Effects of Acid, Salt, and Soaking Time on the Dielectric Properties of Acidified Vegetables

Autor:	Roger F. McFeeters, Josip Šimunović, Van-Den Truong, Craig B. Koskiniemi
Rok vydání:	2013
Předmět:	chemistry.chemical_classification Chemistry Sodium Salting Salt (chemistry) chemistry.chemical_element Pasteurization Dielectric law.invention chemistry.chemical_compound law Boiling Acid salt Food science Citric acid Food Science Nuclear chemistry
Zdroj:	International Journal of Food Properties. 16:917-927
ISSN:	1532-2386 1094-2912
DOI:	10.1080/10942912.2011.567428
Popis:	In order to design a continuous microwave process for pasteurization of acidified vegetables, equilibration phenomena in acid and salt solutions must be examined with regards to changes in dielectric properties. The objective of this study was to examine the effects of acid and salt concentration on the dielectric properties of acidified vegetables. Broccoli florets and sweet potato cubes (1.2 cm) were blanched to facilitate acid and salt equilibration by heating for 15 s in boiling de-ionized water. Red bell pepper cubes were not blanched. The vegetable samples were then acidified in solutions of 1‐2% sodium chloride with 0.5‐2% citric acid. Dielectric properties were measured at 915 MHz from 25 to 100◦C after 0-, 4-, and 24-h soaking periods in the solutions using an open-ended coaxial probe connected to a network analyzer. Equilibration occurred within 4 h of salting and acidification. Acid and salt concentration had no significant effect on the dielectric constant (e � ). However, e � was significantly different among vegetables (p < 0.05). Dielectric loss factor (e �� ) was not affected
Databáze:	OpenAIRE
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