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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Predicting the dielectric behavior of orange and other citrus fruit juices at 915 and 2450 MHz

Texto completo
Autor(es):
Franco, Arlet Patricia [1, 2] ; Tadini, Carmen Cecilia [1, 3] ; Wilhelms Gut, Jorge Andrey [1, 3]
Número total de Autores: 3
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Dept Chem Engn, Escola Politecn, Ave Prof Luciano Gualberto, Trav 3, 380, BR-05508010 Sao Paulo, SP - Brazil
[2] Univ Pontificia Bolivariana, Escuela Ingn & Arquitectura, Monteria, Cordoba - Colombia
[3] Univ Sao Paulo, Food Res Ctr FoRC, Sao Paulo, SP - Brazil
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: INTERNATIONAL JOURNAL OF FOOD PROPERTIES; v. 20, n. 2, p. 1468-1488, 2017.
Citações Web of Science: 4
Resumo

Dielectric properties (DP: relative permittivity and loss factor) and electrical conductivity are important parameters for evaluating the microwave penetration depth and designing applicators for pasteurization processes. In this context, generalized equations that can predict the DP of a group of food products as a function of their characteristics are useful. The dielectric behaviours of eight citrus fruit juices (Pera, Lima, and Navel oranges, Ponkan tangerine, Murcott tangor, Mediterranean mandarin, Sicilian lemon, and Persian lime) and three Pera/Lima blends (25, 50, 75%) for temperatures between 0 and 90 degrees C and frequency between 500 and 3000 MHz were studied. The results were correlated with temperature at frequencies of 915 and 2450 MHz. It was possible to quantify the ionic and dipolar contributions. DPs were modelled based on the behaviour of pure water in a semiempirical approach using correction factors, which were correlated with temperature and juice physicochemical characteristics (pH, Brix, conductivity). Polynomial regressions can successfully predict relative permittivity with mean absolute errors of 0.49 +/- 0.35% and 0.58 +/- 0.48% and the loss factor with errors of 4.1 +/- 3.9% and 2.8 +/- 2.3% at 915 and 2450 MHz, respectively, for juices with Brix/acid ratio between 1.26 and 29.9. (AU)

Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
Beneficiário:Bernadette Dora Gombossy de Melo Franco
Linha de fomento: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
Processo FAPESP: 12/04073-0 - Determinação experimental de propriedades dielétricas de alimentos líquidos e pastosos visando o tratamento térmico contínuo por tecnologia de micro-ondas
Beneficiário:Carmen Cecilia Tadini
Linha de fomento: Auxílio à Pesquisa - Regular