Thermal and Dielectric Properties of Wolfberries as Affected by Moisture Content and Temperature Associated with Radio Frequency and Microwave Dehydrations.

Shunqin Bai, Li Liu, Haibo Yu, Xiangyu Guan, Rui Li, Lixia Hou, Bo Ling, Shaojin Wang

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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1citing papers in PubMed

–field-weighted citation impact

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3 · Its place in the literature

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1 citing paper in PubMed.

Drying kinetics and characteristics of Acori tatarinowii rhizoma under hot air thin-layer drying at different temperatures.Scientific reports · 2025
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5 · Who and what money

Authors and funding

8 authors.

Shunqin BaiCollege of Mechanical and Electronic Engineering, Northwest A&F University, Yangling District, Xianyang 712100, China.

Li LiuCollege of Mechanical and Electronic Engineering, Northwest A&F University, Yangling District, Xianyang 712100, China.

Haibo YuCollege of Mechanical and Electronic Engineering, Northwest A&F University, Yangling District, Xianyang 712100, China.

Xiangyu GuanCollege of Mechanical and Electronic Engineering, Northwest A&F University, Yangling District, Xianyang 712100, China.

Rui LiCollege of Mechanical and Electronic Engineering, Northwest A&F University, Yangling District, Xianyang 712100, China.

Lixia HouCollege of Mechanical and Electronic Engineering, Northwest A&F University, Yangling District, Xianyang 712100, China.ORCID 0000-0003-4975-3954

Bo LingCollege of Mechanical and Electronic Engineering, Northwest A&F University, Yangling District, Xianyang 712100, China.

Shaojin WangCollege of Mechanical and Electronic Engineering, Northwest A&F University, Yangling District, Xianyang 712100, China.

Funding

China Postdoctoral Science Foundation 2021M692656National Foreign Expert Project of Ministry of Science and Technology of China G2022172003L, DL2022172013LNational Natural Science Foundation of China 31772031

6 · The paper itself

Abstract

Knowledge of the thermal and dielectric properties of wolfberries is essential for understanding the heat transfer and the interaction between the electromagnetic field (10-3000 MHz) and the sample during radio frequency (RF) and microwave (MW) drying. The thermal and dielectric properties of wolfberries were determined as influenced by moisture content from 15.1% to 75.2%, w.b.) and temperature from 25 to 85 °C. The results showed that as the moisture content increased from 15.1% to 75.2% (w.b.), the true density of wolfberries decreased, but the specific heat capacity and thermal conductivity increased with increasing temperature and moisture content. The dielectric properties (DPs) of wolfberries decreased with increasing frequency from 10 to 3000 MHz. The dielectric constant increased with increasing temperature at lower a moisture content (below 45% w.b.) but decreased with increasing temperature at a high moisture content (above 60% w.b.). The cubic and quadratic polynomial models (

Indexed as

dielectric propertiespenetration depththermal propertiestrue densitywolfberries

Identifiers

PMID36496604

DOI10.3390/foods11233796

PMCPMC9738072

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LicenceCC BY

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.