Variation of the dielectric properties of chicken meat with frequency and temperature

被引:17
作者
Trabelsi, Samir [1 ]
机构
[1] ARS, Qual & Safety Assessment Res Unit, USDA, Richard B Russell Agr Res Ctr, Athens, GA 30605 USA
关键词
Dielectric properties; Chicken meat; Frequency dependence; Temperature dependence; Cole-Cole plot; MOISTURE-CONTENT; BULK-DENSITY; WATER;
D O I
10.1007/s11694-015-9235-6
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Dielectric properties of chicken breast meat were measured with an open-ended coaxial-line probe between 200 MHz and 20 GHz at temperatures ranging from -20 to +25 degrees C. To ensure temperature uniformity between the different components of the measurement assembly, the measurements were performed in a temperature-controlled chamber. At a given temperature, the frequency dependence of the dielectric constant reveals two relaxations while those of the dielectric loss factor are dominated by ionic conduction in the lower range and a broad dipolar relaxation at higher frequencies. At a given frequency, the temperature dependence reveals a sharp increase of dielectric properties at about 0 degrees C which is typical of materials with high water content and indicates the transition from ice-like behavior to liquid-like behavior. 3-D representations of the dielectric properties as a function of frequency and temperature show the combined influence of water binding, ionic conduction, and dipolar relaxation.
引用
收藏
页码:299 / 304
页数:6
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