11918
dc.identifier.doi10.1080/07373937.2014.943767
dc.description.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.

dc.publisherTaylor & Francis
dc.subjectSalted duck egg white protein
dc.subjectPenetration depth
dc.subjectDielectric constant
dc.subjectDielectric loss factor
dc.subjectRadio frequency drying
dc.titleEffect of Salt and Sucrose Content on the Dielectric Properties of Salted Duck Egg White Protein Relevant to Radio Frequency Drying
dc.typeJournal Article
dcterms.source.volume32
dcterms.source.startPage1777
dcterms.source.endPage1784
dcterms.source.issn0737-3937
dcterms.source.titleDrying Technology
curtin.departmentSchool of Public Health
curtin.accessStatusFulltext not available


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