The relationship of dielectric response and water activity in food (original) (raw)
2019, Journal of Food Engineering
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Dielectric Properties of Foods
Turkish Journal of Agriculture - Food Science and Technology
Dielectric properties of materials are used for evaluating their interactions with electromagnetic energy. Dielectric properties of food materials are required for various applications in food industry such as microwave (at 915 or 2450 MHz), radio wave (at 13.56, 27.12 or 40.68 MHz) and magnetic field processing. In order to understand the response of food materials to electromagnetic energy, dielectric parameters must be determined as a function of frequency, temperature, composition and moisture content. In this review, the dielectric properties of different food groups were listed depending on temperature and frequency ranges. In addition to the literature data of dielectric properties, the penetration depths of microwave or radio wave through food groups were calculated. The effects of temperature and composition (mostly moisture content) on dielectric properties depend on the type of the food and sometimes on frequency. However, the effect of frequency is constant; increased fr...
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