Dielectric properties of peanut kernels associated with microwave and radio frequency drying

Zhang, Shuang; Zhou, Liyang; Ling, Bo; Wang, Shaojin

doi:10.1016/j.biosystemseng.2016.03.002

Cited by 90 publications

(46 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The signal analyzers used for dielectric property measurements include LCR [inductance (L), capacitance (C), resistance (R)] meters, impedance analyzers, and spectrum/ (Izadifar & Baik 2008, Ozturk et al 2016 or an impedance analyzer (20 Hz-3 GHz) (Boreddy & Subbiah 2016, Jeong & Kang 2014, Llave et al 2014, Wang et al 2003b provide accurate results. Spectrum/network/vector analyzers work well for high frequencies (30 kHz-8.5 GHz) (Zhang et al 2016, Zhu et al 2014) but could also be used to measure at RFs with lower accuracy especially for low-moisture food products. The dielectric properties of a food material, in general, change with its composition and temperature.…”

Section: Measuring Of Dielectric Propertiesmentioning

confidence: 99%

Radio-Frequency Applications for Food Processing and Safety

Jiao

Tang

Wang

et al. 2018

Annu. Rev. Food Sci. Technol.

133

View full text Add to dashboard Cite

Radio-frequency (RF) heating, as a thermal-processing technology, has been extending its applications in the food industry. Although RF has shown some unique advantages over conventional methods in industrial drying and frozen food thawing, more research is needed to make it applicable for food safety applications because of its complex heating mechanism. This review provides comprehensive information regarding RF-heating history, mechanism, fundamentals, and applications that have already been fully developed or are still under research. The application of mathematical modeling as a useful tool in RF food processing is also reviewed in detail. At the end of the review, we summarize the active research groups in the RF food thermal-processing field, and address the current problems that still need to be overcome.

show abstract

Section: Measuring Of Dielectric Propertiesmentioning

confidence: 99%

Radio-Frequency Applications for Food Processing and Safety

Jiao

Tang

Wang

et al. 2018

Annu. Rev. Food Sci. Technol.

133

View full text Add to dashboard Cite

show abstract

“…Li et al [7] also found that MVD mushroom slices were of higher quality in terms of their rehydration ratio, colour, and Vc retention rate, than samples obtained by hot air drying or vacuum drying; further, these authors reported that although the quality of MVD samples was similar to that of FD samples, the drying time for MVD was only 4.2% that of the total FD time. Pei et al [8] studied freeze-drying combined with microwave vacuum drying (FD+MVD) of A. bisporus slices and found that this method reduced the drying time by 35.63% in comparison with FD, and enabled the production of high-quality products. In addition, the drying effects and efficiency of the three different sublimation drying methods for A. bisporus, namely FD, microwave freeze drying (MFD) and atmospheric freeze drying (AFD), were compared by Xu et al [9] The results showed that, compared with FD and AFD, MFD enabled relatively acceptable quality and drying efficiency.…”

Section: Introductionmentioning

confidence: 99%

Dielectric properties of Agaricus bisporus slices relevant to drying with microwave energy

Jiang

Liu

et al. 2018

International Journal of Food Properties

View full text Add to dashboard Cite

2018): Dielectric properties of Agaricus bisporus slices relevant to drying with microwave energy, International Journal of Food Properties, ABSTRACT Dielectric properties of sliced Agaricus bisporus samples, with 0.16-0.89 [g/ g, wet basis (w.b.)] moisture content, were determined using a networkanalyser and an open-ended coaxial-line probe, over a frequency range of 915 MHz to 2450 MHz and a temperature range of 25°C to 60°C. The results showed that the permittivity of A. bisporus was a function of frequency, moisture content, and temperature. The dielectric constant and loss factor were directly proportional to moisture content and temperature, respectively, and both decreased with increasing frequency. However, the influence of temperature on the dielectric constant showed a different trend, as this was affected by the moisture content of the sample. The dielectric loss factor initially increased and then decreased with the decrease in moisture content. Both inflection points appeared at the moisture content value of 0.69 (g/g, w.b.), which represents the "semi-bound water transfer" point. Third-degree polynomial models could be used to describe dielectric constant and loss factor values as functions of moisture content and temperature. The penetration depth decreased with increasing frequency and temperature; however, this first decreased with decreasing moisture content and then increased. Notably, the penetration depth was at a low ebb when the moisture content ranged from 0.69 to 0.52 (g/g, w.b.), indicating easier uneven drying. Low frequency (915 MHz) with large penetration depth represents a highly effective method for large-scale industrial dielectric microwave drying of A. bisporus slices from the angle of uniformity. ARTICLE HISTORY

show abstract

“….27 mm at 2450 MHz. The decreased d p as frequency increased was also reported on other foods and agricultural products, e.g., fruits (Lombardo et al, 2015), peanut kernels (Zhang et al, 2016) and milk (Muñoz et al, 2018). Since d p was influenced by the frequency and solids-not-fat content greatly, choosing an appropriate thickness is very important to offer accurate measurement results when detecting solidsnot-fat content in skim milk.…”

Section: Regression Between Permittivities and Solids-not-fat Contentmentioning

confidence: 70%

“…When the solids‐not‐fat content increased from 10.04% to 14.68%, d p decreased from 81.53 to 66.61 mm at 27.12 MHz, from 70.22 to 56.44 mm at 40.68 MHz, from 30.86 to 23.28 mm at 915 MHz and from 11.89 to 10.27 mm at 2450 MHz. The decreased d p as frequency increased was also reported on other foods and agricultural products, e.g., fruits (Lombardo et al ., ), peanut kernels (Zhang et al ., ) and milk (Muñoz et al ., ). Since d p was influenced by the frequency and solids‐not‐fat content greatly, choosing an appropriate thickness is very important to offer accurate measurement results when detecting solids‐not‐fat content in skim milk.…”

Section: Resultsmentioning

confidence: 99%

Effect of solids‐not‐fat content on dielectric properties of skim milk

Liu

Zhu

2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Dielectric constant (ε′) and loss factor (ε″) of skim milk samples at different total solids‐not‐fat contents were measured over the frequency range of 20–4500 MHz at 25 °C using a vector network analyser. The results showed that ε′ of skim milk decreased as frequency increased, and ε″ changed from decreasing to increasing and had minimums at about 2000 MHz. There was a linear relationship between ε′ and solids‐not‐fat content with correlation coefficient higher than 0.940 below 50 MHz and keeping at −0.990 above 150 MHz. ε″ had positive linear relationship with solids‐not‐fat content, and their correlation coefficient was higher than 0.970 at all investigated frequencies. Penetration depth of electromagnetic wave in milk decreased as increased frequency or solids‐not‐fat content. The study is helpful to know the relationship between solids‐not‐fat content and dielectric properties, and it provides information for developing solids‐not‐fat detector could be used in on‐line detection for skim milk production.

show abstract

Dielectric properties of peanut kernels associated with microwave and radio frequency drying

Cited by 90 publications

References 33 publications

Radio-Frequency Applications for Food Processing and Safety

Radio-Frequency Applications for Food Processing and Safety

Dielectric properties of Agaricus bisporus slices relevant to drying with microwave energy

Effect of solids‐not‐fat content on dielectric properties of skim milk

Contact Info

Product

Resources

About