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…

A comparison of conventional and radio frequency defrosting of lean beef meats: Effects on water binding characteristics.

This study compared slow conventional air defrosting with fast radio frequency (RF) defrosting/tempering in lean beef (whole, minced, and comminuted) using drip loss, NMR relaxometry, and dielectric spectroscopy. RF thawing was associated with lower drip loss and lower micronutrient loss in drip than air thawing,…

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…

Influence of mashed potato dielectric properties and circulating water electric conductivity on radio frequency heating at 27 MHz.

This engineering study used experiments, computer simulations, and simplified analytical calculations to examine how mashed potato dielectric properties and circulating water electrical conductivity affect RF heating at 27 MHz. The authors report that higher circulating water conductivity and higher salt content in…