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微波頻率和溫度對(duì)食用植物油介電特性的影
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of Frequency and Temperature on Microwave Dielectric Properties of Edible Vegetable
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    摘要:

    采用同軸探頭技術(shù)研究了20~90℃,、200~4500MHz內(nèi)菜籽油,、大豆油,、花生油,、玉米油,、調(diào)和油的介電特性,,分析了介電參數(shù)值隨頻率和溫度變化的原因,。結(jié)果表明:同頻率下,菜籽油具有最大的相對(duì)介電常數(shù)和最小的介質(zhì)損耗因數(shù),,而玉米油則相反,。在500~4000MHz間,介電參數(shù)與食用油中的飽和與不飽和脂肪酸含量間具有較好的線性相關(guān)性,。相對(duì)介電常數(shù)隨溫度升高線性減小,,但介質(zhì)損耗因數(shù)則線性增大。菜籽油的介電參數(shù)受溫度影響變化最明顯,,而玉米油最不明顯,。隨著頻率或溫度的增加,電磁能在食用油中的穿透深度減小,。

    Abstract:

    The dielectric properties of rap oil, soybean oil, peanut oil, corn oil and well-distributed oil were studied by the open-ended coaxial probe technology over the frequency range from 200 to 4500MHz and temperature from 20 to 90℃. The reasons why relative dielectric constant and dielectric loss factor changed with frequency and temperature were analyzed. The results indicate that the relative dielectric constant of rap oil was maximal and the dielectric loss factor of which was minimal among five oils at the same frequency. However, the corn oil had minimal relative dielectric constant and maximal dielectric loss factor. The good linear relationships between permittivity and saturated fatty acid and unsaturated fatty acid were found over the frequency from 500 to 4000MHz. The relative dielectric constant decreased linearly with increasing temperature, but the loss factor increased linearly. The permittivity of rap oil was affected obviously by the temperature, while the influence was very small to corn oil. The penetration depths of electromagnetic energy in edible oils decreased with the increase of frequency and temperature. This study was useful to understand the microwave dielectric properties of vegetable oils and to further study the effect of edible oil quality based on the dielectric property. 

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郭文川,呂俊峰,谷洪超.微波頻率和溫度對(duì)食用植物油介電特性的影[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2009,40(8):124-129. of Frequency and Temperature on Microwave Dielectric Properties of Edible Vegetable[J]. Transactions of the Chinese Society for Agricultural Machinery,2009,40(8):124-129.

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