FREQUENCY AND TEMPERATURE DEPENDENCE OF THE DIELECTRIC PROPERTIES OF SOME FOOD MATERIALS

Authors: Nelson, Stuart; BARTLEY, PHILIP - OLD DOMINION UNIVERSITY

Submitted to: ASAE Annual International Meeting
Publication Type: Proceedings
Publication Acceptance Date: 6/12/2001
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: An open-ended coaxial-line probe was used with network and impedance analyzers and a sample temperature control assembly, designed for use with the probe, to measure the dielectric properties of some food materials as a function of frequency and temperature. Graphical data for the dielectric constant and loss factor of whey protein gel, ground whole-wheat flour, and dapple juice illustrate the diverse frequency- and temperature-dependent behavior of food materials.