Dielectric properties of shrimp related to microwave frequencies: From frozen to cooked stages
Dielectric properties of shrimp related to microwave frequencies: From frozen to cooked stages
复制标题
DOI：
10.1111/j.1745-4530.1999.tb00499.x
复制
发表时间：
1999-12
影响因子：
3
通讯作者：
F. Tanaka;P. Mallikarjunan;Y. Hung
中科院分区：
文献类型：
--
作者：
F. Tanaka;P. Mallikarjunan;Y. Hung
对虾(Penaeus sp.)的介电特性在-25-70℃的0.3-3 GHz频率范围内，使用网络分析仪进行了测量。在915 MHz和2450 MHz下测定了介电性能与温度的关系。在冰点以下，随着温度的升高，虾的介电常数(ɛ‘)和介电损耗因数(ɛ“)随温度的升高而迅速增大。在冰点以上，介电常数(ɛ‘)随频率和温度的升高而减小。介电损耗因数(ɛ“)随温度变化不大。根据实验数据，估算了两个频率下的穿透深度与温度的关系。
Dielectric properties of shrimp (Penaeus sp.) were measured at frequencies between 0.3 and 3 GHz from -25 to 70C by using a network analyzer. The relationship between dielectric properties and temperature was determined at 915 MHz and 2450 MHz. Below the freezing point, the dielectric constant (ɛ′) and dielectric loss factor (ɛ″) increased rapidly with increasing temperature as ratio of frozen water in shrimp was decreasing. Above the freezing point, the dielectric constant (ɛ′) decreased as frequency and temperature increased at both frequencies. The dielectric loss factor (ɛ″) did not change significantly with temperature. The relationships between penetration depth and temperature at both frequencies were evaluated from the experimental data.