DIELECTRIC-PROPERTIES OF PEA PUREE AT 915 MHZ AND 2450 MHZ AS A FUNCTION OF TEMPERATURE

Dielectric properties [dielectric constant (epsilon') and loss factor (epsilon'')] of 20% (w/w) pea puree with and without fortification of 35 mg thiamin/100g pea puree at 915 MHz and 2450 MHz were measured fro m 25 to 125 degrees C by the cavity perturbation technique. Thiamin di d not affect dielectric properties at the concentration studied. The d ielectric constant decreased as frequency and temperature increased. T he loss factor increased as temperature increased at 915 MHz. However, the relationship between loss factor and temperature was not direct a t 2450 MHz due to the contributions of dipolar and ionic losses.