Dielectric properties of milk during ultra-heat treatment
Ver/Abrir
Fecha de publicación
2017-09-27ISSN
0260-8774
Resumen
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 (ε′ and ε″) at conditions above 100 °C is needed to evaluate dielectric sterilization of milk. The dielectric constant (ε′) 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 (ε″) 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), ε′ was higher at low frequencies and lower at high frequencies, whereas ε″ was higher for all frequencies. Penetration depth was lower for milk samples with higher ash content.
Tipo de documento
Artículo
Versión del documento
Versión aceptada
Lengua
English
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
29
Publicado por
Elsevier
Publicado en
Journal of Food Engineering
Citación
Israel Muñoz, Pere Gou, Pierre A. Picouet, Antoni Barlabé, Xavier Felipe, Dielectric properties of milk during ultra-heat treatment, Journal of Food Engineering, Volume 219, 2018, Pages 137-146
Número del acuerdo de la subvención
EC/FP7/613732/EU/Enabling the drying process to save energy and water, realising process efficiency in the dairy chain/ENTHALPY
Program
Qualitat i Tecnologia Alimentària
Este ítem aparece en la(s) siguiente(s) colección(ones)
- ARTICLES CIENTÍFICS [2831]
Excepto si se señala otra cosa, la licencia del ítem se describe como http://creativecommons.org/licenses/by-nc-nd/4.0/