Dielectric Properties of Pea Puree at 915 MHz and 2450 MHz as a Function of Temperature |
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| Authors: | C. H. TONG R. R. LENTZ J. L. ROSSEN |
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| Affiliation: | Author Tong is with the Dept. of Food Science and Author Ros-sen is with the Center for Advanced Food Technology Rutgers—The State University of New Jersey, Cook College, P.O. Box 231, New Brunswick, NJ 08903. Author Lentz is with Grand Metropolitan—Food Sector, Technology Center, 330 University Ave., S.E., Minneapolis, MN 55414. Address inquiries to Dr. C.H. Tong. |
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| Abstract: | ![]()
Dielectric properties [dielectric constant (e′) and loss factor (e″)] of 20% (w/w) pea puree with and without fortification of 3.5 mg thiamin/ 100g pea puree at 915 MHz and 2450 MHz were measured from 25 to 125°C by the cavity perturbation techniaue. Thiamin did not affect dielectric properties at ihe concentration studied. The dielectric constant decreased as frequency and temperature increased. The loss factor increased as temperature increased at 915 MHz. However, the relationship between loss factor and temperature was not direct at 2450 MHz due to the contributions of dipolar and ionic losses. |
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| Keywords: | peas puree dielectric properties thiamin |
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