微波加工对蓝莓浆果介电特性影响的研究  

Study on Microwave Processing of Dielectric Propertices in Blueberries

作　　者：王琴[1] 周修理[1] 李艳军[1] 王琛[1] 梁冬梅[1] 郑先哲[1] 

机构地区：[1]东北农业大学电气与信息学院,哈尔滨150030

出　　处：《农机化研究》2013年第11期176-179,共4页Journal of Agricultural Mechanization Research

基　　金：国家自然科学基金项目(31071579)

摘　　要：以蓝莓浆果为试验材料,通过对微波波段下蓝莓浆果介电特性参数检测的试验研究,分析蓝莓浆果的介电常数以及介电损耗与微波吸收功率密度的关系。试验结果表明:介电损耗和微波吸收功率密度的关系曲线有一临界值,当微波吸收功率密度高于临界值时,物料表面和内部的微波加热效果差距越大。因此,在提高微波功率的同时,使微波吸收功率密度低于临界值,保证食品内外口感一致。This paper used blueberry fruit as the experimental material.Experimental study of dielectric parameter detection of the blueberry fruit under the microwave-band has been done to analyze the relationship of the dielectric constant,dielectric loss and microwave absorption power density of blueberry fruit.The experimental results showed that there is a critical value between dielectric loss and microwave absorption power density.When the microwave absorption power density is higher than the critical value,the gap of the microwave heating effect is growing between the material surface and inside.So during the time that the microwave power is improved,it is better to make the microwave absorption power density lower than the critical value to make the food taste the same inside and outside.

关 键 词：介电常数 食品加工 微波 蓝莓浆果 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]