Modeling the Dielectric Properties of Ham as a Function of Temperature and Composition |
| |
| Authors: | O. Sipahioglu S.A. Barringer I. Taub A. Prakash |
| |
| Affiliation: | Authors Sipahioglu and Barringer are with the Dept. of Food Science and Technology, Ohio State Univ., 2015FyffeRd., Columbus, OH 43120-1007. Author Taub is with the U.S. Army Soldier and Biological Chemical Command, Combat Feeding Program, Natick, MA 01760. Author Prakash is with the Food Science and Nutrition, Chapman Univ. One Univ. Drive, Orange, CA 92866. Direct inquiries to author Barringer (). |
| |
| Abstract: | ![]()
ABSTRACT 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. |
| |
| Keywords: | ham meat muscle foods dielectric properties dielectric constant loss factor |
|
|
