Abstract:

Understanding radio frequency (RF) and microwave (MW) dielectric properties of foods is important to exploit electromagnetic energy during heating and to develop food composition sensors. In order to provide useful information on the microwave dielectric properties of food, the effects of signal frequency, sample temperature and major compositions including water, salt and fat as well as bulk density on RF-MW dielectric properties of food have been reviewed on the basis of dielectric properties and dielectric polarization mechanisms of commonly-available foods, which will be beneficial for future analysis of its mechanisms and future development trends.

Key words: food, dielectric property, frequency, temperature, composition