Microwave Heating-Dependent Properties of Tilapia (Oreochromis niloticus) and Catfish (Clarias gariepirus)
Burubai W* and Amber B
Department of Agricultural & Environmental Engineering, Faculty of Engineering, Niger Delta University, P.M.B. 071, Wilberforce Island, Yenagoa, Bayelsa State, Nigeria
- *Corresponding Author:
- Burubai W
Department of Agricultural & Environmental Engineering
Faculty of Engineering, Niger Delta University
P.M.B. 071, Wilberforce Island, Yenagoa, Bayelsa State, Nigeria
E-mail: [email protected]
Received Date: February 24, 2014; Accepted Date: March 24, 2014; Published Date: April 03, 2014
Citation: Burubai W, Amber B (2014) Microwave Heating-Dependent Properties of Tilapia (Oreochromis niloticus) and Catfish (Clarias gariepirus). J Food Process Technol 5:315. doi:10.4172/2157-7110.1000315
Copyright: © 2014 Burubai W, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Some microwave heating-dependent properties of Tilapia and Catfish, as a function of moisture content and frequency, were studied, using the capacitance technique. Results show that electrical resistance, dielectric constant (ε1) and dielectric loss factor (ε11) were all influenced by moisture and frequency changes. For Tilapia, dielectric constant and dielectric loss factors increased from 2.19 to 10.97 and 0.10 to 23.42 for respective moisture levels of 6.2% to 16.5% db. Similarly, for catfish, dielectric constant and loss factors changed from 1.35 to 54.15 and 75.28 to 168.38 for corresponding increase in moisture levels of 6.2% to 16.5% db.