Modeling the dielectric properties of ham as a function of temperature and composition

Sipahioglu O., Barringer S., Taub I., Prakash A.

JOURNAL OF FOOD SCIENCE, cilt.68, sa.3, ss.904-909, 2003 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 68 Sayı: 3
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1111/j.1365-2621.2003.tb08263.x
  • Dergi Adı: JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.904-909
  • Anahtar Kelimeler: ham, meat, muscle foods, dielectric properties, dielectric constant, loss factor, MOISTURE, PERMITTIVITIES, VEGETABLES, DEPENDENCE, FRUITS, FOODS, GHZ
  • Erciyes Üniversitesi Adresli: Hayır

Özet

The dielectric properties of 19 different ham samples with different moisture (38.2% to 68.9%) and ash contents (1.78% to 6.80%) were measured at -35 to 70 degreesC at 2450MHz. Equations were developed as a function of temperature, moisture, and ash, and compared to literature equations. The dielectric constant decreased with ash content and increased with moisture content. It increased instead of decreasing with temperature. The dielectric loss factor increased with moisture content for-moisture contents lower than 60.7%, then decreased for higher moisture contents. Ash content and temperature increased dielectric loss factor. Frozen samples had low dielectric activity that was increased by ash content above -20 to -10 degreesC.