Dielectric Properties of Beet, Beer Liver, Chicken and Salmon at Frequencies from 100 to 2500 MHz
Source abstract
Abstract
The dielectric properties of uncooked beef, beef liver, chicken and salmon meat were measured at frequencies between 100 and 2500 MHz and at selected temperatures between 1.2 degrees C and 65 degrees C. Experimental method and the sample holder are briefly described. The results for the dielectric constant and the dielectric loss factor are presented as a function of frequency at selected temperatures and show a trend consistent with theoretical expectation.
Source: openalex_inverted_index · Quality: baseline
Research context
OpenAlex topics: Microwave and Dielectric Measurement Techniques · Food Drying and Modeling · Microwave Engineering and Waveguides
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