Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2015 | 29 | 1 |
Tytuł artykułu

Relationship between moisture content and electrical impedance of carrot slices during drying

Treść / Zawartość
Warianty tytułu
Języki publikacji
Electrical properties of food materials can give information about the inner structure and physiological state of biological tissues. Generally, the process of drying of fruits and vegetables is followed by weight loss. The aim of this study was to measure the impedance spectra of carrot slices during drying and to correlate impedance parameters to moisture content in different drying periods. Cylindrical slices were cut out from the carrot root along the axis. The slices were dried in a Venticell 111 air oven at 50°C. The weight of the slices was measured with a DenverSI-603 electronic analytical and precision balance. The weighing of the samples was performed every 30 min at the beginning of drying and every 60 min after the process. The moisture content of the samples was calculated on wet basis. The magnitude and phase angle of electrical impedance of the slices were mea-sured with HP 4284A and 4285A precision LCR meters in thefrequency range from 30 Hz to 1 MHz and from 75 kHz to 30 MHz,respectively, at voltage 1 V. The impedance measurement was per-formed after weighting. The change in the magnitude of impe-dance during drying showed a good correlation with the change in the moisture content.
Opis fizyczny
  • Department of Physics, Slovak University of Agriculture in Nitra, Tr.A Hlinku 2, SK-949 76 Nitra, Slovakia
  • Department of Physics, Slovak University of Agriculture in Nitra, Tr.A Hlinku 2, SK-949 76 Nitra, Slovakia
  • Department of Physics and Control, Corvinus University of Budapest, Somloi ut 14-16, H-1118 Budapest, Hungary
  • Department of Production Engineering, Slovak University of Agriculture in Nitra, Tr.A.Hlinku 2, SK-949 76 Nitra, Slovakia
  • Alfaifi B., Wang S., Tang J., Rasco B., Sablani S., and Jiao Y., 2013. Radio frequency disinfestation treatments for dried fruit: Dielectric properties. LWT – Food Sci. Technol., 50(2), 746-754.
  • AOAC, 1990. Official Method of Analysis. Association of Official Analytical Chemists (AOAC), Washington, DC, USA.
  • Bauchot A.D., Harker F.R., and Arnold A.M., 2000. The using of electrical impedance spectroscopy to assess the physiological condition of kiwifruit. Postharvest Biol. Technol., 18, 9-18.
  • Birla S.L., Wang S., Tang J., and Tiwari G., 2008. Characterization of radio frequency heating of fresh fruits influenced by dielectric properties. J. Food Eng., 89, 4, 390-398.
  • Božiková M. and Hlaváč P., 2013. Thermophysical measurement methods and their usage for detection of selected food materials thermophysical parameters, Proc. 5th Int. Conf. TAE, September 3-6, Prague, Czech Republic.
  • Budd C.J. and Hill A.D.C., 2011. A comparison of models and methods for simulating the microwave heating of moist foodstuffs. Int. J. Heat and Mass Transfer, 54(4), 807-817.
  • Cao W., Nishiyama Y., and Koide S., 2003. Thin-layer drying of Maitake mushroom analysed with a simplified model. Biosystems Eng., 85(3), 331-337.
  • Doymaz I., 2004. Convective air-drying characteristics of thin layer carrots. J. Food Eng., 61, 359-364.
  • Garcia E.L. and Barret D.M., 2002. Preservative treatments for fresh-cut fruits and vegetables. In: Fresh-cut fruits and vegetable. Science, Technology and Market (Ed. O. Lamikanra). CRC Press, Boca Raton, FL, USA.
  • Guo W., Wang S., Tiwari G., Johnson J.A., and Tang J., 2010. Temperature and moisture dependent dielectric properties of legume flour associated with dielectric heating. LWT - Food Sci. Technol., 43(2), 193-201.
  • Harker F.R. and Maindonald J.H., 1994. Ripening of nectarine fruit: changes in the cell wall, vacuole and membranes detected using electrical impedance measurement. Plant Physiol., 106, 165-171.
  • Hemis M., Choudhary R., and Watson D.G., 2012. A coupled mathematical model for simultaneous microwave and convective drying of wheat seeds. Biosys. Eng., 112, 202-209.
  • Hlaváčová Z., 2003. Low frequency electric properties utilization in agriculture and food treatment. Res. Agr. Eng., 49(4), 125-136.
  • Jha S.N., Narsaiah K., Basediya A.L., Sharma R., Jaiswal P., Kumar R., and Bhardwaj R., 2011. Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods – a review. J. Food Sci. Technol., 48(4), 387-411.
  • Khatchatourian O.A., 2012. Experimental study and mathematical model for soya bean drying in thin layer. Biosys. Eng., 113, 54-64.
  • Kovalyshyn J., Shvets O.P., Grundas S., and Tys J., 2013. Use of the electro-separation method for improvement of the utility value of winter rapeseeds. Int. Agrophys., 27, 419-424.
  • Kristiawan M., Sobolik V., Klíma L., and Allaf K., 2011. Effect of expansion by instantaneous controlled pressure drop on dielectric properties of fruits and vegetables. J. Food Eng., 102(4), 361-368.
  • Marra F., Zhang L., and Lyng J.G., 2009. Radio frequency treatment of foods: Review of recent advances. J. Food Eng., 91(4), 497-508.
  • Martinello M.A., Muñoz D.J, and Giner S.A., 2013. Mathematical modelling of low temperature drying of maize: Comparison of numerical methods for solving the differential equations. Biosys. Eng., 114, 187-194.
  • Miclaus S. and Morega M., 2010. Characterisation of the electromagnetic environment in a TEM cell for exposure of small biological samples in the UHF band. Romanian J. Physics, 55(1-2), 195-204.
  • Mulet A., Berna A., Borras M., and Pinaga F., 1987. Effect of air flow rate on carrot drying. Drying Technol., 5(2), 245-258.
  • Nelson S.O., 2005. Dielectric spectroscopy in agriculture. J. Non- Crystalline Solids, 351(33-36), 2940-2944.
  • Paszkowski B., Wilczek A., Szypłowska A., Nakonieczna A., and Skierucha W., 2014. A low-frequency sensor for determination of honey electrical properties in varying temperature conditions. J. Food Eng., 138, 17-22.
  • Sharma G.P. and Prasad S., 2002. Dielectric properties of garlic (Allium sativum L.) at 2450 MHz as function of temperature and moisture content. J. Food Eng., 52(4), 343-348.
  • Sosa-Morales M.E., Valerio-Junco L., López-Malo A., and García H.S., 2010. Dielectric properties of foods: Reported data in the 21st century and their potential applications. LWT – Food Sci. Technol., 43(8), 1169-1179.
  • Venkatesh M.S. and Raghavan G.S.V., 2005. An overview of dielectric properties measuring techniques. Canadian Biosys. Eng., 47, 7.15-7.30.
  • Vozárová V., Hlaváčová Z., and Tkáč Z., 2011. Methods for moisture content, electrical properties and thermal behaviour of food materials investigation. Scientific Monograph Modern Methods of Agricultural Raw Materials Analysis (Eds G. Bartosz, C. Puchalski), Rzeszów, University of Rzeszów, Poland.
  • Vozáry E. and Kertész Á., 2011. Impedance parameters of carrot slices during drying. Proc. 9th Int. Conf. Electromagnetic Wave Interaction with Water and Moist Substances ISEMA,May 31 - June 3, Kansas City, MI, USA.
  • Wang S., Tiwari G., Jiao S., Johnson J.A., and Tang J., 2010. Developing postharvest disinfestation treatments for legumes using radio frequency energy. Biosys. Eng., 105, 341-349.
Typ dokumentu
Identyfikator YADDA
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.