Effect of marination in gravy on the radio frequency and microwave processing properties of beef.
Research
RF Safe Research Library
Jan 1, 2015
This engineering/food science study measured dielectric constant (ε'), dielectric loss factor (ε″), and power penetration depth in beef and gravy preparations across 27–1,800 MHz and 20–130 °C. The dielectric properties generally decreased with increasing frequency, and penetration depth decreased with increasing…