Predicting the dielectric behavior of orange and other citrus fruit juices at 915 and 2450 MHz

References

• Sun, D.W. Emerging Technologies for Food Processing (2nd Ed). Academic Press of Amsterdam: Netherlands, 2014.
   Google Scholar
• Kumar, P.; Coronel, P.; Truong, V.D.; Simunovic, J.; Swartzel, K.R.; Sandeep, K.P.; Cartwright, G. Overcoming Issues Associated with the Scale-up of a Continuous Flow Microwave System for Aseptic Processing of Vegetable Purees. Food Research International 2008, 41(5), 454–461.
   Web of Science ®Google Scholar
• Vrba, J.; Jansen, R.H.; Tamnjong, R. Tunable Single Mode Resonant Cavity Suitable for Continuous flow Microwave Processing of Liquids. Proceedings of the 39^th European Microwave Con-ference, Roma, Italia, 2009; 177–180.
   Google Scholar
• Salvi, D.; Boldor, D.; Aita, G.M.; Sabliov, C.M. COMSOL Multiphysics Model for Continuous Flow Microwave Heating of Liquids. Journal of Food Engineering 2011, 104(3), 422–429.
   Web of Science ®Google Scholar
• Tang, J.; Chan, T.V.C.T. Microwave and Radio Frequency in Sterilization And Pasteurization Applications. In: Heat Transfer in Food Processing; Yanniotis, S.; Sundén, B.; Eds.; WIT Press; Southampton, Boston: USA, 2007, 101–157.
   Google Scholar
• Datta, A.K.; Sumnu, G.; Raghavan, G. Dielectric properties of food. In: Engineering Properties of Foods; Rao, M.A.; Rizvi, S.; Datta, A.K.; Eds.; CRC Press, Boca Raton Publishing, 2005; 101-147.
   Google Scholar
• Ryynänen, S. The Electromagnetic Properties of Food Materials: A Review of the Basic Principles. Journal of Food Engineering 1995, 26(4), 409–429.
   Web of Science ®Google Scholar
• Icier, F.; Baysal, T. Dielectric Properties of Food Materials 1: Factors Affecting and Industrial uses. Critical Reviews in Food Science and Nutrition 2004, 44(6), 465–471.
   PubMed Web of Science ®Google Scholar
• Garcia, A.; Torres, J.L.; Prieto, L.; De Blas, M. Dielectric Properties of Grape Juice at 0.2 and 3 GHz. Journal of Food Engineering 2001, 48(3), 203–211.
   Web of Science ®Google Scholar
• Guo, W.; Zhu, X.; Nelson, S.O. Permittivities of Watermelon Pulp and Juice and Correlation with Quality Indicators. International Journal of Food Properties 2013, 16(3), 475–484.
   Web of Science ®Google Scholar
• Zhu, X.; Guo, W.; Wu, X. Frequency and Temperature Dependent Dielectric Properties of Fruit Juices Associated with Pasteurization by Dielectric Heating. Journal of Food Engineering 2012, 109, 258–266.
   Web of Science ®Google Scholar
• Siguemoto, E.S.; Gut, J.A.W. Dielectric Properties of Cloudy Apple Juices Relevant to Microwave Pasteurization. Food and Bioprocess Technology 2016, 9(8), 1345–1357.
   Web of Science ®Google Scholar
• Franco, A. P.; Yamamoto, L.Y; Tadini, C.C.; Gut, J.A.W. Dielectric Properties of Green Coconut Water Relevant to Microwave Processing: Effect of Temperature and Field Frequency. Journal of Food Engineering 2015, 155, 69–78.
   Web of Science ®Google Scholar
• Shah, N.S.; Shah, P.S.; Rana, V.A. Dielectric and Electrical Properties of Coconut Water and Distilled Water in the Frequency Range 20 Hz to 2 MHz at Different Temperatures. Ionics 2015, 21(12), 3217–3222.
   Web of Science ®Google Scholar
• Guo, W.; Zhu, X.; Liu, Y.; Zhuang, H. Sugar and Water Contents of Honey with Dielectric Property Sensing. Journal of Food Engineering 2010, 97(2), 275–281.
   Web of Science ®Google Scholar
• Guo, W.; Liu, Y.; Zhu, X.; Wang, S. Temperature-dependent dielectric properties of honey associated with dielectric heating. Journal of Food Engineering 2011, 102(3), 209–216.
   Web of Science ®Google Scholar
• Kudra, T.; Raghavan, G.; Akyel, C.; Bosisio, R.; Van De Voort, F. Electromagnetics Properties of Milk at its Constituents at 2.45 GHz. Journal of Microwave Power & Electromagnetic Energy 1992, 27(4), 199–204.
   Web of Science ®Google Scholar
• Neves, M.F.; Trombin, V.G.; Milan, P.; Lopes, F.F.; Cressoni, F.; Kalaki, R. O retrato da citricultura brasileira; CitrusBR, São Paulo: Brasil, 2011.
   Google Scholar
• Coronel, P.; Simunovic, J.; Sandeep, K. P.; Kumar, P. Dielectric Properties of Pumpable Food Materials at 915 MHz. International Journal of Food Properties 2008, 11(3), 508–518.
   Web of Science ®Google Scholar
• Guo, W.; Zhu, X.; Liu, H.; Yue, R.; Wang, S. Effects of Milk Concentration and Freshness on Microwave Dielectric Properties. Journal of Food Engineering 2010, 99, 344–350.
   Web of Science ®Google Scholar
• Zhu, X.; Guo, W.; Jia, Y. Temperature-dependent Dielectric Properties of Raw Cow’s and Goat’s Milk from 10 to 4,500 MHz Relevant to Radio-frequency and Microwave Pasteurization Process. Food Bioprocess Technology 2014, 7(6), 1830–1839.
   Web of Science ®Google Scholar
• Zhu, X.; Guo, W.; Jia, Y.; Kang, F. Dielectric Properties of Raw Milk as Functions of Protein Content and Temperature. Food Bioprocess Technology 2015a, 8(3), 670–680.
   Web of Science ®Google Scholar
• Watanabe, K.; Taka, Y.; Fujiwara, O. Cole-Cole Measurement of Dispersion Properties for Quality Evaluation of Red Wine. Measurement Science Review 2009, 9(5), 113–116.
   Web of Science ®Google Scholar
• Wang, J.; Tang, J.; Wang, Y.; Swanson, B. Dielectric Properties of Egg Whites and Whole Eggs as Influenced by Thermal Treatments. LWT - Food Science and Technology 2009, 42(7), 1204–1212.
   Web of Science ®Google Scholar
• Seaman, R.; Seals, J. Fruit Pulp and Skin Dielectric Properties for 150 MHz to 6400 MHz. Journal of Microwave Power & Electromagnetic Energy 1991, 26(2), 72–81.
   Web of Science ®Google Scholar
• Nelson, S.O.; Forbus, W. R; Lawrence, K.C. Microwave Permittivities of Fresh Fruits and Vegetables from 0.2 to 20 GHz. Transactions of ASAE 1994, 37(1), 183–189.
   Google Scholar
• Nelson, S.O.; Forbus, W. R; Lawrence, K. C. Permittivities of Fresh Fruits and Vegetables at 0.2 to 20 GHz. Journal of Microwave Power & Electromagnetic Energy 1994, 29(2), 81–93.
   PubMed Web of Science ®Google Scholar
• Kuang, W.; Nelson, S.O. Dielectric Relaxation Characteristics of Fresh Fruits and Vegetables from 3 to 20 GHz. Journal of Microwave Power & Electromagnetic Energy 1997, 32(2), 114–122.
   Web of Science ®Google Scholar
• Nelson, S. O. Frequency– and Temperature–dependent Permittivities of Fresh Fruits and Vegetables from 0.01 to 1.8 GHz. Transactions of the ASAE 2003, 46(2), 567–574.
   Google Scholar
• Nelson, S.O. Dielectric Spectroscopy of Fresh Fruit and Vegetable Tissues from 10 to 1800 MHz. Journal of Microwave Power & Electromagnetic Energy 2005, 40(1), 31–47.
   PubMed Web of Science ®Google Scholar
• Wang, S.; Tang, J.; Johnson, J.; Mitchan, E.; Hansen, J.; Hallman, G.; Drake, S.R.; Wang, Y. Dielectric Properties of Fruits and Insect Pests as Related to Radio Frequency and Microwave Treatments. Biosystems Engineering 2003, 85(2), 4597–4605.
   Web of Science ®Google Scholar
• Venkatesh, M.; Raghavan, G. An Overview of Microwave Processing and Dielectric Properties of Agri-Food Materials. Biosystem Engineering 2004, 88(1), 1–18.
   Web of Science ®Google Scholar
• Sosa-Morales, M.E.; Valerio-Junco, L.; Lopez-Malo, A.; Garcia, H.S. Dielectric Properties of Food: Reported Data in the 21st Century and their Potential Applications. Food Science and Technology 2010, 43, 1169–1179.
   Web of Science ®Google Scholar
• Ling, B.; Guo, W.; Hou, L.; Li, R.; Wang, S. Dielectric Properties of Pistachio Kernels as Influenced by Frequency, Temperature, Moisture and Salt Content. Food and Bioprocess Technology 2015, 8(2), 420–430.
   Web of Science ®Google Scholar
• Zhu, X.; Guo, W.; Liang, Z. Determination of the Fat Content in Cow’s Milk Based on Dielectric Properties. Food and Bioprocess Technology 2015b, 8(7), 1485–1494.
   Web of Science ®Google Scholar
• Llave, Y.; Mori, K.; Kambayashi, D.; Fukuoka, M.; Sakai, N. Dielectric Properties and Model Food Application of Tylose Water Pastes during Microwave Thawing and Heating. Journal of Food Engineering 2016, 178, 20–30.
   Web of Science ®Google Scholar
• Zhang, W.; Luan, D.; Tang, J; Sablani, S.S.; Rasco, B.; Lin, H.; Liu, F. Dielectric Properties and Other Physical Properties of Low-Acyl Gellan Gel as Relevant to Microwave Assisted Pasteurization Process. Journal of Food Engineering 2015, 149, 195–203.
   Web of Science ®Google Scholar
• Yaghmaee, P.; Durance, T.D. Predictive Equations for Dielectric Properties of NaCl, D-Sorbitol and Sucrose Solutions and Surimi at 2450 MHz. Journal of Food Science 2001, 67(6), 2207–2211.
   Web of Science ®Google Scholar
• Roebuck, B.D.; Goldblith, S.A.; Westphal, W.B. Dielectric Properties of Carbohydrate-Water Mixtures at Microwave Frequencies. Journal of Food Science 1972, 37(2), 199–204.
   Web of Science ®Google Scholar
• Delbos, G.; Bottreau, A.M.; Marzat, C.; Salefran, J.L. Microwave dielectric relaxation of aqueous solutions of dextran. Journal of Microwave Power 1978, 13(1), 69–75.
   Google Scholar
• Höchtl, P.; Boresch, S.; Steinhauser, O. Dielectric Properties of Glucose and Maltose Solutions. The Journal of Chemical Physics 2000, 112(22), 9810–9821.
   Web of Science ®Google Scholar
• Liao, X.; Raghavan, V.G.S.; Meda, V.; Yaylayan, V.A. Dielectric properties of supersaturated α-D-glucose aqueous solutions at 2450 MHz. Journal of Microwave Power & Electromagnetic Energy 2001, 36(3), 131–138.
   PubMed Web of Science ®Google Scholar
• Sun, E.; Datta A.; Lobo, S. Composition-based prediction of dielectric properties of foods. Journal of Microwave Power and Electromagnetic Energy 1995, 30(4), 205–212.
   PubMed Web of Science ®Google Scholar
• Funebo T.; Ohlson, T. Dielectric Properties of Fruits and Vegetables as a Function of Temperature and Moisture Content. Journal of Microwave Power and Electromagnetic Energy 1999, 34(1), 42–54.
   Web of Science ®Google Scholar
• Tribess, T.B.; Tadini, C.C. Inactivation Kinetics of Pectin Methylesterase in Orange Juice as a Function of pH and Temperature-Time Process Conditions. Journal of the Science of Food and Agriculture 2006, 86(9), 1328–1335.
   Web of Science ®Google Scholar
• AOAC - Association of Official Analytical Chemists. Official methods of analysis of AOAC International., Washington, United States of America, 2010.
   Google Scholar
• Risman, P. Terminology and Notation of Microwave Power and Electromagnetic Energy. Journal of Microwave Power & Electromagnetic Energy 1991, 26(4), 243–250.
   Web of Science ®Google Scholar
• MAPA - Ministry of Agriculture, Livestock and Food Supply. Instrução normativa n. 1, de 7 de janeiro de 2000: Aprova o regulamento técnico geral para fixação dos padrões de identidade e qualidade para polpa de fruta. In: Diário Oficial da União, 54-58, dated January 10, 2000.
   Google Scholar
• USDA - United States Department of Agriculture. United States Standards for Grades of Orange Juice. USDA: Washington, United States of America, 1983.
   Google Scholar
• Icier, F.; Ilicali, C. Temperature Dependent Electrical Conductivities of Fruit Purees during Ohmic Heating. Food Research International 2005, 38(10), 1135–1142.
   Web of Science ®Google Scholar
• Zhang, H. Electrical Properties of Foods. In: Food Engineering at Encyclopedia of Life Support Systems; Barbosa-Canovas, G.; Ed.; EOLSS/UNESCO, FR: Paris, 2005.
   Google Scholar
• Amiali, M.; Ngadi, M.O.; Raghavan, V.G.S.; Nguyen, D.H. Electrical Conductivities of Liquid egg Products and Fruit Juices Exposed to High Pulsed Electric Fields. International Journal of Food Properties 2006, 9(3), 533–540.
   Web of Science ®Google Scholar
• Kaatze, U. Complex Permittivity of Water as Function of Frequency and Temperature. Journal of Chemical Engineering Data 1989, 34(4), 371–374.
   Web of Science ®Google Scholar
• Nunes, A.C.; Bohigas, X.; Tejada, J. Dielectric Study of Milk for Frequencies between 1 and 20 GHz. Journal of Food Engineering 2006, 76(2), 250–255.
   Web of Science ®Google Scholar
• Tuta, S.; Palazoğlu, T.K. Finite element modeling of continuous-flow microwave heating of fluid foods and experimental validation. Journal of Food Engineering 2017, 192, 79–92.
   Web of Science ®Google Scholar
• Thakur, K.P.; Cresswell, K.J.; Bogosanovich, M.; Holmes, W.S. Modeling the permittivity of liquid mixtures. Journal of Microwave Power and Electromagnetic Energy 1999, 34(3), 161–169.
   Web of Science ®Google Scholar
• Smith Jr, R.; Lee, S.B.; Komori, H.; Arai, K. Relative Permittivity and Dielectric Relaxation in Aqueous Alcohol Solutions. Fluid Phase Equilibria 1998, 144 (1–2), 315–322.
   Web of Science ®Google Scholar
• Álvarez, A.; Fayos-Fernández, J.; Monzó-Cabrera, J.; Cocero, M.J.; Mato, R.B. Measurement and Correlation of the Dielectric Properties of a Grape Pomace Extraction Media: Effect of Temperature and Composition. Journal of Food Engineering 2017, 197, 98–106.
   Web of Science ®Google Scholar