食品科学 ›› 2010, Vol. 31 ›› Issue (17): 410-414.doi: 10.7506/spkx1002-6630-201017091

• 专题论述 • 上一篇    下一篇

影响食品射频/微波介电特性的因素及影响机理分析

朱新华,郭文川   

  1. 西北农林科技大学机械与电子工程学院
  • 收稿日期:2009-12-24 修回日期:2010-07-01 出版日期:2010-09-15 发布日期:2010-12-29
  • 通讯作者: 朱新华 E-mail:zxhjdxy@sina.com
  • 基金资助:

    陕西省自然科学基金项目(SJ08-ZT06);西北农林科技大学青年学术骨干项目(Z111020711)

A Review of Affecting Factors and Their Mechanisms of the Radio Frequency-Microwave Dielectric Properties of Foods

ZHU Xin-hua,GUO Wen-chuan   

  1. College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China
  • Received:2009-12-24 Revised:2010-07-01 Online:2010-09-15 Published:2010-12-29
  • Contact: ZHU Xin-hua E-mail:zxhjdxy@sina.com

摘要:

了解食品的射频- 微波介电特性,对于充分利用电磁能加热食品及研发食品成分传感器具有重要意义。为了给国内食品射频- 微波介电特性领域的研究提供借鉴,本文在介绍常用食品介电特性参数和介电极化机理的基础上,综述电信号的频率、食品温度、主要成分(水、盐和脂肪)以及容积密度对食品物料射频- 微波介电特性的影响规律,分析影响机理,并指出今后的研究方向。

关键词: 食品, 介电特性, 频率, 温度, 成分

Abstract:

Understanding radio frequency (RF) and microwave (MW) dielectric properties of foods is important to exploit electromagnetic energy during heating and to develop food composition sensors. In order to provide useful information on the microwave dielectric properties of food, the effects of signal frequency, sample temperature and major compositions including water, salt and fat as well as bulk density on RF-MW dielectric properties of food have been reviewed on the basis of dielectric properties and dielectric polarization mechanisms of commonly-available foods, which will be beneficial for future analysis of its mechanisms and future development trends.

Key words: food, dielectric property, frequency, temperature, composition

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