Dielectric characterization of fruit nectars at low RF frequencies

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5 Citazioni (Scopus)

Abstract

Dielectric properties of apple, apricot, peach and pear nectars were studied in the frequency range from 15 kHz to 30 MHz and the temperature range from 25 to 60 °C. Both the relative dielectric constants and the dielectric loss factors decreased by increasing frequency and increased linearly with increasing temperature with values in the order 104-102 and 105-102, respectively. The power dissipation densities and the power penetration depths were found to increase linearly with temperature. Power dissipation densities remained essentially constant for all the samples while power penetration depths decreased significantly on increasing frequency. The dependence of each of the two dielectric properties on frequency and temperature has been described by two simple equations that proved to be adequate to describe the trend of the relative dielectric constant and dielectric loss factor for all the frequencies temperatures considered. It has been established that the dominant mechanism for the dielectric loss is ionic conductivity.
Lingua originaleEnglish
pagine (da-a)2312-2326
Numero di pagine15
RivistaInternational Journal of Food Properties
Volume18
Stato di pubblicazionePublished - 2015

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Plant Nectar
nectar
Fruit
Temperature
fruits
dielectric properties
temperature
Pyrus
Malus
apricots
pears
peaches
apples

All Science Journal Classification (ASJC) codes

  • Food Science

Cita questo

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title = "Dielectric characterization of fruit nectars at low RF frequencies",
abstract = "Dielectric properties of apple, apricot, peach and pear nectars were studied in the frequency range from 15 kHz to 30 MHz and the temperature range from 25 to 60 °C. Both the relative dielectric constants and the dielectric loss factors decreased by increasing frequency and increased linearly with increasing temperature with values in the order 104-102 and 105-102, respectively. The power dissipation densities and the power penetration depths were found to increase linearly with temperature. Power dissipation densities remained essentially constant for all the samples while power penetration depths decreased significantly on increasing frequency. The dependence of each of the two dielectric properties on frequency and temperature has been described by two simple equations that proved to be adequate to describe the trend of the relative dielectric constant and dielectric loss factor for all the frequencies temperatures considered. It has been established that the dominant mechanism for the dielectric loss is ionic conductivity.",
author = "Marco Cammalleri and Renato Lombardo and Teresa Rubino",
year = "2015",
language = "English",
volume = "18",
pages = "2312--2326",
journal = "International Journal of Food Properties",
issn = "1094-2912",
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T1 - Dielectric characterization of fruit nectars at low RF frequencies

AU - Cammalleri, Marco

AU - Lombardo, Renato

AU - Rubino, Teresa

PY - 2015

Y1 - 2015

N2 - Dielectric properties of apple, apricot, peach and pear nectars were studied in the frequency range from 15 kHz to 30 MHz and the temperature range from 25 to 60 °C. Both the relative dielectric constants and the dielectric loss factors decreased by increasing frequency and increased linearly with increasing temperature with values in the order 104-102 and 105-102, respectively. The power dissipation densities and the power penetration depths were found to increase linearly with temperature. Power dissipation densities remained essentially constant for all the samples while power penetration depths decreased significantly on increasing frequency. The dependence of each of the two dielectric properties on frequency and temperature has been described by two simple equations that proved to be adequate to describe the trend of the relative dielectric constant and dielectric loss factor for all the frequencies temperatures considered. It has been established that the dominant mechanism for the dielectric loss is ionic conductivity.

AB - Dielectric properties of apple, apricot, peach and pear nectars were studied in the frequency range from 15 kHz to 30 MHz and the temperature range from 25 to 60 °C. Both the relative dielectric constants and the dielectric loss factors decreased by increasing frequency and increased linearly with increasing temperature with values in the order 104-102 and 105-102, respectively. The power dissipation densities and the power penetration depths were found to increase linearly with temperature. Power dissipation densities remained essentially constant for all the samples while power penetration depths decreased significantly on increasing frequency. The dependence of each of the two dielectric properties on frequency and temperature has been described by two simple equations that proved to be adequate to describe the trend of the relative dielectric constant and dielectric loss factor for all the frequencies temperatures considered. It has been established that the dominant mechanism for the dielectric loss is ionic conductivity.

UR - http://hdl.handle.net/10447/136464

UR - http://www.tandfonline.com/doi/full/10.1080/10942912.2014.973504

M3 - Article

VL - 18

SP - 2312

EP - 2326

JO - International Journal of Food Properties

JF - International Journal of Food Properties

SN - 1094-2912

ER -