关键词: 介电谱, 介电加热, 介电性质, 食品, 质量检测

Abstract: This article mainly reviews the progress that has been made in recent years in the application of dielectric spectroscopy (DS) in various food systems (fruits/vegetables, edible oil, meat/fish, milk and its products, eggs, honey, and alcoholic drinks). We describe the advantages and limitations of dielectric heating in food processing. We also set forth the feasibility of applying DS in quality detection of various food systems. In order to utilize this technology effectively, the differences in the advantages of DS in various foods are provided specially. Besides, the possible roles and future trends of DS in food-related fields are discussed.

Key words: dielectric spectroscopy, dielectric heating, dielectric properties, food, quality detection