Dielectric Properties of Foods

Buşra Tıraş, Sercan Dede, Filiz Altay


Dielectric properties of materials are used for evaluating their interactions with electromagnetic energy. Dielectric properties of food materials are required for various applications in food industry such as microwave (at 915 or 2450 MHz), radio wave (at 13.56, 27.12 or 40.68 MHz) and magnetic field processing. In order to understand the response of food materials to electromagnetic energy, dielectric parameters must be determined as a function of frequency, temperature, composition and moisture content. In this review, the dielectric properties of different food groups were listed depending on temperature and frequency ranges. In addition to the literature data of dielectric properties, the penetration depths of microwave or radio wave through food groups were calculated. The effects of temperature and composition (mostly moisture content) on dielectric properties depend on the type of the food and sometimes on frequency. However, the effect of frequency is constant; increased frequency decreased dielectric constant, loss factor and penetration depth. The lowest calculated penetration depth belonged to the fish surimi gel as 3.39 mm at microwave frequency whereas they were high generally for fats, oily seeds and flours (max was 372602 mm for corn flour). It appears that dielectric properties of foods should be investigated further depending on the interactions between frequency, temperature and composition. And then, dielectric heating based on the aim of the process can be applied accordingly. Besides, it appears that the moisture content and especially the dipole rotation and the conductivity movements of the molecules in free water content of the food are some of the most critical factors influencing the dielectric properties of food materials.


Dielectric properties; microwave; radiowaves; food material

Full Text:


DOI: https://doi.org/10.24925/turjaf.v7i11.1805-1816.2650

 Creative Commons License
This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed by the following national and international scientific indexing services:





















Our Journals

Turkish Journal of Agriculture - Food Science and Technology

International Journal of Poultry - Ornamental Birds Science and Technology

Turkish Research Journal of Academic Social Science

Turkish Research Journal of Academic Technical Science

Turkish Research Journal of Academic Health and Medical Sciences

Our congresses

International Anatolian Agriculture, Food, Environment and Biology Congress (TARGID)

International Congress of the Turkish Journal of Agriculture - Food Science and Technology (TURJAF)

Our Youtube Channel


Our Books

Our Scientific Books

About Us

The Turkish Science and Technology Publishing (TURSTEP) is an online and open-access platform to publish recent research and articles of scholars worldwide. Founded in 2013 and based in Turkey, the TURSTEP as a platform for academics, educators, scholars, and students from Turkey and around the world, to connect with one another. The TURSTEP disseminates research that is proven or predicted to be of significant influence for the general public.


Contact Us

Please send all inquiries to the email:


Business Adress

Eğriköprü mh. Pilot Kaya İstektepe Cad. 9/1 BLOK Daire 7, 58050 Merkaz/Sivas, Turkey