蔗糖和葡萄糖对南极磷虾虾肉糜介电特性的影响

Effects of sucrose and glucose on the dielectric properties of minced Antarctic krill

以南极磷虾和两种糖类(蔗糖和葡萄糖)为研究对象,采用同轴探针技术测定了在25℃下蔗糖和葡萄糖粉末的介电特性,以及蔗糖和葡萄糖含量(0%~5%)、温度(20~80℃)和频率(300~3000 MHz)对南极磷虾虾肉糜介电特性的影响;微波加热(250 W)60 s对不同糖含量的虾肉糜复合物温度分布以及在加热过程中升温曲线的影响。结果表明:在300~3000 MHz频率范围内蔗糖和葡萄糖粉末的介电常数和介电损失率分别为1.70±0.15和0.03±0.11。南极磷虾虾肉糜的介电常数随着温度的升高而减小;而南极磷虾虾肉糜的介电损失率在频率小于2300 MHz时随着温度的升高而增大,大于2300 MHz时随着温度的升高而减小。在同一温度和糖含量下,915 MHz下的介电特性值和穿透深度较2450 MHz大;在同一频率、温度和糖含量下,添加葡萄糖的虾肉糜复合物比添加蔗糖的虾肉糜复合物具有较高的穿透深度。添加蔗糖的虾肉糜复合物对介电性能无显著影响(p>0.05);随着葡萄糖添加量的增加,虾肉糜复合物的介电常数增加,而介电损失率下降。随着温度的升高,添加糖的虾肉糜复合物的介电损失率均在915 MHz下增加而在2450 MHz下减小。添加5%蔗糖和葡萄糖的虾肉糜复合物在微波加热60 s后的温度分布和微波加热过程中升温曲线与未添加糖的虾肉糜相比有稍微下降;在微波加热40 s内,添加5%葡萄糖的虾肉糜复合物比添加5%蔗糖的虾肉糜复合物的升温速率快;而在微波加热40~60 s内,添加5%蔗糖的虾肉糜复合物的升温速率快。

The Antarctic krill and two sugars（ sucrose and glucose）were studied in this study ,tile open-ended coaxial probe technique was used to study the dielectric properties of sucrose and glucose powder at 25 ℃, and the effects of concentrations of sucrose and glucose （0% - 5 % ） , temperature （20-80 ℃） and frequency （ 300- 3000 MHz） on dielectric properties of Antarctic krill,the temperature distribution of different sugar contents of minced Antarctic krill compound after microwave heating （250 W）60 s and temperature history during microwave heating.The results showed that the dielectric constant and dielectric loss factor of sucrose and glucose powder were 1.70 _＋0.15 and 0.03 -0.11 at the frequency of 300-3000 MHz.The dielectric constant of Antarctic krill decreased as temperature increased. When the frequency was lower than 2300 MHz, dielectric loss factor of Antarctic krill increased as temperature increased, and when the frequency was higher than 2300 MHz, it was contrary.At the same temperature and sugar content, the values of dielectric properties and penetration depth at 915 MHz were higher than 2450 MHz.At the same temperature,frequency and sugar content,the penetration depth of adding glucose to minced Antarctic krill were higher than adding sucrose to minced Antarctic krill.Sucrose addition bad no significant influence on the dielectric properties of minced Antarctic krill compound （p 〉 0.05 ）. With the content of glucose increasing, the dielectric constant of minced Antarctic krill compound increased, however, the dielectric loss factor decreased. With the temperatureincreasing,the dielectric loss factor of adding sugars to minced Antarctic krill increased at 915 MHz and decreased at 2450 MHz. The temperature distribution of 5% sucrose and glucose content of minced Antarctic krill compound after microwave heating（250 W）60 s and temperature history during microwave heating in contrast with minced Antarctic krill had decreased slightly.Within 40 s during microwave beating ,the heating rate of adding 5% glucose to minced Antarctic krill was faster than 5% sucrose to minced Antarctic krill,however,within 40-60 s during microwave heating,the heating rate of 5% sucrose to minced Antarctic krill was faster.