JFS: Food Engineering and Physical Properties

Dielectric Properties of Vegetables and Fruits as a Function of Temperature, Ash, and Moisture Content
O. SIPAHIOGLU AND S.A. BARRINGER ABSTRACT: The dielectric properties of 15 vegetables and fruits were measured at 2450MHz from 5 to 130 8C. Equations were developed as a function of temperature, ash, and either moisture content or water activity, and compared to literature equations. Dielectric constant of vegetables and fruits decreased with temperature and ash content. However, ash was not a factor in the equations produced separately for fruits. Dielectric loss factor changed quadrically with increasing temperature: first decreasing and then increasing. This transition temperature decreased with ash content. Ash increased the dielectric loss factor. Garlic and potato gave unusual results, which could be explained by the behavior of solutions of inulin and potato starch, respectively. Keywords: vegetables, fruits, dielectric properties, dielectric constant, loss factor

Introduction

HE HEATING EFFICIENCY IN A MICROWAVE OVEN IS DETERMINED BY

dielectric properties in addition to thermal properties of foods. The dielectric properties, or complex relative permittivity, are composed of 2 parts: , the dielectric constant, and , the dielectric loss factor. The stored electromagnetic energy in a food item is affected by the dielectric constant and dissipation of this energy into heat is a function of the dielectric loss factor (Mudgett 1995). These 2 parameters are important in determining power absorption and penetration depth during microwave heating. The dielectric properties of vegetables and fruit available in the literature include: corn (Nelson 1978), grape juice (Garcia and others 2001), banana, orange, peach, tangelo (Seaman and Seals 1991), and pea puree (Tong and others 1994). Nelson and others (1994) measured dielectric properties of 23 kinds of fresh fruits between 200MHz and 20GHz at 23 C. The Debye equation and its derivatives were used to analyze dielectric properties of fruits and vegetables over a range of frequencies at room temperature (Kuang and Nelson 1997). However, during the microwave heating process, the temperature of the product changes. Thus, the temperature dependence of fruits and vegetables must also be measured. There are several studies that create regression equations of the dielectric properties for only 1 food item as a function of either composition or temperature. Equations have been developed for the dielectric properties of grapes over a range of temperature and moisture levels (Tulasidas and others 1995). The dielectric properties of maple sap and syrup have been shown to follow the equations developed by Tulasidas and others (1995) (Favreau and others 1997). Predictive equations for fresh and dried apples, mushrooms, strawberries, parsley, and chervil have been developed as a function of temperature (20 to 60 C in 20-degree intervals), moisture, and density, but not of ash content (Funebo and Ohlsson 1999). Two studies predict the temperature dependent dielectric properties for a wide range of food items. Calay and others (1995) developed equations predicting dielectric properties of fruits and vegetables as a function of moisture and temperature. They used the dielectric properties of foods from literature and published values for the composition of the samples instead of measuring them for

the exact samples used. Because of this, they were limited to a maximum of 70 C for most equations. Sun and others (1995) also created predictive equations for the dielectric constant of all foods using the literature data available. They did not separate out fruits and vegetables. For meats, it has been shown that subgrouping produces better results (Sun and others 1995). Thus, there is still a lack of dielectric property data for fruits and vegetables at pasteurization to sterilization temperatures. Some vegetables and fruits are microwave processed. Predictive equations for their dielectric properties at sterilization temperatures are necessary for microwave processing. The objective of this study was to generate predictive equations for the dielectric properties of vegetables and fruits at 5 to 130 C as a function of temperature, ash content, and either moisture content or water activity.

Food Engineering and Physical Properties

Materials and Methods

RESH VEGETABLES AND FRUITS WERE PURCHASED FROM A LOCAL

grocery store in Columbus, Ohio, U.S.A. Vegetables included carrot, parsley, spinach, radish, turnip, yam, potato, garlic, parsnip, and broccoli. Fruits included cucumber, apple, pear, banana, and corn. The samples covered a moisture range of 57.30 to 95.89% and an ash range of 0.26 to 1.56% (Table 1). The dielectric constant and loss factor were measured using an open ended coaxial probe and a network analyzer (85070B and 8752C, Hewlett-Packard, Palo Alto, Calif., U.S.A.) interfaced with a computer. The probe lies facing upwards inside a cylindrical jacketed stainless steel sample holder (2.5 cm inner dia, 3 cm height), which is connected to an oil bath (RTE 140, Neslab Co., Newington, N.H., U.S.A.) that adjusts the temperature of the sample (Figure 1). The sample holder was placed between 2 steel plates and sealed using bolts. O-rings were placed between the sample holder and the plates to prevent moisture loss. A temperature probe connected to a temperature acquisition unit (HP 34970A, Hewlett-Packard, Palo Alto, Calif., U.S.A.) was fit permanently into the upper plate and reaches into the center of the sample. The samples were placed underneath a weak spring that held the sample against the probe if the samples shrunk, and prevented liquid accumulation. This ensured that the sample, and not the expelled liquid, was being
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Dielectric properties of vegetables and fruits. . .

measured. The sample holder was sealed to prevent any moisture loss as steam. A thin metal sheet was placed between the sample and the spring to prevent the spring digging into the sample. The sample (a cylinder 2.5 cm 2.5 cm) was initially refrigerated to 5 C and the oil in the jacketed sample holder cooled the sample holder and probe to 5 C. The sample was placed in the sample holder after everything had reached 5 C. The first measurement was made when the temperature reading was stable. The oil bath was then increased to 5 C above the temperature of measurement. When the sample reached the desired temperature, the dielectric properties were measured and the oil temperature increased another 5 C. Thus, the temperature difference in the sample is from the stated temperature to 5 C warmer. It took 5 to 6 min for the oil bath to raise the temperature of the sample holder 5 C. The entire run took 2.5 to 3 h. A temperature range of 5 to 135 C was measured in 5 C intervals at 2450MHz. All measurements were performed in triplicate, with fresh samples. A sample was bored from most of the vegetables and fruits. The exceptions were leafy vegetables and corn, which were chopped using a blender, and garlic, which was mashed. The probe and sample holder was stabilized so that the probe could not be moved any time during calibration or measurement. The sample holder (Figure 1) was removed from the probe for calibration with the short, then replaced for the rest of the calibration and sample measurements. Calibration was performed using a short, air, and water before every test. The probe was calibrated at room temperature. The dielectric constant and loss factor were calculated from the phase shift and the magnitude of the reflected signal by the software provided with the probe. Ash content of the samples was determined by dry ashing at 500 C in a muffle oven (Thermolyne, Dubuque, Iowa, U.S.A.) overnight according to AOAC (1995), Part 940.26. The moisture content of the samples was determined by drying in a vacuum oven (National Appliance Co., Skokie, Ill., U.S.A.) according to AOAC (1995), Part 934.06, using 6 h at 75 C and 65 mmHg. Water activity was determined using a water activity analyzer (CX-2, Decagon Devices Inc., Pullman, Wash., U.S.A.). The moisture, ash, and water activity of the samples is presented in Table 1. The response variables, dielectric constant and loss factor, were fit by using multiple regression from combinations of temperature, wet basis ash, and either moisture content or water activity. The fitting principle was least squares, which is the most appropriate
Table 1The moisture, water activity, and ash content (wet basis) of samples. Sample Vegetables broccoli carrot garlic parsley parsnip potato radish spinach turnip yam Fruits apple banana corn cucumber pear % Moisture 92.37 89.97 57.30 87.75 79.67 75.19 95.82 90.35 93.84 81.50 84.89 76.67 78.86 95.89 83.78 aw 0.999 0.996 0.983 0.997 0.993 0.990 1.000 0.994 0.998 0.993 0.990 0.985 0.995 1.000 0.992 % Ash 0.93 0.78 1.48 1.47 0.97 0.85 0.63 1.56 0.53 0.93 0.26 0.72 0.61 0.39 0.28

method to employ when the data are expected to exhibit significant random errors (Calay and others 1995). The equations and all predictors included in the equations had a significance of p < 0.001. Quality of fit was assessed from adjusted coefficient of determination (R2adj) of the equation. The data were analyzed using JMPin software (SAS Institute Inc., Cary, N.C., U.S.A.). In addition, temperature dependence of each vegetable and fruit was accessed separately to develop an equation for each. The equations were derived for each sample using the same significance criteria as for the general equations. Dielectric properties of potato starch suspensions with and without salt were measured and compared to the dielectric properties of potatoes. Twenty % (w/w) potato starch (Avebe Inc., Princeton, N.J., U.S.A.), with and without salt (Morton International, Chicago, Ill., U.S.A.), was added to water and mixed continuously for 10 min at 25 C. Dielectric properties of 20 and 41% (w/w) inulin (Imperial Sensus, Sugarland, Tex., U.S.A.) solutions were measured to be compared to garlic. Inulin was dissolved in 25 C water for 10 min, with continuous mixing, allowed to hydrate for 24 h, then measured.

Results and Discussion

Dielectric Constant
The dielectric constant of vegetables and fruits decreased as temperature increased (Figure 2). Most of the water in vegetables

Figure 1Sectional view of stainless steel sample holder for open-ended coaxial probe dielectric properties measurements

Figure 2The effect of ash concentration and moisture on dielectric constant of vegetables and fruits at 2450MHz Vol. 68, Nr. 1, 2003JOURNAL OF FOOD SCIENCE 235

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Dielectric properties of vegetables and fruits. . .

Table 2Predictive equations for the dielectric constant and the loss factor of the samples at 2450MHz. Dielectric constant Overall Vegetables Fruits = 38.57 + 0.1255T + 0.4546M 14.54 A 0.0037 M T+0.07327 A T = 243.6 +1.342T + 4.593M 426.9 A + 376.5 A2 0.01415 M T 0.3151 A T = 22.12 + 0.2379T + 0.5532M 0.0005134 T2 0.003866 M T = 17.72 0.4519 T + 0.001382 T2 0.07448 M + 22.93 A 13.44A2 + 0.002206 M T + 0.1505 A T = 100.02 0.1611 T +0.001415 T2 + 2.429 M 378.9 A + 316.2 A2 = 33.41 0.4415 T + 0.001400 T2 0.1746 M + 1.438 A + 0.001578 M T + 0.2289 A T

Dielectric loss factor Overall Vegetables Fruits

T = temperature ( C), M = moisture (%), A = wet basis ash (%)

and fruits exists as free water, and the dielectric constant of free water decreases with temperature (Mudgett 1995); thus, this was anticipated. The higher the moisture content, the higher the dielectric constant. This was expected, since water is a strong polar solvent in most foods and reorients in response to changes in field polarity; therefore, it is the major component of the food that contributes to the dielectric constant (Ryynanen 1995). Using water activity as the independent variable instead of moisture content did not change R2adj of the equations considerably: a change occurred only in the third decimal place. Therefore, only equations using moisture content are presented. Ash was negatively related to dielectric constant (Eq. 1, Table 2). In general, the higher the ash content, the lower the dielectric constant (Figure 2). Ash is mostly composed of salts that bind water molecules and decrease their ability to reorient themselves in response to the changing electromagnetic field direction. This lowers the dielectric constant (Hasted and others 1948). Similar trends were observed when vegetables and fruits were evaluated as 2 separate groups: the dielectric constant increased with increasing moisture. The dielectric constant of vegetables decreased with ash content (Eq. 2, Table 2). However, ash was not found to be significant in affecting the dielectric constant of fruits (Eq. 3, Table 2). This may be because of the low levels of ash present in the fruits (0.26 to 0.71%) as compared to the vegetables (0.53 to 1.56%). Separating the fruits and vegetables increased the R2adj of the equations, which may be due to differences in the physiological structure between fruit and vegetables (Eq. 2 and 3, Table 2).

Corn and cucumber were grouped together with fruits rather than with vegetables. This was done because, physiologically, they are fruits. However, from the R2adj it was not clear if they fit better with the fruits or with the vegetables. The average percent error of prediction was 6.20% for dielectric constant. The best fit was for cucumber (0.94%). The largest outlier was spinach (12.17%). Potato showed a very different trend from the rest of the samples with a sudden increase from 65 to 70 C. This corresponds to the gelatinization point of potato starch, which is 62 to 68 C (Whistler and Daniel 1985). A suspension of 20% potato starch with and without salt was measured to see if the dielectric constant increases as gelatinization takes place (Figure 3). A similar increase was observed for potato starch as for whole potato. When salt was added, the gelatinization temperature slightly increased. Roebuck and others (1972) observed that gelatinized starch has a higher dielectric constant than a starch suspension with the same water content. They explained this through hydrogen bond stabilization that facilitates polarization of water molecules by the electromagnetic field. Another unusual sample was the garlic. Dielectric constant of garlic increased up to 55 C as opposed to the other samples that, in general, decreased as temperature increased. Garlic contains approximately 30% oligofructosaccharides, mainly in the form of inulin (Van Loo and others 1995). These oligosaccharides bind water. The dielectric constant of bound water increases as temperature increases (Calay and others 1995). Gels of 20 and 41% inulin gels were measured to see if they cause similar trends (Figure 4). The 41% inulin sample matched garlic very closely and showed the same increasing then decreasing trend with temperature. Funebo and Ohlsson (1999) suspected that pectin, which is another high molecular weight hydrophilic compound, may bind water, causing predic-

Food Engineering and Physical Properties

Figure 3Temperature dependence of dielectric constant and dielectric loss factor of potato and potato starch suspensions at 2450MHz 236

Figure 4Temperature dependence of dielectric constant and dielectric loss factor of different concentrations of inulin in comparison to garlic at 2450MHz

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Dielectric properties of vegetables and fruits. . .

Table 3Predictive equations for the dielectric constant and the loss factor of individual vegetables and fruits as a function of Temperature at 2450MHz a Vegetables broccoli carrot garlic parsley parsnip potato radish spinach turnip yam Fruits apple banana corn cucumber pear Dielectric constant b a+bT+cT2 0.1208 0.2068 0.1743 0.08378 0.1323 0.2166 0.1528 0.05240 0.08229 0.03792 0.2136 0.05229 c a Dielectric loss factor b a+bT+cT2 0.02420 0.1040 0.09577 0.04048 0.1385 0.1357 0.1825 0.02897 0.1965 0.1192 0.2407 0.1536 0.1355 0.2474 0.2498 c R2adj 0.001174 0.0016 0.001250 0.001434 0.001332 0.001370 0.001517 0.001176 0.001471 0.001371 0.001348 0.001450 0.001004 0.001746 0.001453 0.915 0.927 0.957 0.938 0.893 0.893 0.846 0.989 0.907 0.899 0.974 0.895 0.883 0.916 0.854 Transition temperature (C) 10.3 32.5 38.3 14.1 52.0 49.5 60.1 12.3 66.8 43.5 89.3 53.0 67.5 70.9 86.0

74.18 77.94 43.47 56.42 65.31 77.31 66.93 64.63 68.73 60.86 77.82 71.06

0.0005129 0 0.001143 0 0 0 0 0.0005831 0.0005706 0.0005502 0 0.0008304

0.989 0.906 0.848 0.646 0.928 0.909 0.727 0.960 0.994 0.950 0.992 0.896

20.89 21.68 19.62 16.45 22.40 17.79 20.36 14.17 17.99 17.59 17.23 21.28 19.02 18.41 20.95

tive equations to produce unexpectedly low numbers based on the water content of the sample. Our data were fit into literature equations to see how closely they predicted dielectric properties of vegetables and fruits. In general, Calay and others (1995) predicted the dielectric constant of vegetables and fruits higher than measured. The fit became worse as the temperature increased. This may be because the data that they used to produce their equations were not collected at high temperatures. Average error of prediction was 15.65%. The predictions by Sun and others (1995) were lower than measured. The worst fit was for low moisture samples from 5 to 60C. As the temperature increased, the fit improved. The average error was 13.20%. As an example, the predictions for cucumber are presented (Figure 5). Equations derived by Funebo and Ohlsson (1999) included density as a factor. Density of cucumber was measured according to the method described by Mohsenin (1986) to compare our prediction (Eq. 1) with their equation. The prediction by Calay and

others (1995) were higher than the predicted values, and the prediction became worse as the temperature increased (Figure 5). Predictions by Funebo and Ohlsson (1999) were higher than the measured values and showed little temperature dependence. The data that they used to derive their equations were collected at 20, 40, and 60 C. Measuring at only 3 temperatures may not be enough to define temperature dependence. The predictions by Sun and others (1995) were lower than the measured values at temperatures below 80 C, and higher for the temperatures above that. Equations that predict dielectric constant of each vegetable and fruit as a function of temperature were produced (Table 3). These equations can be used to obtain the temperature dependent dielectric properties of fruits and vegetables if the composition of those samples are close to those in this study. These equations were more accurate than the combined equation. Some of the vegetables (potato, spinach, yam) could not be fit to an equation for the dielectric constant with reasonable accuracy, therefore they were left unreported.

Dielectric loss factor

For most of the samples, the effect of moisture on dielectric loss factor was negative at temperatures lower than 34 C (Eq. 4). Above that temperature, dielectric loss factor of vegetables and fruits in-

Figure 5Comparison of measured to predicted values of the dielectric constant of cucumber using literature equations at 2450MHz

Figure 6The effect of moisture and ash concentration on dielectric loss factor of vegetables and fruits at 2450MHz Vol. 68, Nr. 1, 2003JOURNAL OF FOOD SCIENCE 237

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Dielectric properties of vegetables and fruits. . .

creased with moisture (Figure 6). The moisture-dielectric loss factor relationship reported in the literature is complex. Funebo and Ohlsson (1999) indicated that dielectric loss factor peaked at a moisture content between 44 and 67% at 2800 MHz. Nelson (1987) found that dielectric loss factor of grains decreased linearly with moisture content at 20, 300, and 2450 MHz. Dielectric loss factor of maple syrup also decreases with increasing moisture content (35 to 98%) at 2450 MHz (Favreau and other 1997). For low moisture content foods, dielectric loss factor usually increases with increasing moisture content until 20 to 30%, levels off, and may decrease for higher moisture contents in the dielectric and the microwave region (Schiffman 1995). At high moisture levels, it was reported that dielectric loss factor increased with increasing moisture content at 3000 MHz (Bengtsson and Risman 1971). This occurs because the effect of moisture content on the dielectric loss factor is both frequency and temperature dependent. The dielectric loss factor decreases then increases with increasing frequency (Mudgett 1995). The dielectric loss factor is the sum of 2 components: ionic, , and dipole, d loss. This minima occurs because of the opposite effects of ionic and dipole loss. The curves for both losses shift to higher frequencies at higher temperatures thus as temperature increases at 2450 MHz, the dipole loss decreases and ionic loss increases. For apples, this minima shifted from 1000 MHz at 22 C to 2000 MHz at 60 C (Feng and others 2002). This explains both the fact that the dielectric loss factor decreases then increases with temperature, and the fact that the loss factor decreases with increasing moisture below 34 C but increases above it. Dielectric loss factor of fruits and vegetables changed as a second-degree function of temperature (Figure 6). They first decreased with temperature then increased. Because of the difference in temperature dependence of the dipole and ionic loss components, the dielectric loss factor of an ionic solution generally decreases as the temperature increases to an intermediate transition point and then increases with temperature (Mudgett 1995). The transition temperatures, Tt, where the dielectric loss factor changes from decreasing to increasing with temperature were calculated for our data. Transition temperatures decreased with ash concentration. There was a negative linear relationship between transition temperatures and ash (R2 = 0.9687) (Figure 7). Garlic, carrot, and broccoli were clearly outliners and were deleted. Without their deletion, the R2 was 0.7292. Garlic had a higher transition temperature than predicted, therefore it acted as if it had less ash. There is no specific literature available about inulin; however, methylcellulose, cellobiose, and other sugars have been shown to bind salt (Braudo 1985). This happens due to coordination centers composed of hydroxyl groups attracting cations. Southgate (1978) indicates that some dietary fibers also bind ions. Broccoli and carrot had lower transition temperatures than predicted, as if the samples had higher ash. The dielectric loss factor increased with ash content as expected (Figure 6). Ash increases the dielectric loss factor by increasing the ionic component of the dielectric loss factor. Equations that predict dielectric loss factor of each vegetable and fruit as a function of temperature were produced with higher R2adj values (Table 3). Unlike for the dielectric constant, these were all quadratic equations. The loss factor was predicted with an average error of 13.22%. Literature also shows that it is more difficult to predict loss factor than dielectric constant (Sun and others 1995, Calay and others 1995). Best predicted samples were parsnip (3.76%) and corn (4.43%). The worst were yam (27.0%) and potatoes (24.47%), which were both lower than would be predicted. Dielectric loss factor of potatoes was similar to the loss factor of a 20% starch suspension with 1% salt (Figure 3). Both yam and potato are high starch vegetables. The dielectric loss factor of starch-salt solutions is lower than would be predicted based on salt content because of a starch-salt interaction (Bircan and Barringer 1998). Therefore, the dielectric loss factor of the high starch vegetables is lower than would be predicted based on the ash content. When the vegetables and fruits were separated into 2 separate groups, the R2adj values improved (Eq. 5 and 6). The dielectric loss factor decreased with temperature at temperatures lower than 56.9 C for vegetables. The data for dielectric loss factor were compared to equations in the literature. Equation of Calay and others (1995) predicted our data with an average error of 34.91%. Their predictions had high errors at high temperatures and did not reflect the increasing loss factor with temperature. The predictions were better at temperatures below 55 C. The equation did not contain a T2 term to reflect the curved nature of the response of dielectric constant to temperature. Sun and others (1995) could not produce an equation that could reasonably predict dielectric loss factor of fruits and vegetables.

Food Engineering and Physical Properties

Figure 7The effect of ash on transition temperatures at 2450MHz. The data from carrot, broccoli and garlic were deleted to obtain the correlation. 238

Figure 8Comparison of measured to predicted values of the dielectric loss factor of banana using literature equations at 2450MHz

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Dielectric properties of vegetables and fruits. . .

All available equations were used to predict the dielectric loss factor of banana as an example (Figure 8). Eq. 4 and Calay and others (1995) produced predictions close to the measurements under 55 C. However, above this temperature, Calay and others (1995) predicted that the dielectric loss factor decreases with temperature, where the measured values increase. This may be due to the data used to produce their equation. Using only low temperature data, the increase in the dielectric loss factor at higher temperatures can not be seen. Funebo and Ohlsson (1999) predicted the dielectric loss factor of banana almost constant with temperature. Their equations did not contain a quadratic temperature term or consider ash as a factor.
rials. J Micro Pow 6:107-23. Bircan C, Barringer SA. 1998. Salt-starch interactions as evidenced by viscosity and dielectric property measurements. J Food Sci 63(6):983-6. Braudo EE. 1985. Starch as a functional component of food systems. Die Nahr 9:885-94. Calay RK, Newborough M, Probert D, Calay PS. 1995. Predictive equations for the dielectric properties of foods. Int J Food Sci Tech 29:699-713. Favreau D, Sosle V, Raghavan GSV. 1997. Dielectric properties of maple sap and syrup at 2.45 GHz . J Micro Pow EE 32(2):96-100. Feng H, Tang J, Cavalieri RP. 2002. Dielectric properties of dehydrated apples as affected by moisture and temperature. Trans ASAE 45(1):129-35. Funebo T, Ohlsson T. 1999. Dielectric properties of fruits and vegetables as a function of temperature and moisture content. J Micro Pow EE 34(1):42-54. Garcia A, Torres JL, Prieto E, De Blas M. 2001. Dielectric properties of grape juice at 0.2 and 3 GHz. J Food Eng 48:203-11. Hasted JB, Ritson DM, Collie CH. 1948. Dielectric properties of aqueous ionic solutions. Part I and II. J Chem Phys 16:1-21. Kuang W, Nelson SO. 1997. Dielectric relaxation characterizxation of fresh fruits and vegetables from 3 to 20 GHz. J Micro Pow EE. 32(2):114-22. Mohsenin NN. 1986. Physical properties of plant and animal materials. New York: Gordon and Breach Science Publishers. 95 p. Mudgett RE. 1995. Electrical properties of foods. In Rao, MA, and Rizvi, SSH, editors. Engineering Properties of Foods. 2nd ed. New York: Marcel Decker, Inc. p 389-455. Nelson SO. 1978. Frequency and moisture dependence of the dielectric properties of high-moisture corn. J Microwave Power 13(2):213-8. Nelson SO. 1987. Frequency, moisture, and density dependence of the dielectric properties of small grains. Trans ASAE 35(2):625-9. Nelson SO, Forbus W, Lawrance K. 1994. Permittivities of fruits and vegetables at 0.2 to 20 GHz. J Micro Pow EE 29(2):81-93. Roebuck BD, Goldblith SA, Westphal WB. 1972. Dielectric properties of carbohydratewater mixtures at microwave frequencies. J Food Sci 37:199-204. Ryynanen S. 1995. The electromagnetic properties of food materials: a review of the basic principles. J Food Eng 26:409-29. Seaman R, Seals J. 1991. Fruit pulp and skin dilectric properties for 150 MHz to 6400 MHz. . J Micro Pow EE 26(2):72-81. Schiffman RF. 1995. Microwave and dielectric drying. In: Mujumdar AS. Handbook of Industrial Drying. New York: Marcel Decker Inc. 352 p. Southgate DAT. 1978. The definition, analysis and properties of dietary fiber. J Plant Foods 3(1/2):9-19. Sun E, Datta A, Lobo S. 1995. Composition-based predictions of dielectric properties of foods. J Micro Pow EE 30(4):205-12. Tong CH, Lentz RR, Rossen JL. 1994. Dielectric properties of pea puree at 915 MHz and 2450 MHz as a function of temperature. J Food Sci 59(1):121-2, 134. Tulasidas TN, Raghavan GSV, van de Voort F, Girard R. 1995. Dielectric properties of grapes and sugar solutions at 2.45 GHz. J Micro Pow EE 30(2):117-23. Van Loo J, Coussement P, De Leenheer L, Hoebregs H, Smits G. 1995. On the presence of inulin and oligofructose as natural ingredients in the Western diet. Crit Rev Food Sci Technol 35(6):525-52. Whistler RL, Daniel JR. 1985. Carbohydrates. In: Fennema OR, Food Chemistry. New York: Marcel Dekker, Inc. 114 p. MS 20020252 Submitted 4/22/02, Revised 7/23/02, Accepted 8/9/02, Received 8/12/02

Conclusions
were grouped together, the dielectric constant decreased with temperature and ash content but increased with moisture content. Ash was not a significant factor when the fruits were put in separate equations. The unusual samples were potato and garlic. A sudden increase in the dielectric constant of potato was observed near the gelatinization temperature of starch. The dielectric constant of garlic increased then decreased, similar to the results for inulin. These 2 samples show that high molecular weight carbohydrates can have a significant effect on effect of temperature on the dielectric constant. The dielectric loss factor changed as a 2nd degree function of temperature: first decreasing and then increasing. Ash positively affected the dielectric loss factor. The transition temperature decreased with ash content. The samples with the greatest error, potato and yam, may be due to salt binding by the starch. The dielectric constant, which gave a smaller average error, was better predicted than the dielectric loss factor. Creating separate equations for vegetables and fruits increased the R2Adj values for both dielectric constant and dielectric loss factor. Literature equations generally had the greatest error above 60 C.

HEN VEGETABLES AND FRUITS IN THEIR UNPROCESSED STATE

References
AOAC. 1995. Official Methods of Analysis of the Association of Official Analytical Chemists,. 16th ed., P. Cunniff (Ed.). Association of Official Analytical Chemists Inc., Arlington, Va. Bengtsson NE, Risman PO. 1971. Dielectric properties of foods at 3GHz as determined by a cavity perturbation technique. II. Measurements on food mate-

The authors are with the Dept. of Food Science and Technology, Ohio State Univ., 2015 Fyffe Court, Columbus, OH 43120. Direct inquiries to author Barringer (E-mail: barringer.ll@osu.edu).

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