Measurements of the dielectric properties of frozen and defrosted meat and fish in the frequency range 10–200 MHz

Abstract

Abstract Dielectric constant and loss tangent were determined for lean meat (beef) and for codfish over the temperature range −25° to +10° and frequency range 10–200 MHz. More limited determinations were made for pork, animal fats and herring. The measurements were made using a Boonton RX‐meter for which a suitable test cell and measuring technique had been developed. The measuring technique is described and the results obtained presented in curves and tables showing the effects on dielectric properties of temperature, frequency, frozen storage time and the variability of dielectric properties of the raw material. The objective of the work done has been to obtain the raw material constants necessary for studying and evaluating the process of dielectric defrosting of meat and fish. The results are discussed from this standpoint.