Dielectric properties of shrimp related to microwave frequencies: From frozen to cooked stages

F. Tanaka, Kumar Mallikarjunan, Y. C. Hung

Research output: Contribution to journalArticle

32 Citations (Scopus)

Abstract

Dielectric properties of shrimp (Penaeus sp.) were measured at frequencies between 0.3 and 3 GHz from -25 to 70 C 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 (ε′) and dielectric loss factor (ε″) increased rapidly with increasing temperature as ratio of frozen water in shrimp was decreasing. Above the freezing point, the dielectric constant (ε′) decreased as frequency and temperature increased at both frequencies. The dielectric loss factor (ε″) did not change significantly with temperature. The relationships between penetration depth and temperature at both frequencies were evaluated from the experimental data.

Original languageEnglish (US)
Pages (from-to)455-468
Number of pages14
JournalJournal of Food Process Engineering
Volume22
Issue number6
DOIs
StatePublished - Jan 1 1999
Externally publishedYes

Fingerprint

dielectric properties
Microwave frequencies
Microwaves
Dielectric properties
shrimp
Temperature
freezing point
Dielectric losses
temperature
Freezing
Permittivity
Penaeus
Penaeidae
Electric network analyzers
Water
water

Cite this

Dielectric properties of shrimp related to microwave frequencies : From frozen to cooked stages. / Tanaka, F.; Mallikarjunan, Kumar; Hung, Y. C.

In: Journal of Food Process Engineering, Vol. 22, No. 6, 01.01.1999, p. 455-468.

Research output: Contribution to journalArticle

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