MEASUREMENT AND PREDICTION OF DIELECTRIC-PROPERTIES OF BISCUIT DOUGH AT 27 MHZ

Dielectric properties of baked dough samples of various moisture conte nts, temperatures and densities were measured at 27 MHz with a paralle l plate capacitor connected to an Impedance Analyzer (HP 4194A). As a basis for the dielectric prediction model, statistical equations were developed from measurements of the solid density and the solid dielect ric properties of flour-water mixtures at various moistures between 2% and 100% moisture. A square root dielectric mixture equation was sele cted and combined with the regression equations to give modified predi ction equations for the dielectric properties of baked dough as functi ons of moisture content and bulk density at room temperature. These pr ediction models were further developed by introducing temperature corr ection terms. These developed models successfully predicted the dielec tric properties of baked dough at different moisture content, density and high temperature.