食品加工および技術ジャーナル

概要

Microwave Heating-Dependent Properties of Tilapia (Oreochromis niloticus) and Catfish (Clarias gariepirus)

Burubai W and Amber B

Some microwave heating-dependent properties of Tilapia and Catfish, as a function of moisture content and frequency, were studied, using the capacitance technique. Results show that electrical resistance, dielectric constant (ε1) and dielectric loss factor (ε11) were all influenced by moisture and frequency changes. For Tilapia, dielectric constant and dielectric loss factors increased from 2.19 to 10.97 and 0.10 to 23.42 for respective moisture levels of 6.2% to 16.5% db. Similarly, for catfish, dielectric constant and loss factors changed from 1.35 to 54.15 and 75.28 to 168.38 for corresponding increase in moisture levels of 6.2% to 16.5% db.