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Τίτλος: Temperature-Dependent Dielectric Properties of Foods during Freezing and Thawing
Συγγραφείς: Isaksson, Sven 
Sadot, Mathieu E. 
Da Silva, Ana N. 
Curet, Sébastien 
Rouaud, Olivier 
LeBail, Alain 
Havet, Michel 
Xanthakis, Epameinondas 
Major Field of Science: Engineering and Technology
Field Category: Other Engineering and Technologies
Λέξεις-κλειδιά: Microwave;Dielectric properties;Food;Freezing;Thawing
Ημερομηνία Έκδοσης: Σεπ-2017
Πηγή: 16th International Conference on Microwave and High Frequency Heating, 2017, 18-21 September, Delft, The Netherlands
Conference: International Conference on Microwave and High Frequency Heating 
Περίληψη: Dielectric properties of a variety of foodstuffs were measured during freezing and thawing conditions, and are presented here as functions of temperature. Measurements were done with the Agilent 85070 high temperature dielectric probe. The differences in characteristics of the graphs resulting from cooling and thawing are discussed. A specific model accommodating the amount of frozen water in the food sample as a function of temperature is used and compared to experimental results. The mass fraction of each component is coupled to the dielectric properties of each fraction to evaluate the effective dielectric properties based on a two phases Maxwell-Wagner model considering ice as a dispersed fraction and food as a continuous fraction. The unknown dielectric properties of dry matter and an adjusting coefficient are used to optimize the fitting between experimental data and calculated data.
URI: https://hdl.handle.net/20.500.14279/27579
Rights: Attribution-NonCommercial-NoDerivatives 4.0 International
Type: Conference Papers
Affiliation: Research Institutes of Sweden 
Oniris Nantes 
GEPEA 
AgroSup Dijon 
Publication Type: Peer Reviewed
Εμφανίζεται στις συλλογές:Δημοσιεύσεις σε συνέδρια /Conference papers or poster or presentation

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