THE DIELECTRIC-PROPERTIES OF MEAT

被引：24

作者：

BODAKIAN, B ^{[1
]}

HART, FX ^{[1
]}

机构：

[1] UNIV S SEWANEE,DEPT PHYS,SEWANEE,TN

来源：

IEEE TRANSACTIONS ON DIELECTRICS AND ELECTRICAL INSULATION | 1994年 / 1卷 / 02期

关键词：

D O I：

10.1109/94.300250

中图分类号：

TM [电工技术]; TN [电子技术、通信技术];

学科分类号：

0808 ; 0809 ;

摘要：

The permittivity and conductivity of beef and chicken samples were measured in the frequency range of 1 Hz to 1 MHz. Differences were observed in these dielectric spectra for commercially purchased, as compared to freshly slaughtered samples. In particular, fresh samples display a greater directional anisotropy in their electrical properties and a smaller, frequency-dependent conductivity. Changes in the dielectric properties are also produced by freezing and cooking procedures. These results indicate that measurement of the low-frequency dielectric properties of meat products could serve as a monitor of their storage and preparation history.

引用

页码：181 / 187

页数：7

共 12 条

[1] ANISOTROPY IN THE DIELECTRIC-PROPERTIES OF SKELETAL-MUSCLE [J].