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  • Title: Dielectric properties of litchi fruit (Litchi chinensis Sonn) at microwave frequencies.
    Author: Torrealba-Melendez R, Tamariz-Flores EI, Sosa-Morales ME, Colín-Beltran E, Miranda-Díaz JE, Hernández-Ruíz L.
    Journal: J Food Sci Technol; 2020 Jul; 57(7):2758-2763. PubMed ID: 32549626.
    Abstract:
    The dielectric properties of litchi fruit were determined using the open-ended coaxial probe method. The measurements were performed in the frequency range from 0.5 to 20 GHz during 3 days of storage at room temperature (~  24 °C). The dielectric properties increased with storage time. Additionally, measurements at different temperatures (24, 30, 40 and 50 °C) were determined. The dielectric constant (ε') decreased with increasing temperature in a frequency range of 0.5-5 GHz; at higher frequencies, ε' increased with increasing temperature. The loss factor (ε″) value increased at frequencies higher than 2 GHz and decreased with increasing temperature. The results will be useful for further applications using microwaves, such as microwave-assisted drying, sensing of quality parameters, modeling, and heating to protect against molds or insects, among other applications.
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