Journal article
Dielectric properties of salmon fillets as a function of temperature and composition
Journal of food engineering, Vol.87(2), pp.236-246
2008
Handle:
https://hdl.handle.net/2376/111308
Abstract
Dielectric properties for anterior, middle, tail, and belly portions of Alaska pink salmon (
Oncornynchus gorbuscha) fillets were measured at frequencies between 27 and 1800
MHz from 20 to 120
°C to provide insights for improving the modeling of microwave (MW) and radio frequency (RF) commercial sterilization processes of salmon products. Compositional differences contributed to the observed slight differences in the dielectric properties for different parts of salmon fillet. For all portions of the fillet, similar trends in dielectric constant and loss factor measurements were observed as a function of temperature (20–120
°C). At RF frequencies of 27 and 40
MHz, the dielectric constant decreased with increasing temperature. But at microwave frequencies (e.g., 915, 1800
MHz), an opposite trend was observed. The dielectric loss factor increased with increasing temperature over the tested frequency range. Calculations from electrical conductivity of minced salmon fillets measured at different temperatures suggest that ionic conductivity was the major contributor to temperature dependent behaviors of dielectric properties at RF frequencies.
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Details
- Title
- Dielectric properties of salmon fillets as a function of temperature and composition
- Creators
- Yu Wang - Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA 99164-6120, USAJuming Tang - Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA 99164-6120, USABarbara Rasco - Food Science and Human Nutrition, Washington State University, P.O. Box 646376, Pullman, WA 99164-6376, USAFanbin Kong - Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA 99164-6120, USAShaojin Wang - Biological Systems Engineering, Washington State University, P.O. Box 646120, Pullman, WA 99164-6120, USA
- Publication Details
- Journal of food engineering, Vol.87(2), pp.236-246
- Academic Unit
- Biological Systems Engineering, Department of; Food Science, School of
- Publisher
- Elsevier Ltd
- Identifiers
- 99900547600701842
- Language
- English
- Resource Type
- Journal article