摘要
本实验对冷冻水产品的复合相介电常数模型、实部和虚部进行了分析研究,在分析研究冷冻鲅鱼的解冻时间、射频穿透深度的基础上,通过实验验证了射频解冻的质量优于微波解冻和一般常用的解冻方法。
The real and imaginary part of DCCP (dielectric constant of compound phase) model were analyzed in this article. Based on the research of thaw time and RF (radio frequency) and penetration depth of frozen Spanish mackerel, the experiments results validated RF thaw method if superior to microwave thaw and other usually used methods.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第7期501-504,共4页
Food Science
关键词
射频
冷冻水产品
介电常数
解冻时间
radio frequency
frozen marine products
dielectric constant
thaw time