Dielectric properties of selected seafood and their products Book Chapter

Nguyen, TL, Ahmad, I, Jayanath, YN. (2020). Dielectric properties of selected seafood and their products . 2867-2880. 10.1002/9781119143802.ch127

cited authors

  • Nguyen, TL; Ahmad, I; Jayanath, YN



  • Microwave (MW) heating generally regarded as one of the "clean" energy processes. In order to apply MW heating, the dielectric properties, mainly dielectric constant and dielectric loss factor, need to be measured, as both heavily depend upon food composition. Keeping in view the high commercial value of seafoods and increased demand of protein from marine products, MW heating is one of the most suitable non-conventional processing methods. As the commonest dielectric heating method, this chapter discusses some of its applications in the food industry to unfold further potentials to use the dielectric heating methods in the seafood industry. Antarctic krill (Euphausia superba) is among the most significant animal protein sources comprising all the essential amino acids. MW heating offers alternate clean processing options to produce krill oil, astaxanthin, and other biopolymers such as chitosan.

publication date

  • August 28, 2020

Digital Object Identifier (DOI)

International Standard Book Number (ISBN) 13

start page

  • 2867

end page

  • 2880