Archive

Effect of marination in gravy on the radio frequency and microwave processing properties of beef.

This engineering/food science study measured dielectric constant (ε'), dielectric loss factor (ε″), and power penetration depth in beef and gravy preparations across 27–1,800 MHz and 20–130 °C. The dielectric properties generally decreased with increasing frequency, and penetration depth decreased with increasing…

Effect of temperature (-5 to 130 degrees C) and fiber direction on the dielectric properties of beef Semitendinosus at radio frequency and microwave frequencies.

This study measured dielectric properties of beef Semitendinosus across 27, 915, and 1800 MHz and temperatures from -5 to 130 °C using an open-ended coaxial probe. The results indicate that frequency, temperature, and muscle fiber orientation influence dielectric constant, dielectric loss, and calculated penetration…