Use of Dielectric Spectroscopy for Determining Quality Attributes of Poultry Meat
2009
Trabelsi, Samir | Nelson, Stuart O.
Use of dielectric spectroscopy for determining quality attributes of poultry meat was investigated at frequencies between 200 MHz and 20 GHz and temperatures ranging from -16 °C to 70 °C. Dielectric measurements were performed with an open-ended coaxial-line probe and a vector network analyzer. Samples were cut from chicken breast and placed in a temperature-controlled sample holder for the dielectric spectroscopy measurements. Also, for each chicken breast the pH and water holding capacity were measured. The frequency dependence of the dielectric properties of chicken breast indicates that ionic conduction is the dominant mechanism at the lower frequencies and there is a dipolar relaxation at about 10 GHz. Temperature dependence of the dielectric properties of chicken breast reveals a sharp increase of the dielectric constant and dielectric loss factor at 0 °C. This behavior is similar to that of water.
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