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Journal of Microwave Power
and Electromagnetic Energy (JMPEE) |
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TITLE |
Dielectric Properties of Food Materials [PDF] |
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AUTHORS |
E.C. To, R.E. Mudgett, D.I.C. Wang, S.A. Goldblitht and R.V. Decareau 1974 9 4 303-316 |
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Abstract The factors which affect the
dielectric response of food materials are examined in an attempt to establish
a predictive model and to obtain a more basic understanding of dielectric
properties. Detailed dielectric measurements were performed on rehydrated non-fat dry milk using the precision slotted
line technique, at temperatures of 25, 35, 45 and 55ºC and at frequencies of
300, 1000 and MHz. Solute-solute and solute-solvent interaction were found to
reduce the dielectric loss factors to levels substantially below those
predicted by chemical composition alone; therefore, the dielectric loss
cannot be predicted from a linear, additive model based on composition. The
results of dielectric measurements of solid food products, beef and turkey
were reported. Conductivities of beef juice obtained from cooking were
measured and the dielectric losses at 5 to |
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