ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Dielectric properties [dielectric constant (ɛ') and loss factor (ɛ”)] were measured using the transmission line technique. Dielectric constant was independent of salt content while ɛ” increased when salt was added. Dielectric constant increased when temperature increased from 25 to 60°C then became virtually constant from 60 to 95°C for all samples. Loss factor increased linearly from 25 to 95°C for samples containing 1% salt and decreased linearly when no salt was present. Both ɛ’ and ɛ” increased linearly with respect to mass concentration of water (gwater/cm3sample). Ground bread crumb had lower ɛ’ and ɛ” than intact bread when other parameters were kept constant.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1997.tb04387.x
