Dielectric Properties of Sardine-Starch Paste at Low Moisture Content 2. Effect of Starch Contents and Temperatures

정어리 마쇄육의 저수분에서의 유전적 특성 2. 전분함량과 온도에 따른 유전특성

  • LEE Byeong-Ho (Department of Food Technology, Dong Eui Technical Junior College of Pusan) ;
  • KIM Chang-Yang (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • LEE Kang-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
  • 이병호 (동의공업전문대학 식품공업과) ;
  • 김장양 (부산수산대학 식품공학과) ;
  • 이강호 (부산수산대학 식품공학과)
  • Published : 1983.07.01

Abstract

In previous paper (Lee and Kim, 1983) the effect of moisture level and frequency on dielectric properties of sardine starch paste was mentioned. The effect of temperature and starch content of the paste upon dielectric permittivity and activation energy was discussed in this report. Addition of starch affected on dielectric property. Increases of starch in the mixtures resulted in higher complex permittivity and lower critical moisture content (hc) as shown in the mixtures with $20\%$ and $50\%$ starch which were ${\varepsilon}^{\ast}=2.97+j0.36,\;hc=8.0\%;\;{\varepsilon}^{\ast}=3.54+j0.44,\;hc=7.8\%$, respectively while being ${\varepsilon}^{\ast}=2.73+j0.29,\;hc=8.4\%$ for the plain ground sardine meat. When temperature was raised the complex permittivity tended to increase at above the critical moisture content in all cases. The activation energies for plain ground meat and $30\%$ starch added mixture at below the critical moisture of $8.4\%$ were 15.44 kcal/mol and 13.86 kcal/mol while those at the moisture of $12.2\%$ were 10.27 kcal/mol and 9.31 kcal/mol, respectively.

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