DIELECTRIC PROPERTIES OF MASHED POTATOES

Figures & data

Table 1. Composition of Samples of Mashed Potatoes According to a Chemical Analysis

Composition	Procedure 1 [weight %]	Procedure 2 [weight %]	Relative Error of Analysis (max) [%]
Water	86.6	84.6	± 2
Proteins	1.08	1.33	± 3
Fat	0.13	0.15	± 4
Saccharides	11.8	13.54	Calculated
Ash	0.39	0.38	± 4
NaCl	0.046	0.051	± 5

Figure 1. Experimental set-up for measuring the temperature dependency of dielectric constants.

Figure 2. Data from literature (Datta, Sun, and Solis, 1995) and measured values of mashed potatoes together with inter- and extrapolated lines to guide the eye.

Figure 3. Frequency dependency of the permittivity of mashed potatoes at temperatures below and above the water phase transition.

Table 2. Fit Parameters for the Linear Regression in Figure 2 

	Sample 1		Sample 2
	ε′	ε″	ε′	ε″
m	−0.209 ± 0.010	−0.070 ± 0.005	−0.139 ± 0.005	−0.131 ± 0.007
b	73.7 ± 0.4	17.7 ± 0.1	58.7 ± 0.1	14.7 ± 0.1

Figure 4. Temperature dependency of the power penetration depth δ _p at 2.45 GHz.