Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products
Katalin Sólyom, Pilar Rosales López, Patricia Esquivel, Ana Lúcia, Vásquez-Caicedo
Abstract
up to 60% and decreased at higher moisture levels. Results at different temperatures were significantly affected by the composition of the studied materials and thus the calculated power penetration depth. Although fresh food dielectric properties are available in literature, the data is not always suitable to estimate food waste properties as processing may cause compositional changes. The obtained results support microwave process optimization in the field of food-waste valorization.
Topics & Concepts
DielectricPomaceMoistureWater contentMicrowaveMaterials scienceFood scienceFood wasteDielectric lossDielectric heatingPulp and paper industryEnvironmental scienceComposite materialChemistryWaste managementOptoelectronicsPhysicsEngineeringGeotechnical engineeringQuantum mechanicsFood Drying and ModelingMicrobial Inactivation MethodsPineapple and bromelain studies