Dielectric Properties of Chinese Steamed Bread Based on Microwave Heating

doi:10.3969/j.issn.1673-1689.2017.05.004

Home > Archive>Volume 36, Issue 5, 2017 >466-472. DOI:10.3969/j.issn.1673-1689.2017.05.004

Dielectric Properties of Chinese Steamed Bread Based on Microwave Heating
DOI:
                        10.3969/j.issn.1673-1689.2017.05.004
                    
CSTR:
                        [cstr]
                    
Author:
                        
                        
                    
Affiliation:
Clc Number:TS201.1
Fund Project:

Article

Figures

Metrics

Reference

Cited by

Materials

Comments

Abstract:

A method based on network analyzer with an open-ended coaxial cable and mixture equations was used to analyze dielectric properties of Chinese steamed bread by microwave heating. Dielectric properties of Chinese steamed bread were measured under the different densities. Regression analysis method was used to get the relationship between dielectric properties and frequency. By comparing the measured values of dielectric properties with the calculated ones，the Bottcher equation was obtained for the calculation of dielectric constants and the Landau and Lifshitz，Looyenga equation for loss factors. The effects of frequency（915~2 450 MHz），moisture content（40.12%~48.50%（w.b.）） and temperature（25~100 ℃） on dielectric properties were studied. Results showed that dielectric constants decreased with the increased frequency，loss factors first decreased then slowly increased with the increased frequency. Both dielectric constants and loss factors increased with increased temperature and moisture content. The penetration depth of Chinese steamed bread in microwave heating decreased with the increased factors. Within the temperature range of 25~100 ℃，the optimal thickness of steamed buns at 915 MHz and 2 450 MHz in microwave heating was 12.82 cm and 10.62 cm，respectively.

Reference

Cited by

Get Citation

SONG Chunfang, WANG Yan, ZHANG Hanzhi, YU Huajie, CUI Zhengwei, ZHU Haiqing. Dielectric Properties of Chinese Steamed Bread Based on Microwave Heating[J]. Journal of Food Science and Biotechnology,2017,36(5):466-472.

Copy

Article Metrics

Abstract:
PDF:
HTML:
Cited by:

History

Received:
Revised:
Adopted:
Online: July 05,2017
Published:

Article QR Code

Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China PostCode：214122

Phone：0510-85913526 E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

Get Citation

Share

Article Metrics

History

Article QR Code

WeChat

Mobile website