Determination of dielectric properties and predictive modeling for designing radio-frequency heating of ground beef

Dielectric properties of ground beef as affected by the variation fat content (73/27, 80/20, and 85/15 lean/fat) temperature (0–90 °C) were determined using a parallel plate LCR meter liquid test fixture at radiofrequency (RF) 27.12 MHz. The values dielectric constant (??) loss factor (?'') significantly increased with ( p < 0.05) whereas penetration depth (d p) decreased up to respective points local extrema. Values both ?? ?'' lower for leaner blend conversely, was higher blend. As beyond point maximum minimum d , there no significant difference in between different lean/fat blends. Predictive equations second order developed which explained 74, 93, 98% ??, ?'', respectively, based on R 2 values. their fitted models can be utilized designing pilot mass scale RF processes heating beef.