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Effect of heating time and temperature to the dielectric properties of pork and chicken in the range of 0.5 – 50 GHz

The interaction of materials with electromagnetic energy in microwave range provides dielectric constant (ε′) and loss (ε″) values that can be used to characterize food quantitatively. It offers a rapid, easy to use and low cost detection compared to current lab-based method. In this work, the effec...

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Main Authors: Zainal Abidin, Zurina, Omar, Fatin Nordalila, Awang Biak, Dayang Radiah
Format: Conference or Workshop Item
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2017
Online Access:http://psasir.upm.edu.my/id/eprint/60356/1/46-37.pdf
http://psasir.upm.edu.my/id/eprint/60356/
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spelling my.upm.eprints.603562018-05-21T03:27:37Z http://psasir.upm.edu.my/id/eprint/60356/ Effect of heating time and temperature to the dielectric properties of pork and chicken in the range of 0.5 – 50 GHz Zainal Abidin, Zurina Omar, Fatin Nordalila Awang Biak, Dayang Radiah The interaction of materials with electromagnetic energy in microwave range provides dielectric constant (ε′) and loss (ε″) values that can be used to characterize food quantitatively. It offers a rapid, easy to use and low cost detection compared to current lab-based method. In this work, the effect of changing the heating time and temperature of the pork and chicken samples towards the dielectrics properties were investigated. All meat samples were mixed in a water and samples were heated (stewing) at different time and different temperature. After subjected to the heating process, the dielectric measurements for all samples were taken using VNA machine. ε′ values of chicken samples decreased with increasing frequency and increased with heating time. The higher ε′ values of 120 min chicken samples means longer time of heating gives higher potential for electrical energy storage in the flesh. The spectra of ε′ and ε′’ are dependent on frequency. On the other hand, different results were seen for pork samples. The significant peak was obtained at 31.19 GHz (ε′) and 32.18 GHz (ε″). Values of ε′ and ε″ of pork are highest at 120 min and lowest at 30 min. The dependency with frequency are similar to chicken samples. At different temperature, the dielectric constant of chicken show increment with the rising in temperature and decrease smoothly (with no significant peak) with the increasing of frequency. Pork exhibits similar trend to chicken whereby ε′ values decrease with increasing of frequency. Similarly a distinct peak like before was observed at 31.19 GHz (ε′) and 32.18 GHz (ε″). The above results indicated that at different temperature and different heating time, dielectric properties changed. Furthermore, only for pork sample, a distinct peak can be seen clearly and this help to further differentiate the samples from one another. These results show promising development in using dielectric properties as potential detection methods. Faculty of Food Science and Technology, Universiti Putra Malaysia 2017 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/60356/1/46-37.pdf Zainal Abidin, Zurina and Omar, Fatin Nordalila and Awang Biak, Dayang Radiah (2017) Effect of heating time and temperature to the dielectric properties of pork and chicken in the range of 0.5 – 50 GHz. In: International Food Research Conference (IFRC 2017), 25-27 July 2017, Complex of the Deputy Vice Chancellor (Research and Innovation), Universiti Putra Malaysia. (pp. 487-490).
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The interaction of materials with electromagnetic energy in microwave range provides dielectric constant (ε′) and loss (ε″) values that can be used to characterize food quantitatively. It offers a rapid, easy to use and low cost detection compared to current lab-based method. In this work, the effect of changing the heating time and temperature of the pork and chicken samples towards the dielectrics properties were investigated. All meat samples were mixed in a water and samples were heated (stewing) at different time and different temperature. After subjected to the heating process, the dielectric measurements for all samples were taken using VNA machine. ε′ values of chicken samples decreased with increasing frequency and increased with heating time. The higher ε′ values of 120 min chicken samples means longer time of heating gives higher potential for electrical energy storage in the flesh. The spectra of ε′ and ε′’ are dependent on frequency. On the other hand, different results were seen for pork samples. The significant peak was obtained at 31.19 GHz (ε′) and 32.18 GHz (ε″). Values of ε′ and ε″ of pork are highest at 120 min and lowest at 30 min. The dependency with frequency are similar to chicken samples. At different temperature, the dielectric constant of chicken show increment with the rising in temperature and decrease smoothly (with no significant peak) with the increasing of frequency. Pork exhibits similar trend to chicken whereby ε′ values decrease with increasing of frequency. Similarly a distinct peak like before was observed at 31.19 GHz (ε′) and 32.18 GHz (ε″). The above results indicated that at different temperature and different heating time, dielectric properties changed. Furthermore, only for pork sample, a distinct peak can be seen clearly and this help to further differentiate the samples from one another. These results show promising development in using dielectric properties as potential detection methods.
format Conference or Workshop Item
author Zainal Abidin, Zurina
Omar, Fatin Nordalila
Awang Biak, Dayang Radiah
spellingShingle Zainal Abidin, Zurina
Omar, Fatin Nordalila
Awang Biak, Dayang Radiah
Effect of heating time and temperature to the dielectric properties of pork and chicken in the range of 0.5 – 50 GHz
author_facet Zainal Abidin, Zurina
Omar, Fatin Nordalila
Awang Biak, Dayang Radiah
author_sort Zainal Abidin, Zurina
title Effect of heating time and temperature to the dielectric properties of pork and chicken in the range of 0.5 – 50 GHz
title_short Effect of heating time and temperature to the dielectric properties of pork and chicken in the range of 0.5 – 50 GHz
title_full Effect of heating time and temperature to the dielectric properties of pork and chicken in the range of 0.5 – 50 GHz
title_fullStr Effect of heating time and temperature to the dielectric properties of pork and chicken in the range of 0.5 – 50 GHz
title_full_unstemmed Effect of heating time and temperature to the dielectric properties of pork and chicken in the range of 0.5 – 50 GHz
title_sort effect of heating time and temperature to the dielectric properties of pork and chicken in the range of 0.5 – 50 ghz
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2017
url http://psasir.upm.edu.my/id/eprint/60356/1/46-37.pdf
http://psasir.upm.edu.my/id/eprint/60356/
_version_ 1643837335791468544
score 13.211869

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