Abstract
The dielectric properties of foods are important in understanding and modeling their behavior in radio-frequency (RF) and microwave processing, heating, and cooking of food materials. They are important because they influence the absorption of energy from the high-frequency electric fields and the conversion to heat. Thus, they are also important in the design of RF and microwave processing equipment and in the design of foods and meals intended for microwave preparation. Some food materials were selected to illustrate the behavior of their dielectric properties with respect to frequency, temperature, and moisture content. Included are ground wheat; fresh fruits such as banana, apple, cantaloupe, honeydew melon, and watermelon; some food ingredients; and fresh chicken meat. The importance of dielectric relaxation and ionic conduction is discussed in explaining the behavior of food dielectric properties with respect to frequency and temperature.
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