The dielectric properties of meats as a function of temperature and composition

Journal of Microwave Power and Electromagnetic Energy

Volumn 38, Issue 3, 2003, Pages 161-169

  Sipahioglu, O ^a   Barringer, S A ^b   Bircan, C ^c  

^a UNITED ARAB EMIRATES UNIVERSITY   (United Arab Emirates)

^b OHIO STATE UNIVERSITY   (United States)

^c ADNAN MENDERES UNIVERSITY   (Turkey)

Author keywords

Beef; Chicken; Dielectric constant; Dielectric properties; Fish; Loss factor; Meat; Muscle foods

Indexed keywords

DATABASE SYSTEMS; DIELECTRIC LOSSES; ELECTRIC NETWORK ANALYZERS; INTERFACES (COMPUTER); MEATS; MOISTURE; NUMERICAL METHODS; STAINLESS STEEL; TEMPERATURE;

BEEF; CHICKEN; FISH; LOSS FACTOR; MUSCLE FOOD;

PERMITTIVITY;

MINERAL; WATER;

ANIMAL; ARTICLE; BIOLOGICAL MODEL; CATTLE; CHEMISTRY; CHICKEN; COMPARATIVE STUDY; ELECTRIC CAPACITANCE; EVALUATION; FISH; FOOD ANALYSIS; HEAT; IMPEDANCE; MEAT; METHODOLOGY; MICROWAVE RADIATION; PHYSIOLOGY; RADIATION EXPOSURE; REPRODUCIBILITY; SENSITIVITY AND SPECIFICITY; SKELETAL MUSCLE; SPECIES DIFFERENCE; TEMPERATURE; VALIDATION STUDY;

ANIMALS; CATTLE; CHICKENS; ELECTRIC CAPACITANCE; ELECTRIC IMPEDANCE; FISHES; FOOD ANALYSIS; HEAT; MEAT; MICROWAVES; MINERALS; MODELS, BIOLOGICAL; MUSCLE, SKELETAL; REPRODUCIBILITY OF RESULTS; SENSITIVITY AND SPECIFICITY; SPECIES SPECIFICITY; TEMPERATURE; WATER;

EID: 1842451468     PISSN: 08327823     EISSN: None     Source Type: Journal    
DOI: 10.1080/08327823.2003.11688496     Document Type: Article

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