CAJ | 학술논문

以蓝莓浆果为试验材料，通过对微波波段下蓝莓浆果介电特性参数检测的试验研究，分析蓝莓浆果的介电常数以及介电损耗与微波吸收功率密度的关系。试验结果表明：介电损耗和微波吸收功率密度的关系曲线有一临界值，当微波吸收功率密度高于临界值时，物料表面和内部的微波加热效果差距越大。因此，在提高微波功率的同时，使微波吸收功率密度低于临界值，保证食品内外口感一致。
이람매장과위시험재료，통과대미파파단하람매장과개전특성삼수검측적시험연구，분석람매장과적개전상수이급개전손모여미파흡수공솔밀도적관계。시험결과표명：개전손모화미파흡수공솔밀도적관계곡선유일림계치，당미파흡수공솔밀도고우림계치시，물료표면화내부적미파가열효과차거월대。인차，재제고미파공솔적동시，사미파흡수공솔밀도저우림계치，보증식품내외구감일치。
This paper used blueberry fruit as the experimental material .Experimental study of dielectric parameter detec-tion of the blueberry fruit under the microwave-band has been done to analyze the relationship of the dielectric constant , dielectric loss and microwave absorption power density of blueberry fruit .The experimental results showed that there is a critical value between dielectric loss and microwave absorption power density .When the microwave absorption power den-sity is higher than the critical value ,the gap of the microwave heating effect is growing between the material surface and inside.So during the time that the microwave power is improved ,it is better to make the microwave absorption power den-sity lower than the critical value to make the food taste the same inside and outside .