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A new approach to microwave food research: Analyzing the electromagnetic response of basic amino acids

机译：微波食品研究的一种新方法：分析碱性氨基酸的电磁响应

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摘要

Measurement of the electromagnetic properties of food is important for its electromagnetic protection, microwave heating and sterilization. Much research had focused on describing the non-thermal mechanism of electromagnetism and locating its site of action. Amino acids are the basic units of proteins, and therefore their electromagnetic characteristics are central to understanding the transmission and loss of microwave energy in food and the non-thermal mechanism of electromagnetic effects. Herein, the dielectric properties and conductivity characteristics of solutions of basic amino acids, at an electromagnetic frequency of 2.45 GHz and at temperatures between 10 degrees C and 70 degrees C, have been measured. The results show that the dielectric constant and dielectric loss decrease with increasing temperature, for example, increase the temperature form 10 degrees C to 70 degrees C, the dielectric constant of lysine at 2% decreased from 77.259 to 68.601, and the dielectric loss decreased from 13.412 to 10302, due to the decrease of the solution viscosity and the relaxation time, causing an increase of the dipole moment. Increasing the concentration of the basic amino acids leads to an increase of the dielectric loss, fix the temperature at 20 degrees C, the concentration of lysine increased from 0.5% to 10%, the dielectric loss increased from 10.191 to 23232, which is related to the change of the conductivity. The conductivity has positive correlation with the concentration and temperature of the amino acid solution, fix the temperature at 20 degrees C, the concentration of lysine increased from 0.5% to 10%, the conductivity increased from 234 to 2840 mu S/cm, and when the temperature was increased form 10 degrees C to 70 degrees C, the conductivity of lysine at 2% increased from 694 to 1347 mu S/cm. The absorption properties of the solutions are characterized by the loss of reflection, and the absorption characteristics of the basic amino acids are related to the electromagnetic frequency, the concentration and the thickness of the absorbing layer, the variation of which affects the impedance matching. In this paper, through the study of the electromagnetic characteristics of basic amino acids in solution, a theoretical basis for the application of basic amino acids in microwave sterilization, as well as a mechanism for the microwave effect, are proposed. (C) 2017 Elsevier Ltd. All rights reserved.
机译：测量食品的电磁特性对于其电磁保护，微波加热和灭菌是重要的。很多研究都集中在描述电磁机制的非热机理，并定位其行动部位。氨基酸是蛋白质的基本单位，因此它们的电磁特性是了解食物中微波能量的传输和丧失和电磁效应的非热机理的核心。这里，已经测量了碱性氨基酸溶液的介电性能和导电性特性，以2.45GHz的电磁频率和10℃和70℃的温度。结果表明，随着温度的增加，介电常数和介电损耗减小，例如，将温度形式增加至70℃，赖氨酸的介电常数从77.259降低到68.601，并且介电损耗降低13.412至10302，由于溶液粘度和弛豫时间的降低，导致偶极矩的增加。增加碱性氨基酸的浓度导致介电损耗的增加，将温度固定在20摄氏度下，赖氨酸浓度从0.5％增加到10％，介电损耗从10.191到23232增加，这与之相关电导率的变化。导电性与氨基酸溶液的浓度和温度有阳性相关性，将温度固定在20℃，赖氨酸浓度从0.5％增加到10％，电导率从234增加到2840 mu s / cm，何时增加将温度升高至10℃至70℃，赖氨酸的电导率为2％从694增加到1347μs/ cm。溶液的吸收性能通过反射丧失，并且碱性氨基酸的吸收特性与吸收层的电磁频率，浓度和厚度有关，其变化影响阻抗匹配。本文通过研究溶液中碱性氨基酸的电磁特性，提出了在微波灭菌中施加基本氨基酸的理论依据，以及微波效应的机理。 （c）2017 Elsevier Ltd.保留所有权利。

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