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当前位置: 首页 > 文章 > 全脂乳粉和脱脂乳粉在1kHz～10MHz下的介电特征研究 食品工业科技 2012,33 (8) 152-155
Position: Home > Articles > Dielectric properties of whole milk powder and skimmed milk powder from 1kHz to 10MHz Science and Technology of Food Industry 2012,33 (8) 152-155

全脂乳粉和脱脂乳粉在1kHz～10MHz下的介电特征研究

作  者：
金亚美;王宁;孟彤;崔文华;郭光辉;杨哪;金征宇;徐学明
单  位：
江南大学食品科学与技术国家重点实验室;江南大学食品科学与技术国家重点实验室,江南大学食品学院
关键词：
全脂乳粉;脱脂乳粉;介电特性
摘  要：
分别研究了各4种不同品种的全脂乳粉和脱脂乳粉在1kHz～10MHz波段的介电特性。结果发现:随着频率的增加,全脂乳粉和脱脂乳粉的ξ'和ξ″值呈单调递减趋势;全脂乳粉的ξ'和ξ″值都高于脱脂乳粉,相同类型乳粉各品种间的ξ'和ξ″差异不大;全脂乳粉的ξ″值在103～105Hz频率段减小趋势明显,且ξ″值的对数与频率的对数成线性反比关系,而脱脂乳粉无此规律;全脂乳粉和脱脂乳粉的穿透深度Dp随频率的提高而减小,两类乳粉的介电特性差异可能与它们各自的脂肪和乳糖含量有关。
译  名：
Dielectric properties of whole milk powder and skimmed milk powder from 1kHz to 10MHz
作  者：
JIN Ya-mei,WANG Ning,MENG Tong,CUI Wen-hua,GUO Guang-hui,YANG Na,JIN Zheng-yu,XU Xue-ming*(State Key Laboratory of Food Science & Technology,School of Food Science & Technology,Jiangnan University,Wuxi 214122,China)
关键词：
whole milk powder;skimmed milk powder;dielectric properties
摘  要：
The dielectric constant and loss factor of powder of four whole milk and skimmed milk over the frequency range from 1kHz to 10MHz were measured at room temperature.The results indicated that the dielectric constant,loss factor and depth of penetration of powder of whole milk and skimmed milk decreased monotonically as frequency increased,and there were no obvious difference between the cultivars of powder on whole milk and skimmed milk.The dielectric constant and loss factor of whole milk powder were higher than those of skimmed milk.The whole milk powder exhibited significant drop in loss factor and inverse proportion linear relationships were evident between the log of frequency and loss factor below 105Hz,but this was not found in the skimmed milk powder.The contents of fat and lactose were related with dielectric properties.

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