The dielectric properties of meats as a function of temperature and composition.
The dielectric properties of cod, perch, salmon, chicken breast, chicken thigh and beef were measured at 15 to 65 degrees C at 2450 MHz. The samples covered a moisture range of 68.9-81.2% and ash range of 0.96-1.20%. Equations were developed as a function of temperature, moisture, and ash, and compared to literature equations. The dielectric constant decreased with temperature and increased with moisture content. It was not affected by ash content. The dielectric loss factor increased with moisture content for moisture contents lower than 74.9%, then decreased for higher moisture contents. The dielectric-loss factor was quadratically related to temperature, decreasing to 30.2 degrees C then increasing. The dielectric loss factor increased with ash content. The effect of moisture content and temperature on the dielectric loss factor in the literature is reviewed to explain these results.
Sipahioglu
O
O
Department of Food Sciences, United Arab Emirates University, Al Ain, UAE.
Barringer
S A
SA
Bircan
C
C
D000818:Animals; D002417:Cattle; D002645:Chickens; D025802:Electric Capacitance; D017097:Electric Impedance; D005399:Fishes; D005504:Food Analysis / Q000379:methods*; D006358:Hot Temperature; D008460:Meat / Q000032:analysis* / Q000528:radiation effects; D008872:Microwaves; D008903:Minerals / Q000032:analysis; D008954:Models, Biological; D018482:Muscle, Skeletal / Q000737:chemistry* / Q000502:physiology / Q000528:radiation effects; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D013045:Species Specificity; D013696:Temperature; D014867:Water / Q000032:analysis*
D008903:Minerals; D014867:Water