Effect of Salt and Sucrose Content on the Dielectric Properties of Salted Duck Egg White Protein Relevant to Radio Frequency Drying

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Effect of Salt and Sucrose Content on the Dielectric Properties of Salted Duck Egg White Protein Relevant to Radio Frequency Drying

The dielectric properties of salted duck egg dispersions were measured at the selected frequency range of 10 to 300MHz by the open-ended coaxial probe method using a network analyzer. The effect of salt content (0–8%) and sucrose content (0–8%) on radio frequency drying (RFD) and the variation of th...

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Bibliographic Details
Main Authors:	Lin, W., Zhang, M., Fang, Zhongxiang, Liu, Y.
Format:	Journal Article
Published:	Taylor & Francis 2014
Subjects:	Salted duck egg white protein Penetration depth Dielectric constant Dielectric loss factor Radio frequency drying
Online Access:	http://hdl.handle.net/20.500.11937/11918

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