Temperature- and Moisture-Dependent Dielectric Properties of Macadamia Nut Kernels

• Published in: Food and bioprocess technology Vol. 6; no. 8; pp. 2165 - 2176
• Main Authors: Wang, Yunyang, Zhang, Li, Gao, Mengxiang, Tang, Juming, Wang, Shaojin
• Format: Journal Article
• Language: English
• Published: Boston Springer US 01.08.2013; Springer Nature B.V
• Subjects: Agriculture; Air drying; Biotechnology; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Dielectric constant; Dielectric properties; Drying; Electrical properties; energy; Food Science; heat treatment; Kernels; Macadamia integrifolia; Macadamia nuts; Moisture content; Nuts; Original Paper; Penetration depth; product quality; Radio frequency; radio waves; seeds; Temperature; Temperature dependence; Water content; Open-ended coaxial probe; Macadamia nut kernels; Dielectric drying; Dielectric properties

Conventional hot air drying for macadamia nuts takes several weeks, generating great interest in developing advanced drying technologies. Radio frequency (RF) and microwave (MW) heating hold potential for providing fast and uniform drying with acceptable product quality. To clearly understand the in...