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Articles

Dielectric properties of guava, mamey sapote, prickly pears, and Nopal in the microwave range

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Pages 2944-2953 | Received 01 Aug 2016, Accepted 11 Nov 2016, Published online: 23 Mar 2017

Figures & data

Table 1. Average physicochemical parameters of studied fruits and no pal.

Table 2. Average dielectric constant (ε’), dielectric loss factor (ε”), and penetration depth (dp) of guava and mamey sapote fruits, ripe, and unripe stages, at ISM (Industrial, Scientific and Medical) frequencies.

Table 3. Average dielectric constant (ε’), dielectric loss factor (ε”), and penetration depth (dp) of prickly pear (or cactus pear fruit), white and red variety, ripe, and unripe stages, at ISM (Industrial, Scientific and Medical) frequencies.

Table 4. Average dielectric constant (ε’), dielectric loss factor (ε”), and penetration depth (dp) of nopal (cladode from Opuntia) at ISM (Industrial, Scientific, and Medical) frequencies.

Figure 1. Dielectric constant of (a) guava, (b) mamey, and (c) prickly pears and nopal at 20ºC.

Figure 1. Dielectric constant of (a) guava, (b) mamey, and (c) prickly pears and nopal at 20ºC.

Figure 2. Decreasing in dielectric constant due to increasing temperature for unripe fruits: (a) guava, (b) mamey sapote, and (c) red prickly pear.

Figure 2. Decreasing in dielectric constant due to increasing temperature for unripe fruits: (a) guava, (b) mamey sapote, and (c) red prickly pear.

Figure 3. Dielectric loss factor of (a) guava, (b) mamey sapote, and (c) red prickly pear and nopal at 20ºC.

Figure 3. Dielectric loss factor of (a) guava, (b) mamey sapote, and (c) red prickly pear and nopal at 20ºC.

Figure 4. Decreasing in dielectric loss factor due to increasing temperature for unripe fruits: (a) guava, (b) mamey sapote, and (c) nopal.

Figure 4. Decreasing in dielectric loss factor due to increasing temperature for unripe fruits: (a) guava, (b) mamey sapote, and (c) nopal.

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