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dc.contributor.authorBasaran-Akgul, Nese
dc.contributor.authorRasco, Barbara A.
dc.date.accessioned2019-12-06T07:34:54Z
dc.date.available2019-12-06T07:34:54Z
dc.date.issued2015
dc.identifier.issn0022-1155
dc.identifier.urihttp://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC4325017&blobtype=pdf
dc.identifier.urihttp://hdl.handle.net/11727/4330
dc.description.abstractDielectric properties (the dielectric constant (epsilon') and the dielectric loss factor (epsilon '')) and the penetration depth of raw eye of round beef Semitendinosus muscle, raw beef marinated in gravy, raw beef cooked in gravy, and gravy alone were determined as a function of the temperature (20-130 degrees C) and frequency (27-1,800 MHz). Both epsilon' and epsilon '' values increased as the temperature increased at low frequencies (27 and 40 MHz). At high frequencies (915 and 1,800 MHz), epsilon' showed a 50 % decrease while epsilon '' increased nearly three fold with increasing temperature in the range from 20 to 130 degrees C. epsilon' increased gradually while epsilon '' increased five fold when the temperature increased from 20 to 130 degrees C. Both epsilon' and epsilon '' of all samples decreased with increase in frequency. Marinating the beef in gravy dramatically increased the epsilon '' values, particularly at the lower frequencies. Power penetration depth of all samples decreased with increase temperature and frequency. These results are expected to provide useful data for modeling dielectric heating processes of marinated muscle food.en_US
dc.language.isoengen_US
dc.relation.isversionof10.1007/s13197-013-1093-9en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectMicrowaveen_US
dc.subjectRadio frequencyen_US
dc.subjectDielectric propertiesen_US
dc.subjectPenetration depthen_US
dc.subjectBeef; Gravyen_US
dc.subjectMarinatingen_US
dc.titleEffect of marination in gravy on the radio frequency and microwave processing properties of beefen_US
dc.typearticleen_US
dc.relation.journalJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSOREen_US
dc.identifier.volume52en_US
dc.identifier.issue2en_US
dc.identifier.startpage867en_US
dc.identifier.endpage875en_US
dc.identifier.wos000351878600023en_US
dc.identifier.scopus2-s2.0-84922834725en_US
dc.contributor.pubmedID25694695en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergien_US


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