摘要
本文通过对水分含量99％的含盐琼脂（盐浓度：0．1，0．2，0．3，0．4，0．5，1，1．5，2）的介电特性值测定，研究了在10～75℃范围中盐浓度对高水分凝胶琼脂介电特性所产生的影响，并进一步讨论了食品微波加热中，采用含盐琼脂在介电性质上对真实食品进行模拟的可能性，扩大了液晶感温法进行食品内温度分布研究的适用范围。
By measuring the dielectric constant and loss factor of agar gel (99wt%moisture content) containing sodium chloride (concentration: 0. 1, 0. 2, 0. 3, 0. 4, 0. 5, 1, 1. 5,2%) to investigate the effect of salt concentration on dielectric properties of agar gel with high water content was studied. Meanwhile, the possibility to use the dielectric properties of agar gel simulated as real food under microwave heating was discussed in this study as well,which broadens the applicability in studying the temperature distributing of food by thermometry of liquid crystal.
出处
《上海水产大学学报》
CSCD
1999年第4期337-341,共5页
Journal of Shanghai Fisheries University
关键词
微波加热
琼脂
介电特性
2450MHz
盐浓度
microwave heating, agar gel, dielectric constant, loss factor, penetration depth
