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Temperature-dependent dielectric properties of foods during freezing and thawing
RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.ORCID-id: 0000-0002-2149-4586
ONIRIS, France; CNRS, France.
AGROSUP DIJON, France.
ONIRIS, France; CNRS, France.
Vise andre og tillknytning
2017 (engelsk)Inngår i: 16th International Conference on Microwave and High Frequency Heating, AMPERE 2017, 2017Konferansepaper, Publicerat paper (Fagfellevurdert)
Abstract [en]

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.

sted, utgiver, år, opplag, sider
2017.
Emneord [en]
Dielectric properties, Food, Freezing, Microwave, Thawing
HSV kategori
Identifikatorer
URN: urn:nbn:se:ri:diva-38921Scopus ID: 2-s2.0-85065890500OAI: oai:DiVA.org:ri-38921DiVA, id: diva2:1321929
Konferanse
16th International Conference on Microwave and High Frequency Heating, AMPERE 2017, 18 September 2017 through 21 September 2017
Merknad

 Funding details: Agence Nationale de la Recherche, ANR; Funding details: Foundation for Rural Education and Development, FRED, 2014-1925; Funding details: Foundation for Rural Education and Development, FRED, ANR-14-SUSF-0001; Funding details: Vetenskapsrådet, VR; Funding text 1: This work received financial support from the Swedish Research Council FORMAS and the French National Research Agency (ANR) under the FREEZEWAVE project (SUSFOOD- ERANET, SE: 2014-1925, FR: ANR-14-SUSF-0001).

Tilgjengelig fra: 2019-06-10 Laget: 2019-06-10 Sist oppdatert: 2023-06-08bibliografisk kontrollert

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