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Dielectric and thermophysical properties of meat batters over a temperature range of 5-85 °C
- Zhang, L., Lyng, J.G., Brunton, N., Morgan, D., McKenna, B.
- Meat science 2004 v.68 no.2 pp. 173-184
- luncheon meats, meat emulsions, batters, puddings, pork, microwave radiation, radio waves, temperature, physical properties, dielectric properties, thermal conductivity, thermal diffusivity, heat transfer, process control, equations, food composition, proximate composition
- Dielectric (dielectric constant (epsilon') and loss factor (epsilon")) and thermal (heat capacity (c), thermal conductivity (k) and thermal diffusivity (alpha))) properties of two meat batters (pork luncheon roll (PLR) and white pudding (WP)) were measured between 5 and 85 °C. Radio frequency (RF) and microwave (MW) epsilon" values varied across 5-85 °C (P<0.05). MW epsilon' and epsilon" values for WP tended to peak at 45 °C and decrease thereafter, whereas for PLR, epsilon' and epsilon" peaked at 65 °C which appeared to match potato starch gelatinisation within this product. WP and PLR had significantly higher c values at 25 °C, which corresponded to the MP of pork fat. For PLR, an additional c peak was noted at 65 °C, which appeared to correspond to potato starch gelatinisation. At 85 °C, k values were higher (P<0.05) than at 5, 25 and 45 °C but were not higher than values at 65 °C. alpha values increased with temperature (P<0.05).