Submitted to: Journal of Food Measurement and Characterization
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/9/2015
Publication Date: 2/21/2015
Citation: Trabelsi, S. 2015. Variation of the dielectric properties of chicken meat with frequency and temperature. Journal of Food Measurement and Characterization. doi: 10.10077/s11694-015-9235-6.
Interpretive Summary: none
Technical Abstract: Dielectric properties of chicken breast meat were measured with an open-ended coaxial-line probe between 200 MHz and 20 GHz at temperatures ranging from -20 degree C to +25 degree C. To ensure temperature uniformity between the different components of the measurement assembly, the measurements were performed in a temperature-controlled chamber. At a given temperature, the frequency dependence of the dielectric constant reveals two relaxations while those of the dielectric loss factor are dominated by ionic conduction in the lower range and a broad dipolar relaxation at higher frequencies. At a given frequency, the temperature dependence reveals a sharp increase of dielectric properties at about 0 degree C which is typical of materials with high water content and indicates the transition from ice-like behavior to liquid-like behavior. Three-dimensional representations of the dielectric properties as function of frequency and temperature show the combined influence of water binding, ionic conduction, and dipolar relaxation.