Variations in the dielectric properties of foods with applied microwave frequencies, and food composition, moisture content and temperature, were investigated. A series of equations to estimate the dielectric properties of a wide range of food materials was deduced from available experimental data and current understanding. the equations are suitable for incorporating into a numerical model to predict the transient temperature and moisture‐content profiles within microwave‐heated foods.
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Calay et al. (1994) studied this question.
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