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, vol.68, no.3, pp.904-909, 2003 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 68 Issue: 3
  • Publication Date: 2003
  • Doi Number: 10.1111/j.1365-2621.2003.tb08263.x
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.904-909
  • Keywords: ham, meat, muscle foods, dielectric properties, dielectric constant, loss factor, MOISTURE, PERMITTIVITIES, VEGETABLES, DEPENDENCE, FRUITS, FOODS, GHZ
  • Erciyes University Affiliated: Yes


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.