Abstract
Complex permittivity is the physical property that describes the interaction between matter and an electromagnetic field. This property is related to the structural and physico-chemical properties such as water and soluble solids content or water activity of the material. The complex permittivity of different aqueous solutions, fresh and osmotically dehydrated cherry tomatoes was measured and related to the products’ composition. Results showed that fruits osmotically dehydrated with sucrose solutions reached the lowest loss factors but the maximum penetration depth ( D p). On the other hand, fruits immersed in binary salt solutions showed the inverse tendency. For products impregnated with ternary solutions an intermediate behaviour was observed. Calcium lactate addition had no significant effects on complex permittivity at 2.45 GHz, but its presence increased the effective loss factor at low frequency. The dielectric properties of fruits and vegetables can be modified by controlling osmotic process variables (time, temperature, pressure and osmotic solution composition) in order to improve their further drying with microwaves.
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