Microwave Dielectric Properties of Fishmeal

AbstractThe microwave dielectric properties white fishmeal are investigated as functions of temperature and hydration. It is proposed that the observed loss factor (e′) is a result of thermal excitation of monolayer water molecules into multilayer states. This explanation, plus the presence of relaxation processes, rise to the observed temperature dependence. A rough estimate for the heat of sorption from multilayer to monolayer is obtained as 6.4 kJ /mol.