罗氏沼虾虾仁介电特性变化规律研究
The variation of dielectric properties of Macrobrachium rosenbergii meat
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摘要: 在不同频率(0~3000 MHz)和加热温度(25~65 ℃)下,考查罗氏沼虾虾仁(含水率20%~80%)的介电特性变化规律,并探究不同质量分数渗透剂溶质(NaCl、蔗糖、海藻糖和麦芽糊精)对罗氏沼虾虾仁介电特性的影响。结果表明:当罗氏沼虾虾仁的含水率为20%~80%时,介电常数和介电损耗因子均随着含水率的增加而增大;当加热温度为45~65 ℃时,介电损耗因子随着加热温度的升高而增大;在0~3000 MHz频率范围内,虾仁的介电常数和介电损耗因子均随着频率的增加而减小;当上述4种渗透剂溶质的质量分数分别为5%、10%、15%和20%时,虾仁的介电常数最大;虾仁的穿透深度随着加热温度、含水率和频率的增加而减小。因此,加热温度、含水率、频率和渗透剂溶质均会显著影响罗氏沼虾虾仁的介电特性。Abstract: The variations in dielectric properties of Macrobrachium rosenbergii meat (moisture content 20%~80%) were investigated across different frequencies (0~3000 MHz) and heating temperatures (25~65 ℃). Additionally, the effects of varying mass fractions of osmotic agent solutes (NaCl, sucrose, trehalose, and maltodextrin) on the dielectric properties of M. rosenbergii meat were examined. The results indicated that within the moisture content range of 20%~80%, both the dielectric constant and dielectric loss factor of M. rosenbergii meat increased with rising moisture content. The dielectric loss factor of M. rosenbergii meat increased with rising temperature within the range of 45~65 ℃. Within the frequency range of 0~3000 MHz, both the dielectric constant and dielectric loss factor of M. rosenbergii meat decreased as the frequency increased. When the mass fractions of NaCl, sucrose, trehalose, and maltodextrin were 5%, 10%, 15%, and 20%, respectively, the dielectric constant of M. rosenbergii meat reached its maximum value. Additionally, the penetration depth of M. rosenbergii meat decreased with rising temperature, elevated moisture content levels, and increasing frequency. Therefore, heating temperature, moisture content, frequency, and osmotic agent solutes were all identified as significant factors influencing the dielectric properties of M. rosenbergii meat.
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