PREDICTIVE EQUATIONS FOR THE DIELECTRIC-PROPERTIES OF FOODS
PREDICTIVE EQUATIONS FOR THE DIELECTRIC-PROPERTIES OF FOODS
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DOI：
10.1111/j.1365-2621.1994.tb02111.x
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发表时间：
1994-12-01
影响因子：
3.3
通讯作者：
CALAY, PS
中科院分区：
文献类型：
--
作者：
CALAY, RK;NEWBOROUGH, M;CALAY, PS
研究了食品的介电特性随微波频率、食品成分、水分含量和温度的变化。从现有的实验数据和目前的理解推导出一系列方程来估计各种食品材料的介电特性。该方程适用于纳入一个数值模型，以预测微波加热食品内的瞬态温度和水分含量的档案。
Variations in the dielectric properties of foods with applied microwave frequencies, and food composition, moisture content and temperature, were investigated. A series of equations to estimate the dielectric properties of a wide range of food materials was deduced from available experimental data and current understanding. The equations are suitable for incorporating into a numerical model to predict the transient temperature and moisture-content profiles within microwave-heated foods.