Dielectric properties of salmon ( Oncorhynchus keta) and sturgeon ( Acipenser transmontanus) caviar at radio frequency (RF) and microwave (MW) pasteurization frequencies

Abstract

Radio frequency (RF) and microwave (MW) heating provide an important advantage of more rapid heat penetration in pasteurization processes for heat labile high value foods, which to date, have only been pasteurized by conductive heating. The objectives of this work were to determine the dielectric constant, loss factor and power penetration depth for salmon (0.8% and 2.3% total salt) and sturgeon (0.20 and 3.3% salt) caviars at RF frequency of 27 MHz and MW frequency of 915 MHz (20–80 °C). The dielectric constant ( ε′) and dielectric loss factor ( ε″) for salmon and sturgeon caviar increased markedly with increasing temperature at 27 MHz but not at 915 MHz. Power penetration depth was higher at 27 MHz compared to 915 MHz, and in unsalted compared to salted roe. Power penetration depth tended to decrease as temperature increased.