Analysis of dielectric properties of soy sauce
Analysis of dielectric properties of soy sauce
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DOI：
10.1016/j.jfoodeng.2004.10.023
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发表时间：
2005-11-01
影响因子：
5.5
通讯作者：
Ezeike, GOI
中科院分区：
文献类型：
--
作者：
Tanaka, F;Morita, K;Ezeike, GOI
本研究的目的是确定酱油在 0.3 3GHz 频率范围内、温度为 5 至 70 摄氏度时的介电特性。利用 Cole Cole 关系从理论上分析了酱油的介电特性，并包括离子电导率的影响。确定了各种条件下的重要参数，如弛豫波长、介电常数的静态分量和离子电导率，并制成表格。介电常数和损耗因数的平均标准误差分别为 1.61 和 5.62。根据经验，介电损耗因子与频率相关，平均标准误差为 1.17。在不同条件下估计渗透深度，范围为0、12至0.85cm，酱油的介电常数随着频率、浓度和温度的增加而降低。由于离子电导率的影响降低，损耗因子随着频率的增加而降低。 (c) 2004 Elsevier Ltd. 保留所有权利。
The objective of this study was to determine the dielectric properties of soy sauce, in the 0.3 3GHz frequency range at temperatures from 5 to 70 degrees C. The dielectric properties Of soy Sauce were analyzed theoretically with the Cole Cole relation and including the effect of ionic conductivity. The important parameters such as relaxation wavelength, static component of the dielectric constant and ionic conductivity, were determined and tabulated for various conditions. The average standard errors for dielectric constant and loss factor were 1.61 and 5.62, respectively. Dielectric loss factor was related empirically to frequency with the average standard error of 1.17. Penetration depth was estimated under various conditions and it ranged from 0, 12 to 0.85cm, The dielectric constant decreased with increasing frequency, concentration and temperature for soy sauce. The loss factor decreased with increasing frequency because of decreasing the effect of ionic conductivity. (c) 2004 Elsevier Ltd. All rights reserved.