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Modélisation des propriétés diélectriques du jambon en fonction de sa température et de sa composition.

Modeling the dielectric properties of ham as a function of temperature and composition.

Auteurs : SIPAHIOGLU O., BARRINGER S. A., TAUB I., et al.

Type d'article : Article

Résumé

The dielectric properties of 19 different ham samples with different moisture (38.2% - 68.9%) and ash contents (1.78% - 6.80%) were measured at -35 to 70 °C at 2450MHz. Equations were developed as a function of temperature, moisture, and ash, and compared to literature equations. The dielectric constant decreased with ash content and increased with moisture content. It increased instead of decreasing with temperature. The dielectric loss factor increased with moisture content for moisture contents lower than 60.7%, then decreased for higher moisture contents. Ash content and temperature increased dielectric loss factor. Frozen samples had low dielectric activity that was increased by ash content above -20 to -10 °C.

Détails

  • Titre original : Modeling the dielectric properties of ham as a function of temperature and composition.
  • Identifiant de la fiche : 2004-0262
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 68 - n. 3
  • Date d'édition : 04/2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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