Figures & data
TABLE 1 Compositions analysis of steamed bun samples (mean of three replicates)
FIGURE 1 Dielectric constants A: and dielectric loss factors
B: of compressed steamed bun samples with 46.8% moisture content at three densities and 21ºC.
TABLE 3 Measured and calculated dielectric properties for Chinese steamed bread samples with 46.8% moisture content at 21ºC
FIGURE 2 Measured and calculated dielectric properties for Chinese steamed bread samples with 46.8% moisture content at 21ºC ().
TABLE 4 Dielectric properties (mean ± standard deviation) of Chinese steamed bread samples with different moisture levels at 25–100ºC
FIGURE 3 Values of Chinese steamed bread dielectric constants A: and loss factors
B: at 46.8% moisture content and six temperatures (
).
TABLE 5 Regression analysis results and R2 about frequency, moisture content, and temperature dependent of dielectric properties for steamed buns
FIGURE 4 Moisture content-dependent of Chinese steamed bread dielectric constants A: and loss factors
B: at 25ºC and five frequencies.
FIGURE 5 Temperature-dependent of Chinese steamed bread dielectric constants A: dielectric loss factors
B: at 27.12 MHz and four moisture contents.
TABLE 6 The penetration depth (cm) of RF and MW energy in steamed bun materials
FIGURE 6 Chinese steamed bread calculated penetration depth of frequency-dependent at A: 46.8% moisture content and indicated temperatures (25–100ºC) and B: moisture content-dependent at 25ºC and five frequencies.
