Review on the Study of Dielectric Properties of Food Materials

Wondemu Bogale Teseme; Helen Weldemichael Weldeselassie

doi:doi:10.11648/j.ajetm.20200505.11

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Review on the Study of Dielectric Properties of Food Materials

Wondemu Bogale Teseme, Helen Weldemichael Weldeselassie

Published in American Journal of Engineering and Technology Management (Volume 5, Issue 5)

Received: 19 October 2020 Accepted: 5 November 2020 Published: 23 November 2020

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Abstract

Dielectric properties of foods are used to explain interactions of foods with electric fields. It determines the interaction of electromagnetic waves with matter and defines the charge density under an electric field. For engineering point of view, dielectric properties are the foremost important physical properties related to radio frequency and microwave heating, it is critical to possess knowledge of the dielectric properties of materials in products and process development and, within the modern design of dielectric heating system for the need of desired process. Dielectric properties are often categorized into two: dielectric constant and dielectric loss factor. Dielectric constant is the ability of a material to store microwave energy and dielectric loss factor is the ability of a material to dissipate microwave energy into heat. Dielectric properties of food materials are required for various applications in food industry like microwave (at 915 or 2450 MHz), radio wave (at 13.56, 27.12 or 40.68 MHz) and magnetic field processing. In this review, the dielectric properties of various food groups were listed such as; Cereal grains and oilseeds, Bakery product, Dairy products, Poultry products, Fruits and vegetables. Dielectric properties are utilized in fruit drying processes, protect food materials from insects that already present in dried fruits, pasteurization, sterilization, tempering of concentration of liquid foods such as fruit juices, identification, processing, quality monitoring of fats and oils and improvement during oil processing and storage. The dielectric studies of food materials are an important tool to identify the quality of food materials and to improve dielectric heating uniformity. Frequency, moisture content, phase change, storage time and temperature are main factors that influence the dielectric properties of food material.

Published in	American Journal of Engineering and Technology Management (Volume 5, Issue 5)
DOI	10.11648/j.ajetm.20200505.11
Page(s)	76-83
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Dielectric Properties, Microwave, Radio Frequency, Food Material

References

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Wondemu Bogale Teseme, Helen Weldemichael Weldeselassie. (2020). Review on the Study of Dielectric Properties of Food Materials. American Journal of Engineering and Technology Management, 5(5), 76-83. https://doi.org/10.11648/j.ajetm.20200505.11

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ACS Style

Wondemu Bogale Teseme; Helen Weldemichael Weldeselassie. Review on the Study of Dielectric Properties of Food Materials. Am. J. Eng. Technol. Manag. 2020, 5(5), 76-83. doi: 10.11648/j.ajetm.20200505.11

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AMA Style

Wondemu Bogale Teseme, Helen Weldemichael Weldeselassie. Review on the Study of Dielectric Properties of Food Materials. Am J Eng Technol Manag. 2020;5(5):76-83. doi: 10.11648/j.ajetm.20200505.11

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@article{10.11648/j.ajetm.20200505.11,
  author = {Wondemu Bogale Teseme and Helen Weldemichael Weldeselassie},
  title = {Review on the Study of Dielectric Properties of Food Materials},
  journal = {American Journal of Engineering and Technology Management},
  volume = {5},
  number = {5},
  pages = {76-83},
  doi = {10.11648/j.ajetm.20200505.11},
  url = {https://doi.org/10.11648/j.ajetm.20200505.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajetm.20200505.11},
  abstract = {Dielectric properties of foods are used to explain interactions of foods with electric fields. It determines the interaction of electromagnetic waves with matter and defines the charge density under an electric field. For engineering point of view, dielectric properties are the foremost important physical properties related to radio frequency and microwave heating, it is critical to possess knowledge of the dielectric properties of materials in products and process development and, within the modern design of dielectric heating system for the need of desired process. Dielectric properties are often categorized into two: dielectric constant and dielectric loss factor. Dielectric constant is the ability of a material to store microwave energy and dielectric loss factor is the ability of a material to dissipate microwave energy into heat. Dielectric properties of food materials are required for various applications in food industry like microwave (at 915 or 2450 MHz), radio wave (at 13.56, 27.12 or 40.68 MHz) and magnetic field processing. In this review, the dielectric properties of various food groups were listed such as; Cereal grains and oilseeds, Bakery product, Dairy products, Poultry products, Fruits and vegetables. Dielectric properties are utilized in fruit drying processes, protect food materials from insects that already present in dried fruits, pasteurization, sterilization, tempering of concentration of liquid foods such as fruit juices, identification, processing, quality monitoring of fats and oils and improvement during oil processing and storage. The dielectric studies of food materials are an important tool to identify the quality of food materials and to improve dielectric heating uniformity. Frequency, moisture content, phase change, storage time and temperature are main factors that influence the dielectric properties of food material.},
 year = {2020}
}

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TY  - JOUR
T1  - Review on the Study of Dielectric Properties of Food Materials
AU  - Wondemu Bogale Teseme
AU  - Helen Weldemichael Weldeselassie
Y1  - 2020/11/23
PY  - 2020
N1  - https://doi.org/10.11648/j.ajetm.20200505.11
DO  - 10.11648/j.ajetm.20200505.11
T2  - American Journal of Engineering and Technology Management
JF  - American Journal of Engineering and Technology Management
JO  - American Journal of Engineering and Technology Management
SP  - 76
EP  - 83
PB  - Science Publishing Group
SN  - 2575-1441
UR  - https://doi.org/10.11648/j.ajetm.20200505.11
AB  - Dielectric properties of foods are used to explain interactions of foods with electric fields. It determines the interaction of electromagnetic waves with matter and defines the charge density under an electric field. For engineering point of view, dielectric properties are the foremost important physical properties related to radio frequency and microwave heating, it is critical to possess knowledge of the dielectric properties of materials in products and process development and, within the modern design of dielectric heating system for the need of desired process. Dielectric properties are often categorized into two: dielectric constant and dielectric loss factor. Dielectric constant is the ability of a material to store microwave energy and dielectric loss factor is the ability of a material to dissipate microwave energy into heat. Dielectric properties of food materials are required for various applications in food industry like microwave (at 915 or 2450 MHz), radio wave (at 13.56, 27.12 or 40.68 MHz) and magnetic field processing. In this review, the dielectric properties of various food groups were listed such as; Cereal grains and oilseeds, Bakery product, Dairy products, Poultry products, Fruits and vegetables. Dielectric properties are utilized in fruit drying processes, protect food materials from insects that already present in dried fruits, pasteurization, sterilization, tempering of concentration of liquid foods such as fruit juices, identification, processing, quality monitoring of fats and oils and improvement during oil processing and storage. The dielectric studies of food materials are an important tool to identify the quality of food materials and to improve dielectric heating uniformity. Frequency, moisture content, phase change, storage time and temperature are main factors that influence the dielectric properties of food material.
VL  - 5
IS  - 5
ER  -

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Author Information

Wondemu Bogale Teseme

Department of Food Technology and Process Engineering, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia
Helen Weldemichael Weldeselassie

Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia

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APA Style

Wondemu Bogale Teseme, Helen Weldemichael Weldeselassie. (2020). Review on the Study of Dielectric Properties of Food Materials. American Journal of Engineering and Technology Management, 5(5), 76-83. https://doi.org/10.11648/j.ajetm.20200505.11

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ACS Style

Wondemu Bogale Teseme; Helen Weldemichael Weldeselassie. Review on the Study of Dielectric Properties of Food Materials. Am. J. Eng. Technol. Manag. 2020, 5(5), 76-83. doi: 10.11648/j.ajetm.20200505.11

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AMA Style

Wondemu Bogale Teseme, Helen Weldemichael Weldeselassie. Review on the Study of Dielectric Properties of Food Materials. Am J Eng Technol Manag. 2020;5(5):76-83. doi: 10.11648/j.ajetm.20200505.11

Copy | Download

@article{10.11648/j.ajetm.20200505.11,
  author = {Wondemu Bogale Teseme and Helen Weldemichael Weldeselassie},
  title = {Review on the Study of Dielectric Properties of Food Materials},
  journal = {American Journal of Engineering and Technology Management},
  volume = {5},
  number = {5},
  pages = {76-83},
  doi = {10.11648/j.ajetm.20200505.11},
  url = {https://doi.org/10.11648/j.ajetm.20200505.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajetm.20200505.11},
  abstract = {Dielectric properties of foods are used to explain interactions of foods with electric fields. It determines the interaction of electromagnetic waves with matter and defines the charge density under an electric field. For engineering point of view, dielectric properties are the foremost important physical properties related to radio frequency and microwave heating, it is critical to possess knowledge of the dielectric properties of materials in products and process development and, within the modern design of dielectric heating system for the need of desired process. Dielectric properties are often categorized into two: dielectric constant and dielectric loss factor. Dielectric constant is the ability of a material to store microwave energy and dielectric loss factor is the ability of a material to dissipate microwave energy into heat. Dielectric properties of food materials are required for various applications in food industry like microwave (at 915 or 2450 MHz), radio wave (at 13.56, 27.12 or 40.68 MHz) and magnetic field processing. In this review, the dielectric properties of various food groups were listed such as; Cereal grains and oilseeds, Bakery product, Dairy products, Poultry products, Fruits and vegetables. Dielectric properties are utilized in fruit drying processes, protect food materials from insects that already present in dried fruits, pasteurization, sterilization, tempering of concentration of liquid foods such as fruit juices, identification, processing, quality monitoring of fats and oils and improvement during oil processing and storage. The dielectric studies of food materials are an important tool to identify the quality of food materials and to improve dielectric heating uniformity. Frequency, moisture content, phase change, storage time and temperature are main factors that influence the dielectric properties of food material.},
 year = {2020}
}

Copy | Download

TY  - JOUR
T1  - Review on the Study of Dielectric Properties of Food Materials
AU  - Wondemu Bogale Teseme
AU  - Helen Weldemichael Weldeselassie
Y1  - 2020/11/23
PY  - 2020
N1  - https://doi.org/10.11648/j.ajetm.20200505.11
DO  - 10.11648/j.ajetm.20200505.11
T2  - American Journal of Engineering and Technology Management
JF  - American Journal of Engineering and Technology Management
JO  - American Journal of Engineering and Technology Management
SP  - 76
EP  - 83
PB  - Science Publishing Group
SN  - 2575-1441
UR  - https://doi.org/10.11648/j.ajetm.20200505.11
AB  - Dielectric properties of foods are used to explain interactions of foods with electric fields. It determines the interaction of electromagnetic waves with matter and defines the charge density under an electric field. For engineering point of view, dielectric properties are the foremost important physical properties related to radio frequency and microwave heating, it is critical to possess knowledge of the dielectric properties of materials in products and process development and, within the modern design of dielectric heating system for the need of desired process. Dielectric properties are often categorized into two: dielectric constant and dielectric loss factor. Dielectric constant is the ability of a material to store microwave energy and dielectric loss factor is the ability of a material to dissipate microwave energy into heat. Dielectric properties of food materials are required for various applications in food industry like microwave (at 915 or 2450 MHz), radio wave (at 13.56, 27.12 or 40.68 MHz) and magnetic field processing. In this review, the dielectric properties of various food groups were listed such as; Cereal grains and oilseeds, Bakery product, Dairy products, Poultry products, Fruits and vegetables. Dielectric properties are utilized in fruit drying processes, protect food materials from insects that already present in dried fruits, pasteurization, sterilization, tempering of concentration of liquid foods such as fruit juices, identification, processing, quality monitoring of fats and oils and improvement during oil processing and storage. The dielectric studies of food materials are an important tool to identify the quality of food materials and to improve dielectric heating uniformity. Frequency, moisture content, phase change, storage time and temperature are main factors that influence the dielectric properties of food material.
VL  - 5
IS  - 5
ER  -

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