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Articles by S. Trabelsi
Total Records ( 2 ) for S. Trabelsi
  D. Samuel and S. Trabelsi
  The dielectric properties of food greatly influence its interaction with Radio Frequency (RF) and Microwave (MW) electromagnetic fields and subsequently determine the absorption of microwave energy and consequent heating behavior of food materials in microwave heating and processing applications. Microwave heating is usually recommended for further processed meats to reduce cooking losses. Ground muscle is a common ingredient in further processed meats. The objective of this study was to investigate the differences in dielectric properties between broiler whole muscle and ground muscle over a broad frequency range of 500 MHz to 50 GHz and to examine any correlations between meat functionality and the dielectric properties of the muscle. Dielectric properties were obtained utilizing an Agilent 85070E open-ended coaxial-line probe connected to an N5230C PNA L-Network Analyzer. Measurements were collected at 501 frequencies on a logarithmic scale from 500 MHz to 50 GHz on whole and ground chicken breast meat. Color, pH and water holding capacity were also measured. Ground muscle exhibited lower dielectric properties than the whole muscle overall (p<0.05). Dielectric properties from whole muscle showed no apparent correlations with quality parameters. However, the dielectric properties of ground muscle had a stronger relationship with the sample’s water holding capacity (p<0.05).
  D. Samuel , S. Trabelsi , A.B. Karnuah , N.B. Anthony and S.E. Aggrey
  Interest in Dielectric Spectroscopy (DS) has increased due to its potential use to predict meat quality in real time. We investigated the potential of using DS to predict meat quality characteristics such us pH, color, Water Holding Capacity (WHC), cook loss and drip loss in Pectoralis (P.) major muscle in broiler chicken. Dielectric properties were obtained utilizing a Hewlett-Packard 85070E open-ended coaxial-line probe and an N5230C PNA L-Network Analyzer through a flexible coaxial cable. Measurements were collected at 501 frequencies on a logarithmic scale from 200 MHZ to 50 GHz. The relationship between the quality measurements and the DP which included the dielectric constant, the dielectric loss factor and the dielectric loss tangent were determined using Pearson correlation. Low correlations were obtained between the dielectric constant and the dielectric loss factor and the quality parameters measured. However, the loss tangent showed a more promising relationship with the quality parameters at frequencies between 14 and 19 GHz. The results indicate the potential for utilizing DS as a tool for predicting of meat quality related to pH and color.
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