Dielectric properties and model food application of tylose water pastes during microwave thawing and heating
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- 作者：Yvan Llave ; Katsuya Mori ; Daichi Kambayashi ; Mika Fukuoka ; Noboru Sakai ; sakai@kaiyodai.ac.jp" class="auth_mail" title="E-mail the corresponding author
- 关键词：Tylose ; Model food ; Dielectric properties ; Microwave heating ; Thawing ; Frozen tuna
- 刊名：Journal of Food Engineering
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：178
- 期：Complete
- 页码：20-30
- 全文大小：2156 K
文摘
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Dielectric properties of tylose were measured over 300–3000 MHz and −30 to +60 °C.
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The effects of added salt (NaCl) on dielectric behavior were analyzed.
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Addition of salt increases the non-uniformity through reduction in penetration depth.
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Addition of salt develops a salty shield quickly and increases the thawing time.
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Lean tuna was satisfactorily simulated using tylose paste with 0.5% added NaCl.