Dielectric properties of pulque at different temperatures from 0.1 to 25 GHz. Issue 4 (2nd October 2019)

• Record Type: Journal Article
• Authors: Kataria, Tejinder Kaur; Sosa-Morales, Maria Elena; Olvera-Cervantes, Jose Luis; Rojas-Laguna, Roberto; Corona-Chavez, Alonso
• Is Part Of: Journal of microwave power and electromagnetic energy. Volume 53:Issue 4(2019)
• Page Start: 215
• Page End: 224
• Publication Date: 2019-10-02
• Subjects: Dielectric properties -- food characterization -- microwave pasteurization; Microwave heating -- Periodicals; Microwaves -- Periodicals; Electromagnetic waves -- Periodicals; Electromagnetics; Microwaves; Radiation; Micro-ondes -- Périodiques; Ondes électromagnétiques -- Périodiques; Electromagnetic waves; Microwave heating; Microwaves; Electronic journals; Periodicals; Periodicals; 537.05
• DOI: 10.1080/08327823.2019.1677432
• Languages: English
• ISSNs: 0832-7823

Abstract

Abstract: For industrialized processes, microwave techniques for quality control and pasteurization methods may be required. For this reason the precise knowledge of the dielectric characteristics of foods are of prime importance. In this paper, we present the dielectric properties of pulque, a Mexican traditional drink. Three different pulque flavors (natural, strawberry and coconut/pineapple) are reported from 100 MHz to 25 GHz using an open-ended-coaxial probe and a vector network analyzer. This characterization was carried out for temperatures ranging from 20 to 70° C in steps of 10° C.