Location: Quality & Safety Assessment ResearchTitle: Measuring and modeling of radiofrequency dielectric properties of chicken breast meat) Author
Submitted to: ASABE Annual International Meeting
Publication Type: Abstract only
Publication Acceptance Date: 1/18/2013
Publication Date: 7/21/2013
Citation: Trabelsi, S. 2013. Measuring and modeling of radiofrequency dielectric properties of chicken breast meat [abstract]. ASABE Annual International Meeting. p.1703-1707. Interpretive Summary:
Technical Abstract: Dielectric properties of chicken breast meat are important for both dielectric heating and quality sensing applications. In heating applications they allow optimization of energy transfer and uniformity of heating. In sensing applications, they can be used to predict quality attributes of the chicken meat. In this study, dielectric properties of chicken breast meat samples were measured with an open-ended –coaxial line at frequencies ranging from 200 MHz to 20GHz at temperatures between -20 deg. C and +25 deg. C. The frequency response showed that the dielectric constant decreased linearly with frequency with a slope change at about 3-4 GHz. The dielectric loss factor decreased with frequency up to 1-2 GHz and then increased with frequency, presenting two distinct trends. The first trend was dominated by effects of ionic conductivity and the second one was characteristic of dipolar relaxation. A Cole-Cole model was used to fit the data. Fitting parameters for each chicken sample will be reported along with a discussion of correlations between these parameters and quality-defining parameters including water holding capacity, pH, drip loss, and water activity.