The Dielectric Properties of Meats as a Function of Temperature and Composition

Abstract

The dielectric properties of cod, 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 decreased for 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.

Dielectric properties of green coconut water relevant to microwave processing: Effect of temperature and field frequency

“…Relative permittivity diminished almost linearly as temperature increased from 0 to 90°C for all samples. These results are in agreement with those reported for meat products (Sipahioglu et al, 2003), grapes with high moisture (80% and 60%) (Tulasidas et al, 1995), fruit juices (Zhu et al, 2012) tomatoes (Peng et al, 2013) and whey protein gels and liquid whey mixtures (Wang et al, 2003) because water is the main constituent of these food products. Fig.…”

Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review

“…Various factors influence the dielectric properties of food materials such as frequency of the applied alternating electric field, moisture content, bulk density, temperature (Icier and Baysal 2004b;Nelson 1965;Ryynanen 1995;Venkatesh and Raghavan 2004) ionic nature, concentration (density), structure and constituents of food materials (Engelder and Buffler 1991;Feng et al 2002;Guan et al 2004;Nelson 1991Nelson , 1992Nelson et al 1994;Nelson and Bartley 2002;Ohlsson et al 1974a;Venkatesh and Raghavan 2004;Sipahioglu et al 2003). Dielectric properties as related to temperature and frequencies have been reported for different agricultural commodities, including grains and seeds (Nelson 1965), fruits and vegetables (Feng et al 2002;Guan et al 2004;Ikediala et al 2000;Nelson 1983;Nelson et al 1994;Wang et al 2003), juice and wine (Garcia et al 2004), baked foods and flours (Kim et al 1998;Zuercher et al 1990), dairy products (Green 1997;Herve et al 1998), fish and meat Lyng et al 2005), egg white solutions and thermal denatured egg albumen gels (Lu et al 1998).…”

Development of a dual cylindrical microwave and ohmic combination heater for minimization of thermal lags in the processing of particulate foods

“…However, the dielectric loss factor (ε 00 ) values of all base solutions increased with an increase in temperature values. Note that dielectric properties of potato and chicken breast were estimated from the equations reported by Sipahioglu andBarringer (2003, Sipahioglu, Barringer, &Bircan, 2003). The changes in dielectric constant (ε 0 ) and dielectric loss (ε 00 ) of chicken showed different trends as temperature increased (Fig.…”