Characterization and Modeling of Dielectric Properties of Turkey Meat

Autor:	A.P.P. Yang, Irwin A. Taub, Sheryl A. Barringer, O. Sipahioglu
Rok vydání:	2003
Předmět:	chemistry.chemical_compound Materials science chemistry Water activity Chemical engineering Moisture Loss factor Glycerol Bound water Dielectric Food Science Lactic acid Characterization (materials science)
Zdroj:	Journal of Food Science. 68:521-527
ISSN:	1750-3841 0022-1147
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b349571019be58cbb05e7c1c786ab847 https://doi.org/10.1111/j.1365-2621.2003.tb05705.x Zobrazit plný text záznamu Plný text