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
Hauptverfasser:	Sipahioglu, O., Barringer, S.A., Taub, I., Yang, A.P.P.
Format:	Artikel
Sprache:	eng
Schlagworte:	bound water Dielectric properties Food science loss factor Poultry turkey water activity
Online-Zugang:	Volltext
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