文章摘要
程裕东,酒井升.2450MHz频率下含盐凝胶琼脂的介电特性[J].上海海洋大学学报,1999,(4):337-341
2450MHz频率下含盐凝胶琼脂的介电特性
DIELECTRIC PROPERTIES OF AGAR GEL WITH SODIUM CHLORIDE AT 2450MHZ
  
DOI:
中文关键词: 微波加热 琼脂 介电特性 2450MHz 盐浓度
英文关键词: microwave heating, agar gel, dielectric constant, loss factor, penetration depth,
基金项目:
程裕东  酒井升
[1]上海水产大学食品学院 [2]东京水产大学食品工学研究室
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中文摘要:
      本文通过对水分含量99%的含盐琼脂(盐浓度:0.1,0.2,0.3,0.4,0.5,1,1.5,2)的介电特性值测定,研究了在10~75℃范围中盐浓度对高水分凝胶琼脂在介电特性所产生的影响,并进一步讨论了食品微波加热中,采用含盐琼脂在介电性质上对真实食品进行模拟的可能性,扩大在液晶感温法进行食品内温度分布研究的适用范围。
英文摘要:
      By measuring the dielectric constant and loss factor of agar gel (99wt%moisture content) containing sodium chloride (concentration: 0. 1, 0. 2, 0. 3, 0. 4, 0. 5, 1, 1. 5,2%) to investigate the effect of salt concentration on dielectric properties of agar gel with high water content was studied. Meanwhile, the possibility to use the dielectric properties of agar gel simulated as real food under microwave heating was discussed in this study as well,which broadens the applicability in studying the temperature distributing of food by thermometry of liquid crystal.
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