Frequency and Temperature Dependence of the Dielectric Properties of Food Materials

An openended coaxialline probe was used with network and impedance analyzers and a sample temperaturecontrol assembly, designed for use with the probe, to measure the dielectric properties of some food materials as a functionof frequency and temperature. Graphical data for the dielectric constant and loss factor of a macaroni and cheese dinnerpreparation, whey protein gel, ground wholewheat flour, and apple juice illustrate the diverse frequency andtemperaturedependent behavior of the dielectric properties of food materials.