THE DIELECTRIC PROPERTIES OF MEATS AS A FUNCTION OF TEMPERATURE AND COMPOSITION

Sipahioglu O., Barringer S. A., Bircan C.

JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY, vol.38, no.3, pp.161-169, 2003 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 38 Issue: 3
  • Publication Date: 2003
  • Doi Number: 10.1080/08327823.2003.11688496
  • Journal Name: JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.161-169
  • Keywords: meat, muscle foods, beef, fish, chicken, dielectric properties, dielectric constant, loss factor
  • Erciyes University Affiliated: No

Abstract

The dielectric properties glcod, 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 decreasedfor 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.