Welcome To UTPedia

We would like to introduce you, the new knowledge repository product called UTPedia. The UTP Electronic and Digital Intellectual Asset. It stores digitized version of thesis, dissertation, final year project reports and past year examination questions.

Browse content of UTPedia using Year, Subject, Department and Author and Search for required document using Searching facilities included in UTPedia. UTPedia with full text are accessible for all registered users, whereas only the physical information and metadata can be retrieved by public users. UTPedia collaborating and connecting peoples with university’s intellectual works from anywhere.

Disclaimer - Universiti Teknologi PETRONAS shall not be liable for any loss or damage caused by the usage of any information obtained from this web site.Best viewed using Mozilla Firefox 3 or IE 7 with resolution 1024 x 768.

DIELECTRIC PROPERTIES OF PROPERLY SLAUGHTERED AND NON PROPERLY SLAUGHTERED CHICKEN

SAEED RABIH, ALMUR ABDELKREEM (2011) DIELECTRIC PROPERTIES OF PROPERLY SLAUGHTERED AND NON PROPERLY SLAUGHTERED CHICKEN. Masters thesis, UNIVERSITI TEKNOLOGI PETRONAS.

[img]
Preview
PDF
Download (1743Kb) | Preview

Abstract

Meat is considered as a healthy source of food. To get the nutritional values of meat, some precautions and considerations have to be taken into account. One of the most effective and powerful parameters that can influence and affect the quality of meat is the amount of residual blood in the meat after slaughtering the animal. Blood is a good medium for microorganisms to grow and multiply. Proper slaughtering of animals is considered as a key factor to reduce the blood volume in the meat. It is believed that only one-third of the total body blood remains as the residual blood inside an animal flesh when that animal is slaughtered in a proper way. Currently, there is lack of a suitable device to differentiate properly slaughtered meat from non properly slaughtered meat. The aim of this research work is to design a capacitive device to differentiate properly slaughtered chicken from non properly slaughtered chicken. Dielectric properties (relative permittivity and dissipation factor) of properly slaughtered chicken and non properly slaughtered chicken were measured using the designed parallel plate capacitor and LCR meter in the frequency range 100 Hz to 2 kHz. The measurements were conducted at 3 hours, 24 hours, 48 hours and up to 15 days after slaughtering. There was a clear difference between properly slaughtered chicken and non properly slaughtered chicken with regard to dielectric properties and colour. The performance of the designed parallel plate capacitor was verified by measuring the dielectric constants of perfect dielectrics such as A4 paper and FR4 substrate. Very low percentage error (0.47%) was achieved, which makes this technique reliable to be used to measure the dielectric properties of meat. Experimental results were validated through theoretical calculation using Maxwell Garnett Mixing Rule.

Item Type: Thesis (Masters)
Subject: UNSPECIFIED
Divisions: UNSPECIFIED
Depositing User: Users 5 not found.
Date Deposited: 05 Jun 2012 10:16
Last Modified: 25 Jan 2017 09:42
URI: http://utpedia.utp.edu.my/id/eprint/3026

Actions (login required)

View Item View Item

Document Downloads

More statistics for this item...