Effect of freezing rate and comminution on dielectric properties of pork
The impact of comminution and the freezing rate on the dielectric properties (ε' and ε'') of meats measured at frequencies used for cooking, i.e. radio frequency, RF (27.12 MHz), and microwave, MW (915 and 2450 MHz), were evaluated. The temperature rises (ΔT) were also measured follow...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2013-10-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201305-0001_effect-of-freezing-rate-and-comminution-on-dielectric-properties-of-pork.php |
| _version_ | 1828009082157531136 |
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| author | James G. LYNG Lu ZHANG Francesco MARRA Nigel P. BRUNTON |
| author_facet | James G. LYNG Lu ZHANG Francesco MARRA Nigel P. BRUNTON |
| author_sort | James G. LYNG |
| collection | DOAJ |
| description | The impact of comminution and the freezing rate on the dielectric properties (ε' and ε'') of meats measured at frequencies used for cooking, i.e. radio frequency, RF (27.12 MHz), and microwave, MW (915 and 2450 MHz), were evaluated. The temperature rises (ΔT) were also measured following standardised RF or MW cooking protocols (90 s at 450 W). A factorially designed experiment was conducted and the results suggested that ε' and ε'' were generally, though not always, significantly lower in more highly comminuted samples. At MW frequencies in meats with added ingredients, the frozen products generally had lower ε' and higher ε'' values, while slowly frozen meats with no added ingredients had higher ε' values at MW frequencies. Overall, the impact of comminution and freezing rate on ΔT was relatively minor. |
| first_indexed | 2024-04-10T08:34:19Z |
| format | Article |
| id | doaj.art-eee95f9aba0b48e8be301ebed4fbc81e |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:34:19Z |
| publishDate | 2013-10-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-eee95f9aba0b48e8be301ebed4fbc81e2023-02-23T03:27:59ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172013-10-0131541341810.17221/350/2012-CJFScjf-201305-0001Effect of freezing rate and comminution on dielectric properties of porkJames G. LYNG0Lu ZHANG1Francesco MARRA2Nigel P. BRUNTON3School of Agriculture, Food Science and Veterinary Medicine, University College Dublin (UCD), Dublin, Belfield, IrelandFonterra Research Centre, Fonterra Co-operative Group Limited, Palmerston North, New ZealandDepartment of Industrial Engineering, University of Salerno, Fisciano, ItalyTeagasc Food Research Centre, Ashtown, Dublin, IrelandThe impact of comminution and the freezing rate on the dielectric properties (ε' and ε'') of meats measured at frequencies used for cooking, i.e. radio frequency, RF (27.12 MHz), and microwave, MW (915 and 2450 MHz), were evaluated. The temperature rises (ΔT) were also measured following standardised RF or MW cooking protocols (90 s at 450 W). A factorially designed experiment was conducted and the results suggested that ε' and ε'' were generally, though not always, significantly lower in more highly comminuted samples. At MW frequencies in meats with added ingredients, the frozen products generally had lower ε' and higher ε'' values, while slowly frozen meats with no added ingredients had higher ε' values at MW frequencies. Overall, the impact of comminution and freezing rate on ΔT was relatively minor.https://cjfs.agriculturejournals.cz/artkey/cjf-201305-0001_effect-of-freezing-rate-and-comminution-on-dielectric-properties-of-pork.phpradio-frequency heatingmicrowave heatingmeat propertiesmeat batter |
| spellingShingle | James G. LYNG Lu ZHANG Francesco MARRA Nigel P. BRUNTON Effect of freezing rate and comminution on dielectric properties of pork Czech Journal of Food Sciences radio-frequency heating microwave heating meat properties meat batter |
| title | Effect of freezing rate and comminution on dielectric properties of pork |
| title_full | Effect of freezing rate and comminution on dielectric properties of pork |
| title_fullStr | Effect of freezing rate and comminution on dielectric properties of pork |
| title_full_unstemmed | Effect of freezing rate and comminution on dielectric properties of pork |
| title_short | Effect of freezing rate and comminution on dielectric properties of pork |
| title_sort | effect of freezing rate and comminution on dielectric properties of pork |
| topic | radio-frequency heating microwave heating meat properties meat batter |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201305-0001_effect-of-freezing-rate-and-comminution-on-dielectric-properties-of-pork.php |
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