Biomedical Engineering and Bioengineering Commons^™

Temperature-Dependent Dielectric And Thermal Properties Of Whey Protein Gel And Mashed Potato, Jiajia Chen, Krishnamoorthy Pitchai, Sohan Birla, Ricardo Gonzalez, David Jones, Jeyamkondan Subbiah

Biological Systems Engineering: Papers and Publications

Temperature-dependent dielectric properties (dielectric constant and dielectric loss factor) and thermal properties (thermal conductivity and specific heat capacity) of whey protein gel and mashed potato were measured from -20°C to 100°C. A dielectric properties measurement system and a multipoint temperature calibration protocol were developed. The system consists of an impedance analyzer, a high-temperature coaxial cable, a high-temperature coaxial probe, a micro-climatic chamber and a metal sample holder. Calibrations at two temperatures (25°C and 85°C) were sufficient to accurately measure the dielectric properties of foods from frozen to hot temperatures. Both dielectric constant and dielectric loss factor rapidly increased from -20°C …