The knowledge of the dielectric properties of oils is of great importance for several industrial applications, such as microwave-assisted oil frying for foods and high voltage electric power transmission. In this paper, we present the complex permittivity of vegetable oils (canola, olive, soybean, coconut) at 2.50 GHz using the cavity perturbation technique from 28 to 200 °C (temperature close to the smoking point of oils).
View Article and Find Full Text PDFThe dielectric properties and specifically the complex relative permittivity of foods are key elements for the design of pasteurization processes with high frequency electromagnetic waves. Mexican sauces are recognized worldwide for their flavor and nutritional properties. In this work, the complex permittivity of four of the most representative sauces of Mexican cuisine (chipotle chili, habanero chili, red and green sauce) is presented.
View Article and Find Full Text PDFUnlabelled: Dielectric properties (DPs) of two beverages, tamarind and a green drink (based on mix fruits of pineapple, guava, lemon, and nopal), were studied. The DPs were determined using the open-ended coaxial probe method in the frequency range from 0.25 to 25 GHz at 10, 30, 50, and 70 °C.
View Article and Find Full Text PDFFor microwave heating pasteurization processes, knowledge of the dielectric characteristics of foods are very important. In this paper, we present the dielectric properties of raw soy milk and commercial packed soy milk of four different flavors (light, natural, chocolate and pecan) from 500 MHz to 20 GHz, covering most of the assigned frequencies by the Federal Communications Commission for heating purposes. Experiments were performed using an open-ended-coaxial probe and a vector network analyzer.
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