水分和盐分对Cheddar干酪介电特性的影响  

Effects of moisture and inorganic salt on dielectric properties of cheddar cheese

作　　者：范贵生[1] 高攀雲 金向虹 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《食品科技》2015年第12期41-46,共6页Food Science and Technology

基　　金：国家自然科学基金项目(31260382)

摘　　要：利用同轴探头技术,研究室温（22℃）下10~3000 MHz频段内不同水分质量分数（25.76%~36.94%）和不同盐的添加量（0~3%）对干酪（成熟30 d）介电特性的影响。结果表明,干酪的相对介电常数和介电损耗因子随水分质量分数的增加而增大。相对介电常数因加盐明显减小,而介电损耗因子随盐分质量分数的增加线性增加。在特定频率200、915、2450 MHz下水分和相对介电常数相关性极显著,与介电损耗因子相关性显著。在添加盐的干酪中,盐的添加量和介电损耗因子相关性极显著,盐分质量分数对介电损耗因子影响极显著。The open-ended coaxial line probe technology were used to study the influence of the different moisture content ranged from 25.76%~36.94%（w/w） and different salt addition ranged from 0~3%（w/w） on the dielectric properties of cheddar cheese within the frequency ranged from 10 MHz to 3000 MHz at 22 ℃.A clear trend was observed between higher moisture content and increases in the dielectric constant（ε′） and loss factor（ε″）.The dielectric constant decreased and the dielectric loss factor increased with salt addition ratio.The significance of the relationship between moisture content and ε′ or ε″ was found at frequency of 200,910,2450 MHz.The significance of the relationship between salt addition and ε″ was also found at same frequency.And effect of salt concentration on ε″ more significantly.

关 键 词：干酪 水分 无机盐 相对介电常数 介电损耗因子 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]