EsturgeonV1, PascalFrancis, Corpus, bibRecord, 000243

Dielectric properties of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar at radio frequency (RF) and microwave (MW) pasteurization frequencies

Identifieur interne : 000243 ( PascalFrancis/Corpus ); précédent : 000242; suivant : 000244

Dielectric properties of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar at radio frequency (RF) and microwave (MW) pasteurization frequencies

Auteurs : Murad Al-Holy ; YIFEN WANG ; JUMING TANG ; Barbara Rasco

Source :

Journal of food engineering [ 0260-8774 ] ; 2005.

RBID : Pascal:05-0289288

Descripteurs français

Pascal (Inist)
- Propriété diélectrique, Saumon, Oncorhynchus keta, Esturgeon, Acipenser transmontanus, Caviar, Hyperfréquence, Pasteurisation, Sel, Température, Puissance, Profondeur pénétration.

English descriptors

KwdEn :
- Acipenser transmontanus, Caviar, Dielectric properties, Microwave, Oncorhynchus keta, Pasteurization, Penetration depth, Power, Salmon, Salt, Sturgeon, Temperature.

Abstract

Radio frequency (RF) and microwave (MW) heating provide an important advantage of more rapid heat penetration in pasteurization processes for heat labile high value foods, which to date, have only been pasteurized by conductive heating. The objectives of this work were to determine the dielectric constant, loss factor and power penetration depth for salmon (0.8% and 2.3% total salt) and sturgeon (0.20 and 3.3% salt) caviars at RF frequency of 27MHz and MW frequency of 915MHz (20-80°C). The dielectric constant (ε') and dielectric loss factor (e") for salmon and sturgeon caviar increased markedly with increasing temperature at 27MHz but not at 915MHz. Power penetration depth was higher at 27MHz compared to 915MHz, and in unsalted compared to salted roe. Power penetration depth tended to decrease as temperature increased.

Notice en format standard (ISO 2709)

Pour connaître la documentation sur le format Inist Standard.

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A11	`01`	`1`		`@1 AL-HOLY (Murad)`
A11	`02`	`1`		`@1 YIFEN WANG`
A11	`03`	`1`		`@1 JUMING TANG`
A11	`04`	`1`		`@1 RASCO (Barbara)`
A14	`01`			`@1 Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University @2 Zarqa @3 JOR @Z 1 aut.`
A14	`02`			`@1 Biosystems Engineering Department, Auburn University @2 AL 36849-5417 @3 USA @Z 2 aut.`
A14	`03`			`@1 Department of Food Science and Human Nutrition, Washington State University, Box 646376 @2 Pullman, WA 99164 @3 USA @Z 3 aut.`
A14	`04`			`@1 Department of Biological Systems Engineering, Washington State University, Box 646120 @2 Pullman, WA 99164 @3 USA @Z 4 aut.`
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A44				`@0 0000 @1 © 2005 INIST-CNRS. All rights reserved.`
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A60				`@1 P`
A61				`@0 A`
A64	`01`	`1`		`@0 Journal of food engineering`
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C01	`01`		`ENG`	@0 Radio frequency (RF) and microwave (MW) heating provide an important advantage of more rapid heat penetration in pasteurization processes for heat labile high value foods, which to date, have only been pasteurized by conductive heating. The objectives of this work were to determine the dielectric constant, loss factor and power penetration depth for salmon (0.8% and 2.3% total salt) and sturgeon (0.20 and 3.3% salt) caviars at RF frequency of 27MHz and MW frequency of 915MHz (20-80°C). The dielectric constant (ε') and dielectric loss factor (e") for salmon and sturgeon caviar increased markedly with increasing temperature at 27MHz but not at 915MHz. Power penetration depth was higher at 27MHz compared to 915MHz, and in unsalted compared to salted roe. Power penetration depth tended to decrease as temperature increased.
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C03	`01`	`X`	`ENG`	`@0 Dielectric properties @5 01`
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C03	`02`	`X`	`FRE`	`@0 Saumon @5 02`
C03	`02`	`X`	`ENG`	`@0 Salmon @5 02`
C03	`02`	`X`	`SPA`	`@0 Salmón @5 02`
C03	`03`	`X`	`FRE`	`@0 Oncorhynchus keta @2 NS @5 10`
C03	`03`	`X`	`ENG`	`@0 Oncorhynchus keta @2 NS @5 10`
C03	`03`	`X`	`SPA`	`@0 Oncorhynchus keta @2 NS @5 10`
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C03	`04`	`X`	`ENG`	`@0 Sturgeon @5 19`
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C03	`05`	`X`	`FRE`	`@0 Acipenser transmontanus @2 NS @5 20`
C03	`05`	`X`	`ENG`	`@0 Acipenser transmontanus @2 NS @5 20`
C03	`05`	`X`	`SPA`	`@0 Acipenser transmontanus @2 NS @5 20`
C03	`06`	`X`	`FRE`	`@0 Caviar @5 24`
C03	`06`	`X`	`ENG`	`@0 Caviar @5 24`
C03	`06`	`X`	`SPA`	`@0 Caviar @5 24`
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C03	`08`	`X`	`ENG`	`@0 Pasteurization @5 48`
C03	`08`	`X`	`SPA`	`@0 Pasteurización @5 48`
C03	`09`	`X`	`FRE`	`@0 Sel @5 53`
C03	`09`	`X`	`ENG`	`@0 Salt @5 53`
C03	`09`	`X`	`SPA`	`@0 Sal @5 53`
C03	`10`	`X`	`FRE`	`@0 Température @5 63`
C03	`10`	`X`	`ENG`	`@0 Temperature @5 63`
C03	`10`	`X`	`SPA`	`@0 Temperatura @5 63`
C03	`11`	`X`	`FRE`	`@0 Puissance @5 64`
C03	`11`	`X`	`ENG`	`@0 Power @5 64`
C03	`11`	`X`	`SPA`	`@0 Potencia @5 64`
C03	`12`	`X`	`FRE`	`@0 Profondeur pénétration @5 65`
C03	`12`	`X`	`ENG`	`@0 Penetration depth @5 65`
C03	`12`	`X`	`SPA`	`@0 Profundidad penetración @5 65`
C07	`01`	`X`	`FRE`	`@0 Poisson comestible @5 08`
C07	`01`	`X`	`ENG`	`@0 Edible fish @5 08`
C07	`01`	`X`	`SPA`	`@0 Pescado comestible @5 08`
C07	`02`	`X`	`FRE`	`@0 Pisces @2 NS`
C07	`02`	`X`	`ENG`	`@0 Pisces @2 NS`
C07	`02`	`X`	`SPA`	`@0 Pisces @2 NS`
C07	`03`	`X`	`FRE`	`@0 Vertebrata @2 NS`
C07	`03`	`X`	`ENG`	`@0 Vertebrata @2 NS`
C07	`03`	`X`	`SPA`	`@0 Vertebrata @2 NS`
N21				`@1 199`
N44	`01`			`@1 OTO`
N82				`@1 OTO`

Format Inist (serveur)

NO :	PASCAL 05-0289288 INIST
ET :	Dielectric properties of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar at radio frequency (RF) and microwave (MW) pasteurization frequencies
AU :	AL-HOLY (Murad); YIFEN WANG; JUMING TANG; RASCO (Barbara)
AF :	Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University/Zarqa/Jordanie (1 aut.); Biosystems Engineering Department, Auburn University/AL 36849-5417/Etats-Unis (2 aut.); Department of Food Science and Human Nutrition, Washington State University, Box 646376/Pullman, WA 99164/Etats-Unis (3 aut.); Department of Biological Systems Engineering, Washington State University, Box 646120/Pullman, WA 99164/Etats-Unis (4 aut.)
DT :	Publication en série; Niveau analytique
SO :	Journal of food engineering; ISSN 0260-8774; Coden JFOEDH; Royaume-Uni; Da. 2005; Vol. 70; No. 4; Pp. 564-570; Bibl. 24 ref.
LA :	Anglais
EA :	Radio frequency (RF) and microwave (MW) heating provide an important advantage of more rapid heat penetration in pasteurization processes for heat labile high value foods, which to date, have only been pasteurized by conductive heating. The objectives of this work were to determine the dielectric constant, loss factor and power penetration depth for salmon (0.8% and 2.3% total salt) and sturgeon (0.20 and 3.3% salt) caviars at RF frequency of 27MHz and MW frequency of 915MHz (20-80°C). The dielectric constant (ε') and dielectric loss factor (e") for salmon and sturgeon caviar increased markedly with increasing temperature at 27MHz but not at 915MHz. Power penetration depth was higher at 27MHz compared to 915MHz, and in unsalted compared to salted roe. Power penetration depth tended to decrease as temperature increased.
CC :	002A35A03; 002A35B06
FD :	Propriété diélectrique; Saumon; Oncorhynchus keta; Esturgeon; Acipenser transmontanus; Caviar; Hyperfréquence; Pasteurisation; Sel; Température; Puissance; Profondeur pénétration
FG :	Poisson comestible; Pisces; Vertebrata
ED :	Dielectric properties; Salmon; Oncorhynchus keta; Sturgeon; Acipenser transmontanus; Caviar; Microwave; Pasteurization; Salt; Temperature; Power; Penetration depth
EG :	Edible fish; Pisces; Vertebrata
SD :	Propiedad dieléctrica; Salmón; Oncorhynchus keta; Esturión; Acipenser transmontanus; Caviar; Hiperfrecuencia; Pasteurización; Sal; Temperatura; Potencia; Profundidad penetración
LO :	INIST-19615.354000138085980120
ID :	05-0289288

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Pascal:05-0289288

Le document en format XML

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<term>Pasteurization</term>
<term>Penetration depth</term>
<term>Power</term>
<term>Salmon</term>
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<term>Sturgeon</term>
<term>Temperature</term>
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<keywords scheme="Pascal" xml:lang="fr"><term>Propriété diélectrique</term>
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<term>Hyperfréquence</term>
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<front><div type="abstract" xml:lang="en">Radio frequency (RF) and microwave (MW) heating provide an important advantage of more rapid heat penetration in pasteurization processes for heat labile high value foods, which to date, have only been pasteurized by conductive heating. The objectives of this work were to determine the dielectric constant, loss factor and power penetration depth for salmon (0.8% and 2.3% total salt) and sturgeon (0.20 and 3.3% salt) caviars at RF frequency of 27MHz and MW frequency of 915MHz (20-80°C). The dielectric constant (ε') and dielectric loss factor (e") for salmon and sturgeon caviar increased markedly with increasing temperature at 27MHz but not at 915MHz. Power penetration depth was higher at 27MHz compared to 915MHz, and in unsalted compared to salted roe. Power penetration depth tended to decrease as temperature increased.</div>
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<s5>48</s5>
</fC03>
<fC03 i1="08" i2="X" l="ENG"><s0>Pasteurization</s0>
<s5>48</s5>
</fC03>
<fC03 i1="08" i2="X" l="SPA"><s0>Pasteurización</s0>
<s5>48</s5>
</fC03>
<fC03 i1="09" i2="X" l="FRE"><s0>Sel</s0>
<s5>53</s5>
</fC03>
<fC03 i1="09" i2="X" l="ENG"><s0>Salt</s0>
<s5>53</s5>
</fC03>
<fC03 i1="09" i2="X" l="SPA"><s0>Sal</s0>
<s5>53</s5>
</fC03>
<fC03 i1="10" i2="X" l="FRE"><s0>Température</s0>
<s5>63</s5>
</fC03>
<fC03 i1="10" i2="X" l="ENG"><s0>Temperature</s0>
<s5>63</s5>
</fC03>
<fC03 i1="10" i2="X" l="SPA"><s0>Temperatura</s0>
<s5>63</s5>
</fC03>
<fC03 i1="11" i2="X" l="FRE"><s0>Puissance</s0>
<s5>64</s5>
</fC03>
<fC03 i1="11" i2="X" l="ENG"><s0>Power</s0>
<s5>64</s5>
</fC03>
<fC03 i1="11" i2="X" l="SPA"><s0>Potencia</s0>
<s5>64</s5>
</fC03>
<fC03 i1="12" i2="X" l="FRE"><s0>Profondeur pénétration</s0>
<s5>65</s5>
</fC03>
<fC03 i1="12" i2="X" l="ENG"><s0>Penetration depth</s0>
<s5>65</s5>
</fC03>
<fC03 i1="12" i2="X" l="SPA"><s0>Profundidad penetración</s0>
<s5>65</s5>
</fC03>
<fC07 i1="01" i2="X" l="FRE"><s0>Poisson comestible</s0>
<s5>08</s5>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Edible fish</s0>
<s5>08</s5>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Pescado comestible</s0>
<s5>08</s5>
</fC07>
<fC07 i1="02" i2="X" l="FRE"><s0>Pisces</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="ENG"><s0>Pisces</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Pisces</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="FRE"><s0>Vertebrata</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="ENG"><s0>Vertebrata</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="SPA"><s0>Vertebrata</s0>
<s2>NS</s2>
</fC07>
<fN21><s1>199</s1>
</fN21>
<fN44 i1="01"><s1>OTO</s1>
</fN44>
<fN82><s1>OTO</s1>
</fN82>
</pA>
</standard>
<server><NO>PASCAL 05-0289288 INIST</NO>
<ET>Dielectric properties of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar at radio frequency (RF) and microwave (MW) pasteurization frequencies</ET>
<AU>AL-HOLY (Murad); YIFEN WANG; JUMING TANG; RASCO (Barbara)</AU>
<AF>Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University/Zarqa/Jordanie (1 aut.); Biosystems Engineering Department, Auburn University/AL 36849-5417/Etats-Unis (2 aut.); Department of Food Science and Human Nutrition, Washington State University, Box 646376/Pullman, WA 99164/Etats-Unis (3 aut.); Department of Biological Systems Engineering, Washington State University, Box 646120/Pullman, WA 99164/Etats-Unis (4 aut.)</AF>
<DT>Publication en série; Niveau analytique</DT>
<SO>Journal of food engineering; ISSN 0260-8774; Coden JFOEDH; Royaume-Uni; Da. 2005; Vol. 70; No. 4; Pp. 564-570; Bibl. 24 ref.</SO>
<LA>Anglais</LA>
<EA>Radio frequency (RF) and microwave (MW) heating provide an important advantage of more rapid heat penetration in pasteurization processes for heat labile high value foods, which to date, have only been pasteurized by conductive heating. The objectives of this work were to determine the dielectric constant, loss factor and power penetration depth for salmon (0.8% and 2.3% total salt) and sturgeon (0.20 and 3.3% salt) caviars at RF frequency of 27MHz and MW frequency of 915MHz (20-80°C). The dielectric constant (ε') and dielectric loss factor (e") for salmon and sturgeon caviar increased markedly with increasing temperature at 27MHz but not at 915MHz. Power penetration depth was higher at 27MHz compared to 915MHz, and in unsalted compared to salted roe. Power penetration depth tended to decrease as temperature increased.</EA>
<CC>002A35A03; 002A35B06</CC>
<FD>Propriété diélectrique; Saumon; Oncorhynchus keta; Esturgeon; Acipenser transmontanus; Caviar; Hyperfréquence; Pasteurisation; Sel; Température; Puissance; Profondeur pénétration</FD>
<FG>Poisson comestible; Pisces; Vertebrata</FG>
<ED>Dielectric properties; Salmon; Oncorhynchus keta; Sturgeon; Acipenser transmontanus; Caviar; Microwave; Pasteurization; Salt; Temperature; Power; Penetration depth</ED>
<EG>Edible fish; Pisces; Vertebrata</EG>
<SD>Propiedad dieléctrica; Salmón; Oncorhynchus keta; Esturión; Acipenser transmontanus; Caviar; Hiperfrecuencia; Pasteurización; Sal; Temperatura; Potencia; Profundidad penetración</SD>
<LO>INIST-19615.354000138085980120</LO>
<ID>05-0289288</ID>
</server>
</inist>
</record>

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Dielectric properties of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar at radio frequency (RF) and microwave (MW) pasteurization frequencies

Dielectric properties of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar at radio frequency (RF) and microwave (MW) pasteurization frequencies

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