DOI: 10.12187/2025.03.006
The variation of dielectric properties of Macrobrachium rosenbergii meat
CHENG Xiaoning
ZHANG Zhuo
ZHAO Ya
SHI Qilong
GAO Ruichang
JU Xiangdong
Abstract：The variations in dielectric properties of Macrobrachium rosenbergii meat(moisture content 20％～80％)were investigated across different frequencies(0～3000 MHz)and heating temperatures(25～65 ℃).Additionally,the effects of varying mass fractions of osmotic agent solutes(NaCl,sucrose,trehalose,and maltodextrin)on the dielectric properties of M.rosenbergii meat were examined.The results indicated that within the moisture content range of 20％～80％,both the dielectric constant and dielectric loss factor of M.rosenbergii meat increased with rising moisture content.The dielectric loss factor of M.rosenbergii meat increased with rising temperature within the range of 45～65 ℃.Within the frequency range of 0～3000 MHz,both the dielectric constant and dielectric loss factor of M.rosenbergii meat decreased as the frequency increased.When the mass fractions of NaCl,sucrose,trehalose,and maltodextrin were 5％,10％,15％,and 20％,respectively,the dielectric constant of M.rosenbergii meat reached its maximum value.Additionally,the penetration depth of M.rosenbergii meat decreased with rising temperature,elevated moisture content levels,and increasing frequency.Therefore,heating temperature,moisture content,frequency,and osmotic agent solutes were all identified as significant factors influencing the dielectric properties of M.rosenbergii meat.
Keywords：Macrobrachium rosenbergii meatdielectric propertymoisture contentheating temperaturefrequencyosmotic agent solute
Publication Date：2025-06-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：10( 46-55 )