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首页> 外文期刊>Journal of Food Processing & Technology >Microwave Heating-Dependent Properties of Tilapia (Oreochromis niloticus) and Catfish (Clarias gariepirus)
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Microwave Heating-Dependent Properties of Tilapia (Oreochromis niloticus) and Catfish (Clarias gariepirus)

机译：罗非鱼（Roeochromis niloticus）和Cat鱼（Clarias gariepirus）的微波加热相关特性

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摘要

Some microwave heating-dependent properties of Tilapia and Catfish, as a function of moisture content and frequency, were studied, using the capacitance technique. Results show that electrical resistance, dielectric constant (ε1) and dielectric loss factor (ε11) were all influenced by moisture and frequency changes. For Tilapia, dielectric constant and dielectric loss factors increased from 2.19 to 10.97 and 0.10 to 23.42 for respective moisture levels of 6.2% to 16.5% db. Similarly, for catfish, dielectric constant and loss factors changed from 1.35 to 54.15 and 75.28 to 168.38 for corresponding increase in moisture levels of 6.2% to 16.5% db.
机译：使用电容技术研究了罗非鱼和Cat鱼的微波加热相关特性，这些特性是水分含量和频率的函数。结果表明，电阻，介电常数（ε1）和介电损耗因子（ε11）均受湿度和频率变化的影响。对于罗非鱼，水分含量分别为6.2％至16.5％db时，介电常数和介电损耗因子从2.19增加到10.97，从0.10增加到23.42。同样，for鱼的水分含量从6.2％升至16.5％db，介电常数和损耗因子从1.35变为54.15，从75.28变为168.38。

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