An investigation of the dielectric and thermal properties of frozen foods over a temperature from –18 to 80°C

ABSTRACT

The dielectric properties (dielectric constant [ε′] and dielectric loss factor [ε″]) for three frozen meals (basil fried chicken, green curry with chicken, and congee with minced pork) were measured at frequency 2.45 GHz from –18 to 80°C. Thermal properties (thermal conductivity [k] and specific heat capacity [c]) of each food item were characterized using their composition for improving the modeling of microwave thawing process of frozen products. For all frozen meals, similar trends in the dielectric and thermal properties values were observed as a function of temperature. In all samples of frozen foods, the dielectric properties (ε′, ε″) rapidly increased with temperature for the range from –10 to 0°C. Thereafter, dielectric properties linearly increased with temperature for basil fried chicken and congee with minced pork but linearly decreased with temperature for green curry with chicken from 0 to 80°C. The dielectric properties data bases were used to calculate power reflected (P_r), power transmitted (P_t), dielectric loss tangent (tanδ), and penetration depth (d_p). These parameters were related to the dielectric properties. The thermal conductivity values of all samples decreased with increasing temperature in the frozen stage and little changed after thawing. While the specific heat capacity values increased first and then do not change considerably. The temperature-dependent material properties can give insight into how the food product interacts with the incident electromagnetic radiation.

KEYWORDS:

• Dielectric properties
• Microwave
• Penetration depth
• Frozen food
• Thermal properties

Funding

The authors gratefully acknowledge the Thailand Research Fund under the project no. TRG5780223 and the National Research Universities Project of the Higher Education Commission for supporting this research.

Additional information

Funding

The authors gratefully acknowledge the Thailand Research Fund under the project no. TRG5780223 and the National Research Universities Project of the Higher Education Commission for supporting this research.