کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6664862 | 1427082 | 2018 | 32 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Dielectric properties of milk during ultra-heat treatment
ترجمه فارسی عنوان
خواص دی الکتریک شیر در طول عملیات فوق العاده گرما
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
Dielectric properties are important for predicting dielectric heating of foodstuffs. The dielectric properties of three types of milk (raw, skimmed and concentrated non-fat) were analyzed at high frequencies between 10 MHz and 2450 MHz for producing temperatures between 20 °C and 150 °C. The study of cow milk dielectric constants (εⲠand εâ³) at conditions above 100 °C is needed to evaluate dielectric sterilization of milk. The dielectric constant (εâ²) was found to decrease with frequency at all temperatures but increase with temperature at low frequencies and decrease with temperature at high frequencies. The dielectric loss factor (εâ³) decreased with frequency and increased with temperature in almost the entire range of frequencies. Ionic conduction was the dominant mechanism across most of the frequency range. For milk samples with higher ash content (related to salt content), εⲠwas higher at low frequencies and lower at high frequencies, whereas εⳠwas higher for all frequencies. Penetration depth was lower for milk samples with higher ash content.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 219, February 2018, Pages 137-146
Journal: Journal of Food Engineering - Volume 219, February 2018, Pages 137-146
نویسندگان
Israel Muñoz, Pere Gou, Pierre A. Picouet, Antoni Barlabé, Xavier Felipe,