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Factors Influencing the Dielectric Properties of Agricultural and Food Products

Author:
Nelson, Stuart O., Trabelsi, Samir
Source:
The Journal of microwave power and electromagnetic energy : a publication of the International Microwave Power Institute. 2012 v.46 no.2 pp. 93
ISSN:
0832-7823
Subject:
cheeses, chicken meat, dielectric heating, dielectric properties, eggs, electric field, food quality, fruits, gels, grains, peanuts, radio waves, temperature, water content, whey protein
Abstract:
Dielectric properties of materials are defined, and the major factors that influence these properties of agricultural and food materials, namely, frequency of the applied radiofrequency or microwave electric fields, and water content, temperature, and density of the materials, are discussed on the basis of fundamental concepts. The dependence of measured dielectric properties on these factors is illustrated graphically and discussed for a number of agricultural and food products, including examples of grain, peanuts, fruit, eggs, fresh chicken meat, whey protein gel, and a macaroni and cheese preparation. General observations are provided on the nature of the variation of the dielectric properties with the major variables.
Agid:
54182
Handle:
10113/54182