水和盐对猪里脊肉糜介电特性的影响

Effects of Water and Salt on Dielectric Properties of Minced Pork Loin

应用网络分析仪和同轴探头技术,研究室温(25℃)下10～4500MHz频段内0%～20%的加水率和0%～4%的加盐率对新鲜猪里脊肉糜射频和微波介电特性的影响。研究结果表明,肉的相对介电常数随着频率的增大而减小;介质损耗因子在约2500MHz时出现最小值。相同条件下肉的相对介电常数和介质损耗因子随加水率的增加而增大。整个频段内,介质损耗因子随加盐率的增加线性增加,当频率大于约200MHz时,相对介电常数随含盐量的增加而减小。加水率和加盐率分别对相对介电常数和介质损耗因子有明显的影响,且其间的线性决定系数大于0.98。

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.