| 2450MHz频率下含盐凝胶琼脂的介电特性 |
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| 引用本文： | 程裕东,酒井升.2450MHz频率下含盐凝胶琼脂的介电特性[J].上海海洋大学学报,1999(4):337-341. |
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| 作者姓名： | 程裕东 酒井升 |
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| 作者单位： | [1]上海水产大学食品学院 [2]东京水产大学食品工学研究室 |
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| 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在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，扩大在液晶感温法进行食品内温度分布研究的适用范围。
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| 关 键 词： | 微波加热 琼脂 介电特性 2450MHz 盐浓度 |
DIELECTRIC PROPERTIES OF AGAR GEL WITH SODIUM CHLORIDE AT 2450MHZ |
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| CHENG Yu-Dong.DIELECTRIC PROPERTIES OF AGAR GEL WITH SODIUM CHLORIDE AT 2450MHZ[J].Journal of Shanghai Ocean University,1999(4):337-341. |
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| Authors: | CHENG Yu-Dong |
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| Abstract: | 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. |
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| Keywords: | microwave heating agar gel dielectric constant loss factor penetration depth |
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