Dielectric Properties and Thermal Conductivity of Marinated Shrimp and Channel Catfish
Min Zheng, Yulin Huang, S.O. Nelson, P.G. Bartley, Keith W. Gates
Journal of Food Science
Abstract
ABSTRACT Peeled shrimp ( Peneaus spp.) and channel catfish ( Ictalutus punctatus ) fillets were either mixed with commercial lemon pepper marinade and vacuum tumbled at 4°C for 30 min or soaked in 2% tripolyphosphate solution overnight. Dielectric constant and loss factor of marinated seafood and the penetration depth of microwaves were functions of temperature. When cooking temperature increased, the dielectric constant increased, while the loss factor and depth of penetration decreased. Because of the large variation in thermal conductivity measured for individual shrimp, no correlation between thermal conductivity and temperature was found. At constant temperature, thermal conductivity of 2% sodium tripolyphosphate‐treated shrimp was higher than that of both marinated and nonmarinated shrimp as a result of higher moisture content. However, no difference in thermal conductivity was found between marinated and nonmarinated shrimp or catfish.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
thermal conductivity is higher in 2% sodium tripolyphosphate-treated shrimp compared to marinated and nonmarinated shrimp
“At constant temperature, thermal conductivity of 2% sodium tripolyphosphate‐treated shrimp was higher than that of both marinated and nonmarinated shrimp as a result of higher moisture content.”
dielectric constant increases with temperature
“When cooking temperature increased, the dielectric constant increased, while the loss factor and depth of penetration decreased.”
depth of penetration decreases with temperature
“When cooking temperature increased, the dielectric constant increased, while the loss factor and depth of penetration decreased.”