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New understandings of how dielectric properties of fruits and vegetables are affected by heat-induced dehydration: A review
Al Faruq, Abdulla1; Zhang, Min1,2; Bhandari, Bhesh3; Azam, S. M. Roknul1; Khatun, Mst. Husne Ara4
2019-10-26
Source PublicationDRYING TECHNOLOGY
ISSN0737-3937
Volume37Issue:14Pages:1780-1792
AbstractDielectric heating (DH) is an alternative to traditional conductive heating. Preservation of fruits and vegetables through drying based on DH is faster than conventional heating systems, needing less processing time, and delivering a better dehydrated product as well as reduced treatment costs. Dielectric properties (DPs) are significant physical qualities that are affected by microwave (MW) and radio frequency (RF) heating systems; these attributes directly affect the electromagnetic arrangement and currents surrounding the materials. In other words, DPs define the response of materials in electric fields at the desired frequency and temperature. Thus, DPs of materials are of increasing interest in the agricultural and food-processing fields. The principles of the DPs of fruits and vegetables according to frequency, temperature, and composition are crucial in the designing and handling of MW and RF heating operations. A consideration of DPs is required to ensure the quality of fruits and vegetables is enhanced throughout the drying process for better quality final products. This review aimed to provide a comprehensive update on the prospects of DH for drying of fruits and vegetables. The factors that affect the DPs during the dehydration process of fruits and vegetables and discussions about the correlation among these factors were also provided. In addition, the fundamentals of DPs and their measurement techniques were also discussed. This study is an update on the state-of-the-art DH system and illustrates the important influence of DPs on the radiative heating of fruits and vegetables.
KeywordFruits vegetables dielectric properties dielectric heating temperature frequency
DOI10.1080/07373937.2018.1538157
Language英语
WOS KeywordRADIO-FREQUENCY ; FRESH FRUITS ; TEMPERATURE-DEPENDENCE ; SUCROSE CONTENT ; FOOD MATERIALS ; BERRY PUREE ; IN-SHELL ; MICROWAVE ; MOISTURE ; SPECTROSCOPY
WOS Research AreaEngineering
WOS SubjectEngineering, Chemical ; Engineering, Mechanical
WOS IDWOS:000487788600005
PublisherTAYLOR & FRANCIS INC
Citation statistics
Document Type期刊论文
Identifierhttp://ir.ipe.ac.cn/handle/122111/30978
Collection中国科学院过程工程研究所
Corresponding AuthorZhang, Min
Affiliation1.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi, Jiangsu, Peoples R China
2.Jiangnan Univ, Jiangsu Prov Key Lab Adv Food Mfg Equipment & Tec, Wuxi, Jiangsu, Peoples R China
3.Univ Queensland, Sch Agr & Food Sci, Brisbane, Qld, Australia
4.Chinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Beijing, Peoples R China
Recommended Citation
GB/T 7714
Al Faruq, Abdulla,Zhang, Min,Bhandari, Bhesh,et al. New understandings of how dielectric properties of fruits and vegetables are affected by heat-induced dehydration: A review[J]. DRYING TECHNOLOGY,2019,37(14):1780-1792.
APA Al Faruq, Abdulla,Zhang, Min,Bhandari, Bhesh,Azam, S. M. Roknul,&Khatun, Mst. Husne Ara.(2019).New understandings of how dielectric properties of fruits and vegetables are affected by heat-induced dehydration: A review.DRYING TECHNOLOGY,37(14),1780-1792.
MLA Al Faruq, Abdulla,et al."New understandings of how dielectric properties of fruits and vegetables are affected by heat-induced dehydration: A review".DRYING TECHNOLOGY 37.14(2019):1780-1792.
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