Dielectric and thermophysical properties of meat batters over a temperature range of 5-85 °C.

Dielectric (dielectric constant (ε(')) and loss factor (ε″)) and thermal (heat capacity (c), thermal conductivity (k) and thermal diffusivity (α))) properties of two meat batters (pork luncheon roll (PLR) and white pudding (WP)) were measured between 5 and 85 °C. Radio frequency (RF) and microwave (MW) ε″ values varied across 5-85 °C (P<0.05). MW ε(') and ε″ values for WP tended to peak at 45 °C and decrease thereafter, whereas for PLR, ε(') and ε″ peaked at 65 °C which appeared to match potato starch gelatinisation within this product. WP and PLR had significantly higher c values at 25 °C, which corresponded to the MP of pork fat. For PLR, an additional c peak was noted at 65 °C, which appeared to correspond to potato starch gelatinisation. At 85 °C, k values were higher (P<0.05) than at 5, 25 and 45 °C but were not higher than values at 65 °C. α values increased with temperature (P<0.05).