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Variation of the dielectric properties of chicken meat with frequency and temperature

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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 to +25 °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 °C which is typical of materials with high water content and indicates the transition from ice-like behavior to liquid-like behavior. 3-D representations of the dielectric properties as a function of frequency and temperature show the combined influence of water binding, ionic conduction, and dipolar relaxation.

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Notes

  1. Mention of company or trade name is for purpose of description only and does not imply endorsement by the U.S. Department of Agriculture.

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Acknowledgments

The author would like to thank Katherine E. Ratchford for diligently taking the measurements.

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Authors and Affiliations

  1. Quality and Safety Assessment Research Unit, Agricultural Research Service, U. S. Department of Agriculture, Richard B. Russell Agricultural Research Center, Athens, GA, USA

    Samir Trabelsi

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  1. Samir Trabelsi
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Correspondence to Samir Trabelsi.

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Trabelsi, S. Variation of the dielectric properties of chicken meat with frequency and temperature. Food Measure 9, 299–304 (2015). https://doi.org/10.1007/s11694-015-9235-6

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  • DOI: https://doi.org/10.1007/s11694-015-9235-6

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