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Effect of freezing rate and comminution on dielectric properties of pork

Author

Listed:
  • James G. LYNG

    (School of Agriculture, Food Science and Veterinary Medicine, University College Dublin (UCD), Dublin, Belfield, Ireland)

  • Lu ZHANG

    (Fonterra Research Centre, Fonterra Co-operative Group Limited, Palmerston North, New Zealand)

  • Francesco MARRA

    (Department of Industrial Engineering, University of Salerno, Fisciano, Italy)

  • Nigel P. BRUNTON

    (Teagasc Food Research Centre, Ashtown, Dublin, Ireland)

Abstract

The impact of comminution and the freezing rate on the dielectric properties (ε' and ε'') of meats measured at frequencies used for cooking, i.e. radio frequency, RF (27.12 MHz), and microwave, MW (915 and 2450 MHz), were evaluated. The temperature rises (ΔT) were also measured following standardised RF or MW cooking protocols (90 s at 450 W). A factorially designed experiment was conducted and the results suggested that ε' and ε'' were generally, though not always, significantly lower in more highly comminuted samples. At MW frequencies in meats with added ingredients, the frozen products generally had lower ε' and higher ε'' values, while slowly frozen meats with no added ingredients had higher ε' values at MW frequencies. Overall, the impact of comminution and freezing rate on ΔT was relatively minor.

Suggested Citation

  • James G. LYNG & Lu ZHANG & Francesco MARRA & Nigel P. BRUNTON, 2013. "Effect of freezing rate and comminution on dielectric properties of pork," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(5), pages 413-418.
    • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:350-2012-cjfs
    DOI: 10.17221/350/2012-CJFS
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    References listed on IDEAS

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    1. L. M. Guardeño & M. Hernández-Carrión & J. M. Catala-Civera & P. Plaza & L. Pérez-Munuera & I. Hernando, 2009. "Improving Microwave Heating using Polysaccharides as Thickeners," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 342-345.
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    Cited by:

    1. Jiahui JIN & Xiaodan WANG & Yunxiu HAN & Yaoxuan CAI & Yingming CAI & Hongmei WANG & Lingtao ZHU & Liping XU & Lei ZHAO & Zhiyuan LI, 2016. "Combined beef thawing using response surface methodology," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(6), pages 547-553.

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