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The coefficient of dielectric loss tan delta in the quality evaluation of animal fats undergoing ageing processes

100%

Sowa T.

Acta Alimentaria Polonica

1986

tom 12

nr 3-4

The changes of selected quality parameters of pork lard rendered from back fat and leaf fat with the traditional, the capacitance and the microwave methods were studied during accelerated ageing of the lard. The characteristic iodine and peroxide values, the refraction coefficient and the coefficient of dielectric loss tan δ were determined. The changes of all these parameters indicate that the coefficient of dielectric loss tan δ of pork lard may be used as one of the synthetic quality coefficient.

Determination of flour moisture by measuring the dielectric loss coefficient tg delta

63%

Chabiera J., Sowa T.

Acta Alimentaria Polonica

1978

tom 04

nr 4

The suspension method of measuring the dielectric loss coefficient tg δ in flour was used. Formerly the method was applied to the measuring of inorganic dielectrics. The results were used to determine the correlation between flour moisture measured with the dryer method and log tg δ values.

Ograniczanie wyników

2 Acta Alimentaria Polonica

2 Sowa T.

1 Chabiera J.

1 1986

1 1978

Wyniki wyszukiwania

The coefficient of dielectric loss tan delta in the quality evaluation of animal fats undergoing ageing processes

Determination of flour moisture by measuring the dielectric loss coefficient tg delta