Influencing Factors of Conductivity and Dielectric Loss Factor in Apple Juice
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Abstract:
The relationship between electrical conductivity and factors such as soluble solids content, temperature, viscosity and NaCl concentration was studied. Dielectric loss factors interrelated to ionic conductivity of apple juice under different frequencies was calculated according to the equation of electrical conductivity and dielectric loss factors. The results showed that electrical conductivity appeared paracurve trend which increased first and then decreased with the increase of soluble solids content of the apple juice; it was increased linearly with temperature and remarkably increased with adding little of NaCl; viscosity had little effect on electrical conductivity. Using statistical package social sciences (SPSS) data analysis software, non-linear regression equation of temperature-concentration dependent electrical conductivity for apple juice was obtained, which was σ=-28.69C2+17.292C+0.02T+0.135 with R2 of 0.974, showing quite high fitting degree. The results provide basic data for the application of ohmic and radio frequency heating in industrial manufacturing of apple juice.
