Effect of Microwave Vacuum Puffing Conditions on the Dielectric Properties of Berries

Effect of Microwave Vacuum Puffing Conditions on the Dielectric Properties of Berries | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Article Effect of Microwave Vacuum Puffing Conditions on the Dielectric Properties of Berries Haijun Liu, Wei Zhao, Shikang Li, Lan Zhang, Tingting Chen, Hui Wang, and 1 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-5868892/v1 This work is licensed under a CC BY 4.0 License Status: Published Journal Publication published 01 Jul, 2025 Read the published version in Scientific Reports → Version 1 posted 11 You are reading this latest preprint version Abstract The objective of this study was to study the effect of microwave vacuum puffing (MVP) conditions on dielectric properties of berries. A central composite response surface experiment, with four factors and five levels, was carried out to assess the effect of puffing conditions on the dielectric properties. The microwave volumetric heat, dielectric constant and dielectric loss factor were, accordingly, evaluated based on the dynamic dielectric property index model of berries. As a result, the initial moisture content had significant effects on the dielectric constant and dielectric loss factor of the berry crisps. Specifically, in the early stage of puffing, the dielectric constant decreases with increasing initial moisture content. However, in the later stage of puffing, the dielectric constant first decreases and then increases as the initial moisture content rises. Meanwhile, the dielectric loss factor increases consistently with increasing initial moisture content throughout the puffing process. The MVP conditions exert a complex effect on dielectric properties of berries. Based on these findings, a theoretical for the dynamic processing mode and equipment design for MVP of berries can be provided. Health sciences/Health care Physical sciences/Engineering Physical sciences/Physics microwave vacuum puffing conditions berry crisps dielectric properties equipment design Figures Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 Figure 6 Figure 7 Figure 8 Figure 9 Figure 10 Figure 11 Figure 12 Full Text Additional Declarations No competing interests reported. Supplementary Files table.docx Cite Share Download PDF Status: Published Journal Publication published 01 Jul, 2025 Read the published version in Scientific Reports → Version 1 posted Editorial decision: Accepted 06 Jun, 2025 Reviewers agreed at journal 29 May, 2025 Reviews received at journal 28 May, 2025 Reviewers agreed at journal 28 May, 2025 Reviews received at journal 28 May, 2025 Reviews received at journal 27 May, 2025 Reviewers agreed at journal 27 May, 2025 Reviewers agreed at journal 27 May, 2025 Reviewers invited by journal 27 May, 2025 Submission checks completed at journal 05 May, 2025 First submitted to journal 24 Apr, 2025 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-5868892","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Article","associatedPublications":[],"authors":[{"id":447557533,"identity":"c281d20c-9d48-4459-af7b-3b08d83297e5","order_by":0,"name":"Haijun Liu","email":"","orcid":"","institution":"Huzhou College","correspondingAuthor":false,"prefix":"","firstName":"Haijun","middleName":"","lastName":"Liu","suffix":""},{"id":447557539,"identity":"36b06fa4-d6d4-4d1b-b937-f061699dc843","order_by":1,"name":"Wei Zhao","email":"","orcid":"","institution":"Huzhou 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