Journal article
Dielectric properties of salmon ( Oncorhynchus keta) and sturgeon ( Acipenser transmontanus) caviar at radio frequency (RF) and microwave (MW) pasteurization frequencies
Journal of food engineering, Vol.70(4), pp.564-570
2005
Handle:
https://hdl.handle.net/2376/118264
Abstract
Radio frequency (RF) and microwave (MW) heating provide an important advantage of more rapid heat penetration in pasteurization processes for heat labile high value foods, which to date, have only been pasteurized by conductive heating. The objectives of this work were to determine the dielectric constant, loss factor and power penetration depth for salmon (0.8% and 2.3% total salt) and sturgeon (0.20 and 3.3% salt) caviars at RF frequency of 27
MHz and MW frequency of 915
MHz (20–80
°C). The dielectric constant (
ε′) and dielectric loss factor (
ε″) for salmon and sturgeon caviar increased markedly with increasing temperature at 27
MHz but not at 915
MHz. Power penetration depth was higher at 27
MHz compared to 915
MHz, and in unsalted compared to salted roe. Power penetration depth tended to decrease as temperature increased.
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Details
- Title
- Dielectric properties of salmon ( Oncorhynchus keta) and sturgeon ( Acipenser transmontanus) caviar at radio frequency (RF) and microwave (MW) pasteurization frequencies
- Creators
- Murad Al-Holy - Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University, Zarqa, JordanYifen Wang - Biosystems Engineering Department, Auburn University, AL 36849-5417, USAJuming Tang - Department of Food Science and Human Nutrition, Washington State University, Box 646376, Pullman, WA 99164, USABarbara Rasco - Department of Biological Systems Engineering, Washington State University, Box 646120, Pullman, WA 99164, USA
- Publication Details
- Journal of food engineering, Vol.70(4), pp.564-570
- Academic Unit
- Biological Systems Engineering, Department of; Food Science, School of
- Publisher
- Elsevier Ltd
- Identifiers
- 99900548029801842
- Language
- English
- Resource Type
- Journal article