Journal of Microwave Power and Electromagnetic Energy (JMPEE)
TITLE	Dielectric Properties of Fruits and Vegetables as a Function of Temperature and Moisture Content [PDF]
AUTHORS	T. Funebo and T. Ohlsson 1999 34 1 42-54
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Abstract The relative permittivity, , and relative loss factor, , of apple, chervil, mushroom, parsley, and strawberry were measured at 2800 MHz, with a cylindrical TMM012 perturbation cavity. The measurements were made over a range of moistures and temperatures. The results show that the relative loss factor has a maximum value at an intermediate moisture content for all the fruits and vegetables investigated. The relative permittivity decreases with increasing temperature at a high moisture content, but at intermediate moisture contents increases with temperature. Equations were developed for interpolation of the relative permittivity and the loss factor. Key Words: Permittivity, loss factor, dielectric properties, fruits, vegetables, moisture content, predictive equations.