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Temperature-dependent dielectric properties of foods during freezing and thawing
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.ORCID iD: 0000-0002-2149-4586
ONIRIS, France; CNRS, France.
AGROSUP DIJON, France.
ONIRIS, France; CNRS, France.
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2017 (English)In: 16th International Conference on Microwave and High Frequency Heating, AMPERE 2017, 2017Conference paper, Published paper (Refereed)
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.

Place, publisher, year, edition, pages
2017.
Keywords [en]
Dielectric properties, Food, Freezing, Microwave, Thawing
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-38921Scopus ID: 2-s2.0-85065890500OAI: oai:DiVA.org:ri-38921DiVA, id: diva2:1321929
Conference
16th International Conference on Microwave and High Frequency Heating, AMPERE 2017, 18 September 2017 through 21 September 2017
Note

 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).

Available from: 2019-06-10 Created: 2019-06-10 Last updated: 2019-06-10Bibliographically approved

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Isaksson, Sven

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CiteExportLink to record
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Citation style
  • apa
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Output format
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