Measuring changes in radio-frequency dielectric properties of chicken meat during storage

Trabelsi, Samir

doi:10.1007/s11694-017-9681-4

Cited by 5 publications

(8 citation statements)

References 15 publications

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“…For the error analysis of equations (16) and (17), independent experiments are carried out again. Under the same conditions, a validation set containing 240 data points are used to analyze the prediction validity of the calibration equation.…”

Section: Multivariate Relationshipsmentioning

confidence: 99%

“…The experiments are also repeated at two different bulk densities for each sample. The predicted moisture content calculated by equations (16) and (17) versus the oven moisture content for rice and corn are shown in Figure 11. The standard errors of performance (SEP) are calculated, and the values are reported in Table 2.…”

Section: Multivariate Relationshipsmentioning

confidence: 99%

“…The SEP values based on the experimental measurement results contain the influence of all types of errors, so the SEP values are used to evaluate the reliability of the calibration equations. The equations (16) and (17) predict the moisture content with an SEP of 0.586% and 0.340% for rice and corn, respectively. The microwave measurement results agree well with those of standard oven methods.…”

Section: Multivariate Relationshipsmentioning

confidence: 99%

“…Figure 11. Predicted moisture content calculated by equations (16) and (17) versus the oven moisture content for rice and corn.…”

Section: Declaration Of Conflicting Interestsmentioning

confidence: 99%

“…15,16 For granular materials, dielectric properties depend on moisture content, bulk density, frequency, and temperature. 17–20 At constant frequency and temperature, moisture content can be determined using a density-independent function by measuring the attenuation and phase shift after microwave penetration of the tested sample. 21 The accuracy of the attenuation and phase shift measurements is the critical factor that affects the accuracy of moisture content measurements.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Free space traveling–standing wave attenuation method for microwave sensing of grain moisture content

Chen

et al. 2020

Measurement and Control

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Moisture content is an important index to assess the grain quality and food processing conditions. A measurement system based on the traveling–standing microwave attenuation method is designed for a fast and nondestructive grain moisture content determination. The proposed system consists of a microwave cavity oscillator, microwave transmitting and receiving horn antennas, microwave detector, slide rail, sample container, weight sensor, temperature sensor, and controller. The traveling–standing wave caused by free space microwave multiple reflection is discussed. The moisture content calibration functions eliminated the interference of bulk density and temperature are proposed based on the attenuation of the maximum field strength of the transmission traveling–standing wave. The moisture content of rice, which ranges from 10.75% to 27.62%, is obtained with a standard error of prediction (SEP) of 0.586% and a coefficient of determination ( R2) of 0.988, whereas the moisture content of corn, which ranges from 7.72% to 24.46%, is obtained with a SEP of 0.340% and R2 of 0.991. The main results might provide technical support for the development of accurate and intelligent grain quality detection equipment.

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Section: Multivariate Relationshipsmentioning

confidence: 99%

Section: Multivariate Relationshipsmentioning

confidence: 99%

Section: Multivariate Relationshipsmentioning

confidence: 99%

“…Figure 11. Predicted moisture content calculated by equations (16) and (17) versus the oven moisture content for rice and corn.…”

Section: Declaration Of Conflicting Interestsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Free space traveling–standing wave attenuation method for microwave sensing of grain moisture content

Chen

et al. 2020

Measurement and Control

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Quality Variation of Chicken Breast Meat during Refrigeration Storage Sensed with Dielectric Relaxation Characteristics

Liu

Peng

et al. 2022

ACS Food Sci. Technol.

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To explore whether dielectric relaxation characteristics can be used for quality assessment of meats, chicken breast meat stored at 4 °C was monitored via dielectric spectroscopy in the frequency range of 1 MHz to 3 GHz. Three main relaxations were identified, and their relaxation characteristics were determined. It is suggested that the low-frequency relaxation is attributed to interfacial polarization, and the middle- and high-frequency ones arise, respectively, from dynamics of protein headgroups and tightly bound water molecules. A storage process in terms of the variation of the relaxation characteristics with storage time was found, including an aging process and a spoilage process, with a transition moment consistent with sensory evaluation. The variations of dielectric properties at selected frequencies were also presented and discussed. The results suggest that relaxation characteristics could be superior over fixed-frequency dielectric properties in quality evaluation of meats.

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Evaluation of Pilot-Scale Radio Frequency Heating Uniformity for Beef Sausage Pasteurization Process

Wang

Li-song

et al. 2022

Foods

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Radio frequency (RF) heating has the advantages of a much faster heating rate as well as the great potential for sterilization of food compared to traditional thermal sterilization. A new kettle was designed for sterilization experiments applying RF energy (27.12 MHz, 6 kW). In this research, beef sausages were pasteurized by RF heating alone, the dielectric properties (DPs) of which were determined, and heating uniformity and heating rate were evaluated under different conditions. The results indicate that the DPs of samples were significantly influenced (p < 0.01) by the temperature and frequency. The electrode gap, sample height and NaCl content had significant effects (p < 0.01) on the heating uniformity when using RF energy alone. The best heating uniformity was obtained under an electrode gap of 180 mm, a sample height of 80 mm and NaCl content of 3%. The cold points and hot spots were located at the edge of the upper section and geometric center of the sample, respectively. This study reveals the great potential in solid food for pasteurization using RF energy alone. Future studies should focus on sterilization applying RF energy and SW simultaneously using the newly designed kettle.

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Measuring changes in radio-frequency dielectric properties of chicken meat during storage

Cited by 5 publications

References 15 publications

Free space traveling–standing wave attenuation method for microwave sensing of grain moisture content

Free space traveling–standing wave attenuation method for microwave sensing of grain moisture content

Quality Variation of Chicken Breast Meat during Refrigeration Storage Sensed with Dielectric Relaxation Characteristics

Evaluation of Pilot-Scale Radio Frequency Heating Uniformity for Beef Sausage Pasteurization Process

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