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.
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