Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate
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Fecha de publicación
2021-12-16ISSN
2304-8158
Resumen
Tomato-based processed foods are a key component of modern diets, usually combined with salt and olive oil in different ratios. For the design of radiofrequency (RF) and microwave (MW) heating processes of tomato-based products, it is of importance to know how the content of both ingredients will affect their dielectric properties. Three concentrations of olive oil and salt were studied in a tomato homogenate in triplicate. The dielectric properties were measured from 10 to 3000 MHz and from 10 to 90 °C. Interaction effects were studied using a general linear model. At RF frequencies, the dielectric constant decreased with increasing temperature in samples without added salt, but this tendency was reversed in samples with added salt. The addition of salt and oil increased the frequency at which this reversion occurred. At MW frequencies, the dielectric constant decreased with increasing temperature, salt, and oil content. The loss factor increased with increasing salt content and temperature, except in samples without added salt at 2450 MHz. Penetration depth decreased with increasing frequency and loss factor. Salt and oil contents have a significant effect on the dielectric properties of tomato homogenates and must be considered for the design of dielectric heating processes.
Tipo de documento
Artículo
Versión del documento
Versión publicada
Lengua
Inglés
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
12
Publicado por
MDPI
Publicado en
Foods
Citación
Abea, Andres, Pere Gou, Maria Dolors Guardia, Sancho Bañon, and Israel Muñoz. 2021. "Combined Effect Of Temperature And Oil And Salt Contents On The Variation Of Dielectric Properties Of A Tomato-Based Homogenate". Foods 10 (12): 3124. doi:10.3390/foods10123124.
Número del acuerdo de la subvención
MICIU/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTI2018-098052-R-C31/ES/CARACTERIZACION, MODELIZACION Y SOSTENIBILIDAD MEDIOAMBIENTAL DEL PROCESAMIENTO POR RADIOFRECUENCIAS DE HOMOGENEIZADOS VEGETALES VISCOSOS/
Program
Qualitat i Tecnologia Alimentària
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