(BixBa1−x)(Znx/2Ti1−x/2)O3 [xBi(Zn1/2Ti1/2)O3-(1 − x)BaTiO3, x ⩽ 0.30] solid solution ceramics with a pure perovskite structure were synthesized by a conventional solid-state reaction method. A change in symmetry from tetragonal to cubic was observed as the mole fraction of Bi(Zn1/2Ti1/2)O3 increased. All compositions show a dielectric anomaly over the temperature range 30–120 °C. In the tetragonal phase region, the temperature Tm of the maximum dielectric constant decreases with increasing Bi(Zn1/2Ti1/2)O3 content. In the cubic phase area, the compositions show general dielectric relaxation of linear dielectrics, and Tm increases with increasing Bi(Zn1/2Ti1/2)O3 content. The phase transition, dielectric and ferroelectric properties of (BixBa1−x)(Znx/2Ti1−x/2)O3 ceramics are sensitive to nano-regional chemistries.

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Lethality within food particles undergoing ohmic heating was investigated using microbiological and chemical marker measurements. Meatballs containing spores of B. stearothermophilus and precursors of chemical markers were thermally processed in a starch solution with 30–40% solids content using a 5 kilowatt (kW) ohmic system. Different temperatures, flow rates, holding tube lengths, and fluid electrical conductivities were used. Lethalities observed under various processing conditions were consistent with predictions. Higher lethality was observed, microbiologically and chemically, at the center of the meatballs rather than near the surface. A good correlation between the marker yield and the bacterial survivor population was obtained under various processing conditions. The results indicate that the chemical markers may be used to evaluate the distribution of lethality among different particles and the contribu‐

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The dielectric properties of turkey meat at water activities of 0.84 to 0.98 were measured at 2450 and 915MHz. Equations were developed as a function of temperature, moisture, water activity, and ash, and compared to literature equations. Unexpected results were: as the water activity decreased or ash increased, the dielectric constant increased with temperature, and dielectric loss factor of reduced moisture samples was determined by moisture not ash. It is theorized that the effect of temperature on dielectric constant is a function of the ratio of bound to free water. Glycerol did not affect the dielectric properties, while lactic acid decreases them by promoting water loss during protein denaturation.