Moisture content plays an important role in aspects of the food processing such as energy transfer, food yield, and quality. This study investigated the effects of the moisture content of surimi on its electromagnetic characteristics. At moisture contents between 78% and 80%, both the dielectric constant and the dielectric loss increased, but gradually decreased with the increase of frequency. The strongest microwave absorption appeared at a thickness of 8 mm at 2.45 GHz. A moisture content of 0.45% was supplied to surimi using steam as an auxiliary heating method. The gel strength was obviously improved by a combination of microwave treatment (35 kW) and steam heating, and scanning electron microscopy showed that the network structure was also denser. In addition, the new heating mode with medium microwave power received the highest score on the comprehensive sensory evaluation after frying. The combination of microwave and steam preparation can save 11.68% ± 1.8% of the energy used in the conventional heating method, even when taking into account the combustion of methane produced during the wastewater treatment process.

水分含量在食品加工过程中起着重要作用，例如能量转移，食品产量和质量。这项研究调查了鱼糜的水分含量对其电磁特性的影响。水分含量在78％到80％之间时，介电常数和介电损耗均增加，但随着频率的增加而逐渐降低。在2.45 GHz处，最强的微波吸收出现在8 mm的厚度处。使用蒸汽作为辅助加热方法向鱼糜提供0.45％的水分含量。通过微波处理（35 kW）和蒸汽加热的组合，凝胶强度明显提高，并且扫描电子显微镜显示网络结构也更致密。此外，油炸后，具有中等微波功率的新加热模式在综合感官评估中获得了最高分。微波和蒸汽制备相结合，即使考虑到废水处理过程中产生的甲烷燃烧，也可以节省传统加热方法所用能量的11.68％±1.8％。