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…
Nanocomposite dielectrics in PbO-BaO-Na2O-Nb2O5-SiO2 system with high breakdown strength for high voltage capacitor applications.
Research
RF Safe Research Library
Jan 1, 2012
This engineering materials study reports fabrication and characterization of nanocomposite dielectrics in a PbO-BaO-Na2O-Nb2O5-SiO2 glass-ceramic system. X-ray diffraction and microstructural observations describe temperature-dependent phase formation with nanometer-sized crystallites dispersed in a glass matrix. The…
Effect of temperature (-5 to 130 degrees C) and fiber direction on the dielectric properties of beef Semitendinosus at radio frequency and microwave frequencies.
Research
RF Safe Research Library
Jan 1, 2008
This study measured dielectric properties of beef Semitendinosus across 27, 915, and 1800 MHz and temperatures from -5 to 130 °C using an open-ended coaxial probe. The results indicate that frequency, temperature, and muscle fiber orientation influence dielectric constant, dielectric loss, and calculated penetration…