RF Safe

Effect of marination in gravy on the radio frequency and microwave processing properties of beef.

Journal of food science and technology · 2015 · Unclear · Insufficient evidence

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UnclearInsufficient evidencePaper 3061

Dielectric properties and penetration depth were measured for raw beef, beef marinated in gravy, beef cooked in gravy, and gravy across 27–1,800 MHz and 20–130 °C. ε' and ε″ generally decreased with increasing frequency; temperature effects differed by freque…

Study snapshot

PublicationJournal of food science and technology · 2015
Study typeengineering
Reported directionUnclear
Evidence ratingInsufficient

Abstract

Dielectric properties (the dielectric constant (ε') and the dielectric loss factor (ε″)) 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 °C) and frequency (27-1,800 MHz). Both ε' and ε″ values increased as the temperature increased at low frequencies (27 and 40 MHz). At high frequencies (915 and 1,800 MHz), ε' showed a 50 % decrease while ε″ increased nearly three fold with increasing temperature in the range from 20 to 130 °C. ε' increased gradually while ε″ increased five fold when the temperature increased from 20 to 130 °C. Both ε' and ε″ of all samples decreased with increase in frequency. Marinating the beef in gravy dramatically increased the ε″ 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.

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AI evidence extraction

Structured fields below were generated from the paper’s abstract and metadata to make the evidence easier to inspect. Automated extraction may be incomplete or incorrect; verify important details against the original paper.

Study typeengineering
Effect directionunclear
PopulationNot supplied
Sample sizeNot supplied
ExposureRF
Evidence strengthInsufficientConfidence: 74% · Peer reviewed: yes

Main findings

Dielectric properties and penetration depth were measured for raw beef, beef marinated in gravy, beef cooked in gravy, and gravy across 27–1,800 MHz and 20–130 °C. ε' and ε″ generally decreased with increasing frequency; temperature effects differed by frequency (e.g., at 915 and 1,800 MHz ε' decreased while ε″ increased with temperature). Marination in gravy increased ε″, especially at lower frequencies, and penetration depth decreased with increasing temperature and frequency.

Outcomes measured

  • Dielectric constant (ε')
  • Dielectric loss factor (ε″)
  • Power penetration depth
View raw extracted JSON
{
  "study_type": "engineering",
  "exposure": {
    "band": "RF",
    "source": "microwave processing/dielectric heating",
    "frequency_mhz": null,
    "sar_wkg": null,
    "duration": null
  },
  "population": null,
  "sample_size": null,
  "outcomes": [
    "Dielectric constant (ε')",
    "Dielectric loss factor (ε″)",
    "Power penetration depth"
  ],
  "main_findings": "Dielectric properties and penetration depth were measured for raw beef, beef marinated in gravy, beef cooked in gravy, and gravy across 27–1,800 MHz and 20–130 °C. ε' and ε″ generally decreased with increasing frequency; temperature effects differed by frequency (e.g., at 915 and 1,800 MHz ε' decreased while ε″ increased with temperature). Marination in gravy increased ε″, especially at lower frequencies, and penetration depth decreased with increasing temperature and frequency.",
  "effect_direction": "unclear",
  "limitations": [],
  "evidence_strength": "insufficient",
  "confidence": 0.74,
  "peer_reviewed_likely": "yes",
  "keywords": [
    "dielectric properties",
    "dielectric constant",
    "dielectric loss factor",
    "penetration depth",
    "beef",
    "marination",
    "gravy",
    "radio frequency",
    "microwave",
    "dielectric heating",
    "915 MHz",
    "1800 MHz"
  ],
  "suggested_hubs": []
}
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AI-extracted fields are generated from the abstract and metadata and may be incomplete or incorrect. This material is for informational purposes and is not medical advice.

Identifiers and source

DOI: 10.1007/s13197-013-1093-9
PubMed: 25694695

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