Dielectric Properties of Mashed Potatoes Relevant to Microwave and Radio‐frequency Pasteurization and Sterilization Processes

Dielectric properties of mashed potatoes relevant to microwave and radio‐frequency (RF) pasteurization and sterilization processes were measured over 1 to 1800 MHz and 20 °C to 120 °C. Effects of moisture content (81.6% to 87.8%, wb) and salt content (0.8% to 2.8%, wb) were investigated. Dielectric loss factors and constants decreased with frequency. Dielectric loss factors increased with temperature and salt content, but dielectric constants were not significantly affected. Ionic conductivity played a dominant role at low frequencies. Power penetration depth increased with moisture content and decreased with temperature, frequency, and salt content. Regression equations were developed to relate the dielectric properties to temperature, moisture, and salt contents.