Influence of Water Content on RF and Microwave Dielectric Behavior of Foods

Abstract

The importance of dielectric properties of food materials is discussed with respect to their influence on the geating 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 of the dielectric consant and loss factor of wheat, fresh chicken breast meat, serveral 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 vehavior is explanied in terms of dipolar relaxation and ionic conduction.

Key Words:

• Dielectric properties
• Foods
• moistur content
• temperature
• permittivity,
• dielectric constant,
• delectric loss factor