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Journal of Microwave Power
and Electromagnetic Energy (JMPEE) |
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TITLE |
Influence of Water Content on RF and Microwave
Dielectric Behavior of Foods [PDF] |
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AUTHORS |
Stuart O.
Nelson and Samir Trabelsi 2009 43 2 13-23 |
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Abstract The importance
of dielectric properties of food materials is discussed with respect to their
influence on the heating of materials by radio-frequency and microwave energy
and their use for rapid, nondestructive sensing of quality characteristics of
such materials. Data are presented
graphically showing the frequency and temperature dependence of the
dielectric constant and loss factor of wheat, fresh chicken breast meat, several
fresh fruits, and apple juice, representing food materials with a wide range
of moisture content. The influence of
moisture or water content on the dielectric behavior of these materials is
discussed, and that behavior is explained in terms of dipolar relaxation and
ionic conduction. Key
Words: Dielectric properties, foods, moisture content,
temperature, permittivity, dielectric constant, dielectric loss factor |
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