Dielectric Properties of Vegetables and Fruits as a Function of Temperature, Ash, and Moisture Content

The dielectric properties of 15 vegetables and fruits were measured at 2450MHz from 5 to 130 °C. Equations were developed as a function of temperature, ash, and either moisture content or water activity, and compared to literature equations. Dielectric constant of vegetables and fruits decreased wit...

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Veröffentlicht in:	Journal of food science 2003, Vol.68 (1), p.234-239
Hauptverfasser:	Sipahioglu, O, Barringer, S.A
Format:	Artikel
Sprache:	eng
Schlagworte:	ash content Biological and medical sciences Comparative analysis dielectric constant Dielectric properties Food engineering Food industries Food science Fruit and vegetable industries Fruits Fundamental and applied biological sciences. Psychology garlic General aspects Linear equations loss factor potato starch potatoes Temperature Vegetables water activity water content
Online-Zugang:	Volltext
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