Dielectric properties of salmon fillets as a function of temperature and composition

Wang, Yu; Tang, Juming; Rasco, Barbara; Kong, Fanbin; Wang, Shaojin

doi:10.1016/j.jfoodeng.2007.11.034

Cited by 93 publications

(61 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Differences in penetration depth between temperatures in the same sample become smaller with increasing frequency due to the smaller temperature-dependent dielectric loss factor (Mao et al, 2003). Therefore, frequency showed a greater impact on penetration depth than temperature (Wang et al, 2008). However, because it was calculated from the dielectric properties, the penetration depth was also affected by the material's properties.…”

Section: Resultsmentioning

confidence: 99%

“…Red creased with increasing lipid content, and the dielectric properties were concurrently affected (Wang et al, 2008). According to Fig.…”

Section: Speciesmentioning

confidence: 93%

“…Moreover, useful experimental data and conclusions on dielectric properties and dielectric measuring techniques have been provided via comprehensive reviews (Ryynänen, 1995;Venkatesh and Raghavan, 2005;Sosa-morales et al, 2010). However, limited reports are available on the dielectric properties of aquatic products (Wang et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…The moisture content of the samples was measured by drying the samples in a vacuum oven for 6 h at 75℃ and 65 Pa, in accordance with Section 934.06 of AOAC (1995) (Wang et al, 2008). The fat content was determined by the modified Folch method (Folch et al, 1956).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Dielectric Properties of Fish Flesh at Microwave Frequency

Liu

Fukuoka

Sakai

2012

FSTR

View full text Add to dashboard Cite

We investigated the dielectric properties of fish flesh samples, which are the most important parameter in microwave heating. Both raw and preheated samples were investigated since the microwave is used not only for heating, but also for reheating. The dielectric properties of three kinds of fish commonly consumed in Japan were measured from 10℃ to 90℃, at 10℃ intervals. The influences of frequency, temperature, moisture content, lipid content, protein denaturation, and heat treatment on dielectric properties were examined. With increasing temperature, the dielectric constant of the raw samples decreased more sharply than that of the preheated samples, which was due to moisture loss during heating caused by protein denaturation. To investigate the influence of protein denaturation, Lichtenecker's formula was applied to estimate the dielectric properties of solid fish flesh. Results showed that the dielectric properties of fish flesh related to temperature were predictable by regression equations. Moisture content was the most important factor influencing the dielectric properties of the fish flesh samples during heating (reheating), while no significant effect was found to be directly caused by changes in the protein structure of fish flesh after denaturation.Keywords: microwave heating, dielectric properties, dielectric constant, dielectric loss factor, protein denaturation, lichtenecker's formula *To whom correspondence should be addressed. E-mail: sakai@kaiyodai.ac.jp IntroductionWith the development of heating technologies for food processing, microwave (MW) heating has increasingly been employed for both cooking and reheating due to its great speed and convenience (Mara et al., 2008). MW heating is described by Maxwell's equations, and the dielectric properties are the most important physical properties associated with MW heating from an engineering viewpoint (Icier and Baysal, 2004;Sosa-Morales et al., 2010). Dielectric properties determine the interaction of electromagnetic energy with the materials (Tanaka et al., 2008), and provide a better understanding on the behavior of MW heating (Mudgett, 1994;Ahmed et al., 2007b) in a selected frequency range. The dielectric constant (εʹ) and dielectric loss factor (εʺ) determine the heat generation and change in response to the ingredients and temperature of the food when heated by MW . εʹ and εʺ represent the real and imaginary units, respectively. Complex relative dielectric properties are de-

show abstract

Section: Resultsmentioning

confidence: 99%

“…Red creased with increasing lipid content, and the dielectric properties were concurrently affected (Wang et al, 2008). According to Fig.…”

Section: Speciesmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Dielectric Properties of Fish Flesh at Microwave Frequency

Liu

Fukuoka

Sakai

2012

FSTR

View full text Add to dashboard Cite

show abstract

“…Generally, the dielectric properties of food materials vary with composition, moisture, temperature, frequency, and storage time (Ryynänen, 1995;Sosa-Morales et al, 2010). Several researchers have measured the dielectric properties of various food products, such as salmon fillets (Wang et al, 2008), chicken breast muscle (Zhuang et al, 2007), egg whites and whole eggs (Wang et al, 2009b), hen eggs (Ragni et al, 2007), whey protein gel (Nelson and Bartley, 2000;Wang et al, 2003), fruits and vegetables (Guo et al, 2011;Tran et al, 1984), grape juice and wine (Garcıá et al, 2004), macaroni and cheese dinner preparation, ground whole-wheat flour, and apple juice Bartley, 2000, 2002). However, most of the food samples were measured only in the thawed state.…”

mentioning

confidence: 99%

Temperature-Dependent Dielectric and Thermal Properties of Whey Protein Gel and Mashed Potato

Chen¹,

Pitchai²,

Birla³

et al. 2013

Trans.ASABE

View full text Add to dashboard Cite

Permittivity and Measurements

Komarov,

Wang,

Tang

2024

Encyclopedia of RF and Microwave Engineering

View full text Add to dashboard Cite

This article provides an overview of the dielectric properties of food, agricultural products, biological tissues, resins, plastics, ceramics, soils, and wood at radio and microwave frequencies. The influence of three main factors, namely, microwave frequency, temperature, and material moisture contents, on complex dielectric properties of lossy materials is analyzed. The most popular measurement techniques, such as the open‐ended coaxial probe method, transmission line method, and perturbation method, are described. Relevant dielectric property data are provided in tables and figures.

show abstract

Dielectric properties of salmon fillets as a function of temperature and composition

Cited by 93 publications

References 27 publications

Dielectric Properties of Fish Flesh at Microwave Frequency

Dielectric Properties of Fish Flesh at Microwave Frequency

Temperature-Dependent Dielectric and Thermal Properties of Whey Protein Gel and Mashed Potato

Permittivity and Measurements

Contact Info

Product

Resources

About