食品科学 ›› 2007, Vol. 28 ›› Issue (7): 501-504.
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王亚盛
出版日期:
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WANG Ya-Sheng
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摘要： 本实验对冷冻水产品的复合相介电常数模型、实部和虚部进行了分析研究,在分析研究冷冻鲅鱼的解冻时间、射频穿透深度的基础上,通过实验验证了射频解冻的质量优于微波解冻和一般常用的解冻方法。
关键词: 射频, 冷冻水产品, 介电常数, 解冻时间
Abstract: The real and imaginary part of DCCP (dielectric constant of compound phase) model were analyzed in this article. Based on the research of thaw time and RF (radio frequency) and penetration depth of frozen Spanish mackerel, the experiments results validated RF thaw method if superior to microwave thaw and other usually used methods.
Key words: radio frequency, frozen marine products, dielectric constant, thaw time
王亚盛. 冷冻水产品复合相介电特性与射频解冻研究[J]. 食品科学, 2007, 28(7): 501-504 https://doi.org/
WANG Ya-Sheng. Study on Dielectric Properties of Compound Phase of Frozen Marine Products and Radio Frequency Thaw Method[J]. FOOD SCIENCE, 2007, 28(7): 501-504 https://doi.org/
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