Abstract:

The network analyzer and open-ended coaxial-line probe technology were used to study the influence of addition of water (0 － 20%) and salt (0 － 4%) on the dielectric properties of minced pork loin within the frequency range from 10 to 4500MHz at 25 ℃. The results showed that the relative dielectric constant of pork was decreased with increasing frequency, and the dielectric loss factor reached a minimum at 2500MHz. The dielectric constant and loss factor increased with increased water addition ratio. The loss factor increased linearly with the elevating salt addition over the whole frequency range. The dielectric constant decreased with increasing salt addition ratio when frequency was higher than 200MHz. Significant influences of water and salt were observed effect on the dielectric constant and loss factor Moreover, the coefficients of determination between permittivities and water addition and salt addition were higher than 0.98, respectively.

Key words: minced pork loin, salt, water, relative dielectric constant, dielectric loss factor