Measurement of Change in Moisture Content during Drying Process Using the Dielectric Property of Foods

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概要

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• A continuous and non-destructive method for measuring the moisture content of foods during the drying process is proposed. Changes in the dielectric property (capacitance), weight and temperature of samples of agar gel, vegetables and meats during the air-drying process were measured automatically. The results showed significant correlation between the capacitance of each sample and moisture content. This technique will enable us to control drying conditions automatically without sampling the material during the drying process.

• 社団法人　日本食品科学工学会の論文
• 2002-08-01

著者

• Suzuki Kanichi

  Faculty Of Applied Biological Science Hiroshima University

• Hagura Yoshio

  Faculty Of Applied Biological Science Hiroshima University

• TOHI Sadao

  Amano Jitsugyo CO., LTD.

• Tohi Sadao

  Amano Jitsugyo Co. Ltd.

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• Estimation of Cryo-cutting Conditions for Frozen Surimi Gel Using DSC
• Measurement of Change in Moisture Content during Drying Process Using the Dielectric Property of Foods

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