Characterization and Modeling of Dielectric Properties of Turkey Meat

Sipahioglu, O.; Barringer, Sheryl A.; Taub, Irwin A.; Yang, Aihong

doi:10.1111/j.1365-2621.2003.tb05705.x

Cited by 31 publications

(8 citation statements)

References 17 publications

(14 reference statements)

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“…Trends for 100% back fat seemed also to be driven by the phase transitions, and the low absolute values for the dielectric constant arose from the low content in moisture and ash. The general trends for the evolution of the dielectric constant in patties containing lean meat and lean meat and fat mixtures agree with those found by Bircan and Barringer (2002) for entire muscles, Tong and Lenzt (1993) for bentonite pastes, Sipahiouglu and others (2003b) for brined turkey meat, Gunasekaran and others (2005) for ground beef, and Brunton and others (2005) for raw beef biceps femoris . This trend most likely means a growing penetration depth during heating (Van Remmen and others 1996).…”

Section: Resultssupporting

confidence: 83%

Microwave Heating of Cooked Pork Patties as a Function of Fat Content

Picouet¹,

Fernández²,

Serra³

et al. 2007

Journal of Food Science

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In this study, the parameters heating rate, dielectric factors, and specific heat capacity, which determine the heating profiles and the dissipation of energy during microwave heating, were obtained for precooked pork patties. The pork patties studied were lean meat, pure back fat, and several lean meat/back fat mixtures. Microwave heating at 798 W power was not sufficient to accelerate the heating rates in 100% lean meat compared to 415 W. However, samples were able to heat up faster and dissipate more energy at 798 W power as fat content increased and moisture content decreased. The recorded differences in the specific heat capacity of the studied materials as a function of temperature seemed not to be the key factor to explain the observed temperature rises. Temperature rise seemed to have more to do with the interactions of fat with the electromagnetic field, and with viscosity changes during phase transitions. Trends found for the dielectric properties over microwave heating of meat products agree with data from other authors, but the influence of parameters related to the sample composition and structure should be taken into account. The dissipation factors (epsilon''/epsilon') provided a good approximation to the capacity of the samples containing lean meat and the lean meat/fat mixtures to transform the electromagnetic energy into heat. Neither the dielectric constant nor the loss or dissipation factors were able to clarify the high amount of energy transformed into heat in 100% back fat. Penetration depth and reflected power indicated that back fat allowed microwave energy to be repeatedly redirected to the material.

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Section: Resultssupporting

confidence: 83%

Microwave Heating of Cooked Pork Patties as a Function of Fat Content

Picouet¹,

Fernández²,

Serra³

et al. 2007

Journal of Food Science

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“…In the past decades, the dielectric properties of various materials, such as fruits and vegetables, meats, starches, and other foods (Nelson et al, 1994;Sipahioglu, et al, 2003;Wang et al, 2003;Liu et al, 2009), have been investigated. The major factors that influence the dielectric properties of materials, such as frequency, temperature, moisture content and salt content, have been studied and reported (Berbert et al, 2001;Feng et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Dielectric Properties of Fish Flesh at Microwave Frequency

Liu

Fukuoka

Sakai

2012

FSTR

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We investigated the dielectric properties of fish flesh samples, which are the most important parameter in microwave heating. Both raw and preheated samples were investigated since the microwave is used not only for heating, but also for reheating. The dielectric properties of three kinds of fish commonly consumed in Japan were measured from 10℃ to 90℃, at 10℃ intervals. The influences of frequency, temperature, moisture content, lipid content, protein denaturation, and heat treatment on dielectric properties were examined. With increasing temperature, the dielectric constant of the raw samples decreased more sharply than that of the preheated samples, which was due to moisture loss during heating caused by protein denaturation. To investigate the influence of protein denaturation, Lichtenecker's formula was applied to estimate the dielectric properties of solid fish flesh. Results showed that the dielectric properties of fish flesh related to temperature were predictable by regression equations. Moisture content was the most important factor influencing the dielectric properties of the fish flesh samples during heating (reheating), while no significant effect was found to be directly caused by changes in the protein structure of fish flesh after denaturation.Keywords: microwave heating, dielectric properties, dielectric constant, dielectric loss factor, protein denaturation, lichtenecker's formula *To whom correspondence should be addressed. E-mail: sakai@kaiyodai.ac.jp IntroductionWith the development of heating technologies for food processing, microwave (MW) heating has increasingly been employed for both cooking and reheating due to its great speed and convenience (Mara et al., 2008). MW heating is described by Maxwell's equations, and the dielectric properties are the most important physical properties associated with MW heating from an engineering viewpoint (Icier and Baysal, 2004;Sosa-Morales et al., 2010). Dielectric properties determine the interaction of electromagnetic energy with the materials (Tanaka et al., 2008), and provide a better understanding on the behavior of MW heating (Mudgett, 1994;Ahmed et al., 2007b) in a selected frequency range. The dielectric constant (εʹ) and dielectric loss factor (εʺ) determine the heat generation and change in response to the ingredients and temperature of the food when heated by MW . εʹ and εʺ represent the real and imaginary units, respectively. Complex relative dielectric properties are de-

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“…It was found that it is important to maintain good interfacial contact between the sample and the probe during phase change. In earlier studies [8][9][12][13], a cylindrical jacketed cell was used to maintain the temperature of the sample by circulating a fluid from a temperature-controlled fluid bath. As the other end of the probe was exposed to room temperature, the sample temperature at the contact point with the probe may not be exactly the same as the fluid temperature.…”

Section: Evaluation Calibration At 25 °Cmentioning

confidence: 99%

“…For food products, which are generally liquid or semi-solid materials, open-ended coaxial line probes have been used for broadband permittivity measurement. Many food materials including shrimp [5], macaroni and cheese [6], whey protein gel [7][8], ground whole-wheat flour [7], apple juice [7], turkey meat [9], vegetables [10], chicken breast [11], eggs [12], and gellan gel [13] have been measured using the coaxial line method as a function of temperature.…”

Section: Introductionmentioning

confidence: 99%

Development of a multi-temperature calibration method for measuring dielectric properties of food

Chen

Pitchai

Birla

et al. 2015

IEEE Trans. Dielect. Electr. Insul.

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In the most commonly used, open-ended coaxial probe method, dielectric properties of food products are measured after calibrating the instrument at 25 °C using air (open circuit), short (short circuit) and deionized water. Measurement accuracy may be compromised when dielectric properties are measured at temperatures other than 25 °C. The main objective of this study was to systematically perform calibration at multiple temperatures, quantify measurement errors and develop a method for multitemperature calibration to measure dielectric properties of materials over a wide temperature range. The dielectric properties of deionized water were measured from 1 to 90 °C after calibrating the dielectric measurement system using air, short and deionized water at six different temperatures (1, 25, 40, 55, 70, and 85 °C). The temperature-dependent dielectric properties of water calibrated at six temperatures were then compared with the reported values at two typical microwave frequencies of 915 and 2450 MHz. The results showed that the 25 °C calibration is valid for dielectric constant measurement, but not valid for dielectric loss factor measurement at temperatures far from the calibration temperature. Multitemperature calibration is helpful for reducing errors and improving the accuracy of the temperature-dependent dielectric properties measurement, especially for low-loss materials. Calibrations at two temperatures (25 and 85 °C) within the range studied were found to be suitable for the temperature-dependent dielectric properties measurement. The dielectric properties of lasagna components (ricotta cheese, pasta, and meat sauce) were measured using this multitemperature calibration method.

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Characterization and Modeling of Dielectric Properties of Turkey Meat

Cited by 31 publications

References 17 publications

Microwave Heating of Cooked Pork Patties as a Function of Fat Content

Microwave Heating of Cooked Pork Patties as a Function of Fat Content

Dielectric Properties of Fish Flesh at Microwave Frequency

Development of a multi-temperature calibration method for measuring dielectric properties of food

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