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Dielectric properties of muscle foods.

Washington State University.

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Dielectric properties of muscle foods.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Dielectric properties of muscle foods./
作者:	Basaran-Akgul, Nese.
面頁冊數:	280 p.
附註:	Adviser: Barbara A. Rasco.
Contained By:	Dissertation Abstracts International68-05B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoeng/servlet/advanced?query=3264738
ISBN:	9780549031826

Dielectric properties of muscle foods.
Basaran-Akgul, Nese.

Dielectric properties of muscle foods. - 280 p.

Adviser: Barbara A. Rasco.

Thesis (Ph.D.)--Washington State University, 2006.

Dielectric and thermal properties of a food determine the efficiency of a dielectric heating (Radio Frequency or Microwave) process. Dielectric properties are affected by food composition, primarily moisture, fat and salt content, and tissue orientation during the dielectric heating process. The objective of this study was to determine the dielectric properties of beef (eye of round; Semitendinosus)) muscle affected by frequency (27-1800 MHz), muscle fiber orientation (parallel and perpendicular), fat (4-20% (w/w)), salt content (0.5-2.8% (w//w)), and marination over a temperature range from -5 to 130°C that would encompass tempering, pasteurization and commercialization.

ISBN: 9780549031826Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Dielectric properties of muscle foods.
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502 $a Thesis (Ph.D.)--Washington State University, 2006.
520 $a Dielectric and thermal properties of a food determine the efficiency of a dielectric heating (Radio Frequency or Microwave) process. Dielectric properties are affected by food composition, primarily moisture, fat and salt content, and tissue orientation during the dielectric heating process. The objective of this study was to determine the dielectric properties of beef (eye of round; Semitendinosus)) muscle affected by frequency (27-1800 MHz), muscle fiber orientation (parallel and perpendicular), fat (4-20% (w/w)), salt content (0.5-2.8% (w//w)), and marination over a temperature range from -5 to 130°C that would encompass tempering, pasteurization and commercialization.
520 $a The dielectric constants and dielectric loss factors decreased with increasing of the frequency (27-1800 MHz) for both raw and frozen/thawed beef in parallel and perpendicular tissue orientation. Frozen/thawed beef showed higher dielectric properties compared to raw/fresh beef that was not frozen due to tissue distraction during freezing. The dielectric constants decreased as addition of fat increased (0-20%) within the frequency range studied (27-1800 MHz) as temperature increased (-5-130°C). Dielectric constants slightly increased with temperature (-5-130°C), however dielectric loss factors were significantly influenced (p<0.05) with temperature for salt added ground beef and marinated beef due to increasing of ionic interactions as the salt concentration increased.
520 $a The power penetration depth was higher for frozen/thawed beef compare to raw beef. Penetration depth decreased with increasing temperature (-5-130°C), and frequency (27-1800 MHz). Muscle tissue in a parallel orientation had lower penetration depth than muscle tissue in a perpendicular orientation. Addition of fat (0-20%) to ground beef increased the power penetration depth, while addition of salt (0-2.8%) decreased. This was due primarily to dilution like effect of the fat and ion concentration differences in the dielectric loss factor parameter between ground eye of round beef samples.
520 $a Results from this study could be incorporated into computational models for radio frequency or microwave heating heterogeneous foods, such as meat entrees with sauces. Variability in dielectric processes resulting from the chemical and structural heterogeneity of food materials can be more accurately predicted. This study will aid food manufacturers to design dielectric heating processes for safe, high quality beef products.
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710 2 $a Washington State University. $3 678588
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791 $a Ph.D.
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