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微波频率和温度对食用植物油介电特性的影

, PP. 124-129

Keywords: 食用植物油,介电特性,温度,频率,穿透深度

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Abstract:

采用同轴探头技术研究了20~90℃、200~4500MHz内菜籽油、大豆油、花生油、玉米油、调和油的介电特性,分析了介电参数值随频率和温度变化的原因。结果表明:同频率下,菜籽油具有最大的相对介电常数和最小的介质损耗因数,而玉米油则相反。在500~4000MHz间,介电参数与食用油中的饱和与不饱和脂肪酸含量间具有较好的线性相关性。相对介电常数随温度升高线性减小,但介质损耗因数则线性增大。菜籽油的介电参数受温度影响变化最明显,而玉米油最不明显。随着频率或温度的增加,电磁能在食用油中的穿透深度减小。

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