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Modeling the Dielectric Properties of Ham as a Function of Temperature and Composition
Author(s) -
Sipahioglu O.,
Barringer S.A.,
Taub I.,
Prakash A.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb08263.x
Subject(s) - water content , dielectric , moisture , composition (language) , loss factor , materials science , dielectric loss , chemistry , analytical chemistry (journal) , composite material , environmental chemistry , geotechnical engineering , geology , linguistics , philosophy , optoelectronics
The dielectric properties of 19 different ham samples with different moisture (38.2% to 68.9%) and ash contents (1.78% to 6.80%) were measured at −35 to 70 °C at 2450MHz. Equations were developed as a function of temperature, moisture, and ash, and compared to literature equations. The dielectric constant decreased with ash content and increased with moisture content. It increased instead of decreasing with temperature. The dielectric loss factor increased with moisture content for moisture contents lower than 60.7%, then decreased for higher moisture contents. Ash content and temperature increased dielectric loss factor. Frozen samples had low dielectric activity that was increased by ash content above −20 to −10 °C.