Dielectric Properties of Foods
Abstract
The dielectric properties of various types of meats have been determined as a function of frequency and temperature. The specific meat products which have been tested include raw beef, pork, chicken breast, chicken thigh, and turkey rolls. The frequencies which were employed in the dielectric measurements were 2450, 915, and 300 MHz. The temperature range in the these measurements was from -40 to +120 C. In addition, these precooked meats and their juices were also measured with respect to their dielectric properties at frequencies of 2450, 915, and 300 MHz and temperatures ranging from 5 to 65 C.
Document Details
- Document Type
- Technical Report
- Publication Date
- Aug 01, 1975
- Accession Number
- ADA032484
Entities
People
- Daniel I. Wang
- Samuel A. Goldblith
Organizations
- Massachusetts Institute of Technology