naa a22 4500 510726437 CHVBK 20180411082937.0 cr unu---uuuuu 180411e20130801xx s 000 0 eng 10.1007/s11947-012-0898-2 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0898-2 Temperature- and Moisture-Dependent Dielectric Properties of Macadamia Nut Kernels [Elektronische Daten] [Yunyang Wang, Li Zhang, Mengxiang Gao, Juming Tang, Shaojin Wang] 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 interaction between electromagnetic energy and macadamia nuts, information on dielectric properties of the kernels is needed for designing a practical and effective drying process. In this study, dielectric properties of the macadamia nut kernels were measured between 10 and 1,800MHz using an open-ended coaxial-line probe technique at temperatures between 25 and 100°C and moisture contents between 3% and 24% on a wet basis (w.b.). The results showed that both dielectric constant and loss factor of the kernels decreased sharply with increasing frequency over the RF range (10 to 300MHz), but gradually over the measured MW range (300-1,800MHz), which were largely enhanced by increasing moisture content and temperature. Penetration depth decreased with increasing frequency, moisture content, and temperature. Based on this study, uniform drying of macadamia nut kernels in thick layers could be effectively developed using RF energy. Springer Science+Business Media, LLC, 2012 Dielectric properties nationallicence Open-ended coaxial probe nationallicence Macadamia nut kernels nationallicence Dielectric drying nationallicence Wang Yunyang College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, China aut Zhang Li College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, China aut Gao Mengxiang College of Life Science, Yangtze University, 434025, Jingzhou, Hubei, China aut Tang Juming Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, 99164-6120, Pullman, WA, USA aut Wang Shaojin Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, 99164-6120, Pullman, WA, USA aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2165-2176 1935-5130 6:8<2165 2013 6 11947 https://doi.org/10.1007/s11947-012-0898-2 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0898-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Wang Yunyang College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, China aut NATIONALLICENCE 700 1- Zhang Li College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, China aut NATIONALLICENCE 700 1- Gao Mengxiang College of Life Science, Yangtze University, 434025, Jingzhou, Hubei, China aut NATIONALLICENCE 700 1- Tang Juming Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, 99164-6120, Pullman, WA, USA aut NATIONALLICENCE 700 1- Wang Shaojin Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, 99164-6120, Pullman, WA, USA aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2165-2176 1935-5130 6:8<2165 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer