Journal article
Effect of marination in gravy on the radio frequency and microwave processing properties of beef
Journal of food science and technology, Vol.52(2), pp.867-875
02/2015
Handle:
https://hdl.handle.net/2376/108228
PMCID: PMC4325017
PMID: 25694695
Abstract
Dielectric properties (the dielectric constant (ε′) and the dielectric loss factor (ε
″
)) and the penetration depth of raw eye of round beef
Semitendinosus
muscle, raw beef marinated in gravy, raw beef cooked in gravy, and gravy alone were determined as a function of the temperature (20–130 °C) and frequency (27–1,800 MHz). Both ε′ and ε
″
values increased as the temperature increased at low frequencies (27 and 40 MHz). At high frequencies (915 and 1,800 MHz), ε′ showed a 50 % decrease while ε″ increased nearly three fold with increasing temperature in the range from 20 to 130 °C. ε′ increased gradually while ε
″
increased five fold when the temperature increased from 20 to 130 °C. Both ε′ and ε
″
of all samples decreased with increase in frequency. Marinating the beef in gravy dramatically increased the ε
″
values, particularly at the lower frequencies. Power penetration depth of all samples decreased with increase temperature and frequency. These results are expected to provide useful data for modeling dielectric heating processes of marinated muscle food.
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Details
- Title
- Effect of marination in gravy on the radio frequency and microwave processing properties of beef
- Creators
- Nese Basaran-Akgul - Department of Nutrition and Dietetics, Baskent University, Ankara, TurkeyBarbara A Rasco - School of Food Science, Washington State University, Pullman, WA 99164 USA
- Publication Details
- Journal of food science and technology, Vol.52(2), pp.867-875
- Academic Unit
- Food Science, School of
- Publisher
- Springer India; India
- Identifiers
- 99900546774101842
- Language
- English
- Resource Type
- Journal article