胡萝卜、辣椒干燥过程中的介电特性与其理化品质的关系研究

为研究北方特色蔬菜的介电特性与其主要品质:糖度、水分、色泽、硬度之间的数学关系。本研究采用矢量网络分析仪测量干燥过程中胡萝卜、辣椒在0~3 500 MHz范围内275个频率点下的相对介电常数和介质损耗因子,并测量了干燥过程中胡萝卜、辣椒的可溶性固形物含量、水分、色泽和硬度等参数。结果表明,介电特性与其理化品质之间均存在着显著的相关性。研究结果为利用介电常数检测干燥过程中蔬菜的理化品质奠定了基础,同时也为研发蔬菜理化性质的快速无损检测技术提供了理论依据。

Study on the Relationship Between Dielectric Properties and Physiochemical Properties of Carrot and Pepper during Drying

In order to study the mathematical relationship between dielectric properties of specialty vegetables in north China and their main qualities,such as soluble solids content,water content,color and hardness,in this study,a vector network analyzer was used to measure the relative dielectric constant and dielectric loss factor of carrot and pepper at 275 frequency points in the range of 0~3500 MHz during the drying process,and parameters such as soluble solids content,water content,color and hardness of carrot and pepper were measured during their drying process.The results show that there is a significant correlation between dielectric properties and physiochemical qualities.The results lay a foundation for testing the physicochemical quality of vegetables in drying process by dielectric properties and provide a theoretical basis for developing rapid nondestructive testing technology of physicochemical properties of vegetables.