Dielectric studies of added water in poultry meat and scallops

Journal of Food Engineering

Volumn 28, Issue 3-4, 1996, Pages 239-259

  Kent, M ^a   Anderson, D ^a  

^a CSL Food Science Laboratory   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

COAL ASH; FOOD ADDITIVES; FREQUENCY RESPONSE; NITROGEN; PERMITTIVITY; SPECTRUM ANALYSIS; WATER;

DIELECTRIC SPECTRA;

MEATS;

EID: 0030144726     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/0260-8774(95)00064-x     Document Type: Article

References (4)

1. Grant, E. H., Sheppard, R. J. & South, G. P. (1978). Dielectric Behaviour of Biological Molecules in Solution. Clarendon Press, Oxford.
2. Kent, M. (1990a). Measurement of dielectric properties of herring flesh using transmission time domain spectroscopy. Int. J. Food Sci. Technol., 25, 25-38.
3. Kent, M. (1990b). Hand-held instrument for fat/water determination in whole fish. Food Control, 1, 47-53.
4. Mudget, R. E., Goldblith, S. A., Wang, D. I. C. & Westphal, W. B. (1977). Prediction of dielectric properties in solid foods of high moisture content at ultrahigh and microwave frequencies. J. Food Processing Preser., 1, 119-51.