Characterization and Modeling of Dielectric Properties of Turkey Meat
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 a...
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| Veröffentlicht in: | Journal of food science 2003-03, Vol.68 (2), p.521-527 |
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| container_issue | 2 |
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| container_title | Journal of food science |
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| creator | Sipahioglu, O. Barringer, S.A. Taub, I. Yang, A.P.P. |
| description | 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. |
| doi_str_mv | 10.1111/j.1365-2621.2003.tb05705.x |
| format | Article |
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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. 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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.</description><subject>bound water</subject><subject>Dielectric properties</subject><subject>Food science</subject><subject>loss factor</subject><subject>Poultry</subject><subject>turkey</subject><subject>water activity</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><recordid>eNqVkNFPwjAQxhujiYj-Dwvvm7226zZfjAFBCaCJi_jWlK7TjsmwHRH8690y4rv3cne57_su-SE0ABxAU9dFAJSHPuEEAoIxDeoVDiMcBvsT1IMoxD6NGZyiHsaE-AAsOkcXzhW43Snvofvhh7RS1dqaH1mbauPJTebNq0yXZvPuVbk3MrrUqrZGec-22mpbG-3aQ7qza33w5lrWl-gsl6XTV8feR-n4Ph0--LOnyePwbuYrxmLwJePhKomJksA5j4hWWS4zwCwBIDInNMsjqnAzxRCqXNMYOCGNcwWYM037aNDFbm31tdOuFkW1s5vmo4CE0TghEW9EN51I2co5q3OxteZT2oMALFpoohAtNNFCEy00cYQm9o35tjN_m1If_uEU0_HoJSTQJPhdgnG13v8lSLsWPKJRKJaLiaCL-fTtNV2IJf0FG8KCxw</recordid><startdate>200303</startdate><enddate>200303</enddate><creator>Sipahioglu, O.</creator><creator>Barringer, S.A.</creator><creator>Taub, I.</creator><creator>Yang, A.P.P.</creator><general>Blackwell Publishing Ltd</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200303</creationdate><title>Characterization and Modeling of Dielectric Properties of Turkey Meat</title><author>Sipahioglu, O. ; Barringer, S.A. ; Taub, I. ; Yang, A.P.P.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4481-a465b982ca166672ecdfad1049112af23df73c0af2815cfe381622481b1064e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>bound water</topic><topic>Dielectric properties</topic><topic>Food science</topic><topic>loss factor</topic><topic>Poultry</topic><topic>turkey</topic><topic>water activity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sipahioglu, O.</creatorcontrib><creatorcontrib>Barringer, S.A.</creatorcontrib><creatorcontrib>Taub, I.</creatorcontrib><creatorcontrib>Yang, A.P.P.</creatorcontrib><collection>Istex</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sipahioglu, O.</au><au>Barringer, S.A.</au><au>Taub, I.</au><au>Yang, A.P.P.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characterization and Modeling of Dielectric Properties of Turkey Meat</atitle><jtitle>Journal of food science</jtitle><date>2003-03</date><risdate>2003</risdate><volume>68</volume><issue>2</issue><spage>521</spage><epage>527</epage><pages>521-527</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>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.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2003.tb05705.x</doi><tpages>7</tpages></addata></record> |
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| language | eng |
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| subjects | bound water Dielectric properties Food science loss factor Poultry turkey water activity |
| title | Characterization and Modeling of Dielectric Properties of Turkey Meat |
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