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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Influence of composition, temperature, and frequency on dielectric properties of selected saltwater and freshwater fish

Shuang Lia College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai, China;c National R&D Branch Center for Freshwater Aquatic Products Processing Technology, Shanghai, ChinaORCID Iconhttps://orcid.org/0000-0001-5064-0653View further author information
ORCID Icon,
Feng Lia College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai, China;c National R&D Branch Center for Freshwater Aquatic Products Processing Technology, Shanghai, ChinaView further author information
,
Juming Tangd Department of Biosystems Engineering, Washington State University, Pullman, WA, USAView further author information
,
Tony Korale Koral Associates, Woodcote, South Oxfordshire, UKView further author information
&
Yang Jiaoa College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai, China;c National R&D Branch Center for Freshwater Aquatic Products Processing Technology, Shanghai, China;f Department of Food Science and Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China;g Tianshun Agricultural product Co. Ltd., Xuzhou, ChinaCorrespondence[email protected]
View further author information
Pages 1920-1934 | Received 30 May 2019, Accepted 06 Nov 2019, Published online: 27 Nov 2019

Figures & data

Table 1. Basic composition, pH, and water activity of four species of fish

Figure 1. Dielectric properties for four species of fish at frequency range of 1–2500 MHz at 20°C

Figure 1. Dielectric properties for four species of fish at frequency range of 1–2500 MHz at 20°C

Figure 2. Dielectric properties of Pomfret at frequency 1–2500 MHz and temperature −20–100°C

Figure 2. Dielectric properties of Pomfret at frequency 1–2500 MHz and temperature −20–100°C

Table 2. Prediction equations for dielectric properties for four species of fish at 20°C as a function of frequency (f, Hz)

Figure 3. Dielectric constant of four species of fish within the temperature range of −20–100°C at 27.12, 40.68, 915, and 2450 MHz, specifically (n=3)

Figure 3. Dielectric constant of four species of fish within the temperature range of −20–100°C at 27.12, 40.68, 915, and 2450 MHz, specifically (n=3)

Figure 4. Frequency influence on the dielectric constant of Pomfret at −20°C–100°C (n=3)

Figure 4. Frequency influence on the dielectric constant of Pomfret at −20°C–100°C (n=3)

Figure 5. Dielectric loss factor of four species of fish within the temperature range of −20°C–100°C at 27.12, 40.68, 915, and 2450 MHz, specifically (n=3)

Figure 5. Dielectric loss factor of four species of fish within the temperature range of −20°C–100°C at 27.12, 40.68, 915, and 2450 MHz, specifically (n=3)

Figure 6. Frequency influence on the dielectric loss factor of Pomfret at −20°C–100°C (n=3)

Figure 6. Frequency influence on the dielectric loss factor of Pomfret at −20°C–100°C (n=3)

Table 3. Prediction equations for dielectric properties for four species of fish as a function of temperature (T, °C)

Figure 7. Electric conductivity values (from experiment and calculated) for four fishes of different species (n=3)

Figure 7. Electric conductivity values (from experiment and calculated) for four fishes of different species (n=3)

Table 4. Penetration depth for four species of fish at frequencies between 1 and 2500 MHz and temperatures between −20°C and 100°C

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