Skip to main content
ARS Home » Research » Publications at this Location » Publication #109535
Title: DIELECTRIC PROPERTIES OF FOOD MATERIALS AND ELECTRIC FIELD INTERACTIONS

Author
item NELSON, STUART
item DATTA, ASHIM - CORNELL UNIVERSITY

Submitted to: Handbook of Microwave Technology for Food Applications
Publication Type: Book / Chapter
Publication Acceptance Date: 10/31/2000
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: This chapter for a new book, Handbook of Microwave Technology for Food Applications, to be published by Marcell Dekker, Inc, New York, provides definitions of terms and basic principles relating to the dielectric properties of materials. The variation of dielectric properties with frequency, temperature, and density of materials is discussed in detail. Principles and techniques for measurement of the dielectric properties are also described. The dielectric behavior of food materials to be expected under microwave heating, as it depends on their dielectric properties, is discussed, and examples of dielectric properties are presented for food materials, including cereal grains, fresh fruits and vegetables, nuts, diary products, fish and seafood, salt solutions, meats, and baked food products. The effects of composition on dielectric properties and the behavior of those properties at freezing and sterilizing temperatures are also presented. A considerable amount of data on the dielectric propertie of food materials is presented, and compilations of other dielectric properties data are identified for reference.