Effects of sucrose and glucose on the dielectric properties of minced Antarctic krill

The Antarctic krill and two sugars ( sucrose and glucose) were studied in this study, the open-ended coaxial probe technique was used to study the dielectric properties of sucrose and glucose powder at 25 ℃, and the effects of concentrations of sucrose and glucose ( 0% ⁵%) , temperature ( 20⁸0 ℃) and frequency ( 300 ³000 MHz) on dielectric properties of Antarctic krill, the temperature distribution of different sugar contents of minced Antarctic krill compound after microwave heating ( 250 W) 60 s and temperature history during microwave heating.The results showed that the dielectric constant and dielectric loss factor of sucrose and glucose powder were 1.70 ± 0.15 and 0.03 ± 0.11 at the frequency of 300 ³000 MHz. The dielectric constant of Antarctic krill decreased as temperature increased. When the frequency was lower than 2300 MHz, dielectric loss factor of Antarctic krill increased as temperature increased, and when the frequency was higher than 2300 MHz, it was contrary.At the same temperature and sugar content, the values of dielectric properties and penetration depth at 915 MHz were higher than 2450 MHz.At the same temperature, frequency and sugar content, the penetration depth of adding glucose to minced Antarctic krill were higher than adding sucrose to minced Antarctic krill. Sucrose addition had no significant influence on the dielectric properties of minced Antarctic krill compound ( p > 0.05) . With the content of glucose increasing, the dielectric constant of minced Antarctic krill compound increased, however, the dielectric loss factor decreased. With the temperatureincreasing, the dielectric loss factor of adding sugars to minced Antarctic krill increased at 915 MHz and decreased at2450 MHz. The temperature distribution of 5% sucrose and glucose content of minced Antarctic krill compound after microwave heating ( 250 W) 60 s and temperature history during microwave heating in contrast with minced Antarctic krill had decreased slightly.Within 40 s during microwave heating, the heating rate of adding 5% glucose to minced Antarctic krill was faster than 5% sucrose to minced Antarctic krill, however, within 40 ⁶0 s during microwave heating, the heating rate of 5%sucrose to minced Antarctic krill was faster.