Effect of Salt and Sucrose Content on the Dielectric Properties of Salted Duck Egg White Protein Relevant to Radio Frequency Drying
Effect of Salt and Sucrose Content on the Dielectric Properties of Salted Duck Egg White Protein Relevant to Radio Frequency Drying
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DOI：
10.1080/07373937.2014.943767
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发表时间：
2014-08
影响因子：
3.3
通讯作者：
Wang Lin;Min Zhang;Z. Fang;Yaping Liu
中科院分区：
文献类型：
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作者：
Wang Lin;Min Zhang;Z. Fang;Yaping Liu
采用开放式同轴探针法，利用网络分析仪，在选定的频率范围内，测量了咸鸭蛋分散体的介电性能。研究了盐含量(0~8%)和蔗糖含量(0~8%)对盐渍鸭蛋清射频干燥的影响以及盐渍鸭蛋清样品介电性能的变化。结果表明，介电常数和介电损耗因子均随频率的增加而减小，且在较低的频率范围内影响更为显著。在27.14 MHz下，盐和蔗糖的加入增加了介电常数和介电损耗因子，但增加了电穿透深度。添加食盐和蔗糖后，RFD的干燥速率显著提高。
The dielectric properties of salted duck egg dispersions were measured at the selected frequency range of 10 to 300 MHz by the open-ended coaxial probe method using a network analyzer. The effect of salt content (0–8%) and sucrose content (0–8%) on radio frequency drying (RFD) and the variation of the dielectric properties of the salted duck egg white samples were studied. These results showed that both dielectric constant and dielectric loss factor decreased with the increase of frequency, and the influence was more significant at the lower frequency ranges. At 27.14 MHz, the dielectric constant and dielectric loss factor were increased but the electric penetration depth was increased with the addition of salt and sucrose. The RFD drying rate was significant increased after the adding of salt and sucrose.