Dielectric properties of foods: reported data in the 21st Century and their potential applications.

By M. Sosa‐Morales, L. Valerio-Junco, A. López‐Malo, H. García. 2010

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Recent Studies Related to Microwave Processing of Fluid Foods (2011, methodology): “…properties of food materials are affected by several different factors including frequency of the applied alternating electric field, food temperature, moisture, structure, and other constituents (Tang et al. 2002; Venkatesh and Raghavan 2004; Datta et al. 2005; Sosa-Morales et al. 2010b).”
Chemical, dielectric and structural characterization of optimized hydrochar produced from hydrothermal carbonization of palm shell (2016, background): “The dielectric properties depend upon the composition and structure of materials as well as on the process conditions like temperature [11].”