Dielectric properties of surimi at 915 MHz and 2450 MHz as affected by temperature, salt and starch

Abstract

: Dielectric properties of surimi paste at 2450 MHz and 915 MHz were measured from 20°C to 80°C by the open-ended coaxial probe method. The dielectric constant and loss factor varied with temperature and salt content. With increasing salt content, the loss factor increased, while the dielectric constant decreased. The penetration depths of salted surimi were larger than those of unsalted surimi. Therefore, during microwave heating, the addition of salt may cause the surface heating phenomenon. Potato starch and corn starch were added to salted surimi; the type and content of starch added had no effect on the dielectric properties of salted surimi.