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Radio-Frequency and Microwave Dielectric Properties of Fresh Fruits and

Vegetables

Conference Paper  in  Transactions of the ASAE. American Society of Agricultural Engineers · January 2003
DOI: 10.13031/2013.13923

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 Paper Number: 036196
An ASAE Meeting Presentation

Radio-Frequency and Microwave Dielectric Properties

of Fresh Fruits and Vegetables

Stuart O. Nelson, Research Agricultural Engineer

U. S. Department of Agriculture, Agricultural Research Service, Russell Research Center,
P. O. Box 5677, Athens, GA 30604-5677. E-mail: sonelson@qaru.ars.usda.gov.

Written for presentation at the

2003 ASAE Annual International Meeting
Sponsored by ASAE
Riviera Hotel and Convention Center
Las Vegas, Nevada, USA
27- 30 July 2003

Abstract. The relative complex permittivity, consisting of the dielectric constant and loss factor,
were measured for samples cut from nine fresh fruits and vegetables over the frequency range from
10 MHz to 1.8 GHz at temperatures ranging from 5 to 95 °C. Permittivity data are presented
graphically for apple, avocado, banana, cantaloupe, carrot, cucumber, grape, orange, and potato,
showing dielectric constants ranging from values of several hundred at 10 MHz to less than 100 at
1.8 GHz and loss factors of several hundred to a few thousand at 10 MHz to much less than 100 at
1.8 GHz. The dielectric loss factor generally increased with increasing temperature. The dielectric
constant increased with temperature at lower frequencies, but it decreased with temperature at the
higher frequencies. There was a point in the frequency range between 10 MHz and 100 MHz where
temperature dependence of the dielectric constant was minimal. At frequencies below this point,
ionic conduction dominated the dielectric behavior, but above that point dipolar relaxation appeared
to control the behavior. Moisture content, density, and total soluble solids content of the fruit and
vegetable samples were measured, but poor correlation was observed between these characteristics
and the dielectric properties across the selection of fruits and vegetables. The data provide new
information useful in understanding dielectric heating behavior and evaluating dielectric properties of
such agricultural products for quality sensing applications.

Keywords. Dielectric constant, Dielectric loss factor, Fresh fruits, Fresh vegetables, Permittivity

The authors are solely responsible for the content of this technical presentation. The technical presentation does not necessarily
reflect the official position of the American Society of Agricultural Engineers (ASAE), and its printing and distribution does not
constitute an endorsement of views which may be expressed. Technical presentations are not subject to the formal peer review
process by ASAE editorial committees; therefore, they are not to be presented as refereed publications. Citation of this work should
state that it is from an ASAE meeting paper. EXAMPLE: Author's Last Name, Initials. 2003. Title of Presentation. ASAE Meeting
Paper No. 03xxxx. St. Joseph, Mich.: ASAE. For information about securing permission to reprint or reproduce a technical
presentation, please contact ASAE at hq@asae.org or 69-429-0300 (2950 Niles Road, St. Joseph, MI 49085-9659 USA).
Introduction
The permittivities, or dielectric properties, of materials are of interest for many purposes. These
properties of dielectric materials, i.e., materials that are relatively poor conductors of electricity,
are important in the design of electrical and electronic equipment where they are used as
insulating components. As equipment for communications and electronics has evolved over the
past 70 years or more, needs for materials with improved and special properties have grown
immensely, and new materials have been developed because of these needs.
With regard to agricultural products and materials, interest in dielectric properties has been
associated with only a few applications (Nelson, 1991). These have included the sensing of
moisture content in grain (Nelson, 1977); radio-frequency and microwave dielectric heating for
pest control (Ikediala et al., 2000; Nelson, 1996a; b), seed treatment (Nelson and Stetson,
1985), product conditioning (Nelson et al., 1981; Pour-El et al., 1981; Senter et al., 1984),
remote sensing of crop condition (Ulaby and Jedlicka, 1982), and potential uses for quality
measurements other than moisture content (Nelson, 1980; Nelson et al., 1995).
In this paper, the term “permittivity“ implies the relative complex permittivity, i.e., the permittivity
of a material relative to free space, sometimes called the complex dielectric constant, which is
expressed as ε = ε ′ − jε ′′ , where ε ′ is the dielectric constant and ε ′′ is the dielectric loss factor.
The dielectric constant is associated with the capability for energy storage in the electric field in
the material and the loss factor is associated with energy dissipation in the material or the
conversion from electric energy to heat energy. Here, all loss mechanisms, both those due to
dipole relaxation and ionic conduction, are included in the dielectric loss factor ε ′′ .
In connection with quality sensing in fruits and vegetables, the dielectric properties of mature-
green and full-ripe peaches at 2.45 GHz were examined to see whether these properties might
be useful in distinguishing degree of maturity (Nelson, 1980). The same kind of measurements
were taken on normal sweet potatoes and those that had a hard-core condition induced by
chilling injury in storage (Nelson, 1980). Permittivity measurements at the single frequency of
2.45 GHz did not appear to offer promise for detecting either of these quality factors. Following
permittivity characterization measurements for twenty three kinds of common fresh fruits and
vegetables over the frequency range from 200 MHz to 20 GHz at 23 °C (Nelson et al., 1994a;
b), similar measurements were taken over a narrow range of peach maturity, and evidence for
possible distinction of maturity degree was obtained (Nelson et al., 1995). A permittivity-based
maturity index was suggested, based on differences in both components of the permittivity, the
dielectric constants at the low end of the frequency range and the loss factors at 10 GHz near
the higher end of this frequency range. More research and developmental work was
recommended for determining the potential for practical use of the technique, including
measurements at frequencies lower than 200 MHz, since the curves for the dielectric constants
of the two different maturities appeared to be diverging as they approached the lower end of the
frequency range.
The objectives of the study reported here were to explore the frequency dependence of the
dielectric properties of a few kinds of fruits and vegetables, including frequencies below 200
MHz, and to obtain data on the temperature dependence of these properties as well, which are
of interest in microwave heating and processing of such materials. Permittivity measurements
on a few different fruits and vegetables have now been completed and are presented here for
background information on the variation of the dielectric constant and loss factor with both
frequency (10 MHz to 1.8 GHz) and temperature (5 to 95 °C).

2
Materials and Methods

Fruits and Vegetables.

A few samples of different fresh fruits and vegetables were obtained at local grocery stores as
needed for these initial measurements to study the variation of permittivity with temperature and
frequency in the range from 10 MHz to 1.8 GHz. They included the ‘Red Delicious’ apple,
Malus domestica Borkh.; Navel orange, Citrus aurantium subsp. bergamia; ‘Thompson
Seedless’ grape, Vitis amurensis Rupr.; ‘Cavendish’ banana, Musa x paradisiaca L. var.
paradisiaca; ‘Russett Burbank’ potato, Solanum tuberosum L.; cucumber, Cucumis sativus L.;
carrot, Daucus carota subsp. sativus (Hoffm.) Arcang.; cantaloupe, Cucumis melo L.; and
avocado, Persea Americana, Miller var. americana.

Permittivity Measurements.
The electrical measurements necessary for permittivity determination were obtained with the
Hewlett-Packard 1 85070B open-ended coaxial-line probe, a Hewlett-Packard 4291A
Impedance/Material Analyzer, and a temperature-controlled stainless steel sample cup and
water jacket assembly (fig. 1), designed and built for use with the 85070B probe (Nelson et al.,
1997). Permittivities (dielectric constants and loss factors) were calculated with Agilent
Technologies 85070D Dielectric Probe Kit Software, modified for use with the HP 4291A
Analyzer by Innovative Measurement Solutions, which provided permittivity values from the
reflection coefficient of the material in contact with the active tip of the probe (Blackham and
Pollard, 1997).

Figure 1. Sectional view of stainless steel sample cup for open-ended coaxial-line probe
permittivity measurements, Delrin water jacket for temperature control, and supporting platform
for water jacket and sample cup assembly, showing portions of supporting clamps for probe and
water jacket platform.

1
Mention of company or trade names is for purpose of description only and does not imply endorsement by the U.
S. Department of Agriculture.

3
Sample temperature control was provided by circulating water through the jacket surrounding
the sample cup from a Haake B3 Constant Temperature Circulator with a digital control module.
Sample cup temperature was monitored with a No. 36 B & S gage duplex nylon-insulated
copper-constantan thermocouple and a Digi-Sense JTEK Thermocouple Thermometer. The
thermocouple was inserted into the 0.9-mm hole in the 1.64-mm thick sidewall of the sample
cup.

Check Measurements on Methanol.

Prior to measuring fruit and vegetable samples, some check measurements were run on a liquid
of well-known dielectric properties, methanol. A sample of Burdick and Jackson High Purity
Methanol (0.010% water content) was placed in the sample cup, and measurements were taken
at a room temperature of 25 °C, with the constant temperature circulator also set for 25 °C,
following the permittivity measurement procedures outlined below. Results that will be
presented later in the paper confirmed the reliability of the permittivity measurements with this
system. Previous test measurements on distilled water showed that proper permittivity values
were obtained at temperatures above and below 25 °C.

Sample Preparation and Physical Measurements.

Samples to fit snugly in the 18.95-mm diameter sample cup for efficient heat transfer were
obtained with stainless steel cork-borer-type sample cutters fabricated for the purpose (fig. 2).
The cutter was chucked in a precision drill press, with the sample removal device held in place
loosely with the machine screw as shown in figure 2. A slice of the fruit or vegetable was
supported on the drill press table on a Styrofoam sheet to protect the sharpened edge of the
cutter, and covered with a paper towel before the slice was placed upon it. Upon cutting the
sample core, the cutter was removed from the drill press, and the machine screw was replaced
by the shaft extension for removal of the sample. If the fruit or vegetable slice did not have
parallel faces, the sample could be trimmed with a sharp knife using the cutting edge of the
sample cutter as a guide to provide a right rectangular cylindrical sample for measurements.

Figure 2. Sectional view of circular sample cutter and sample removal device used to obtain
samples from fruit and vegetable slices. Inside diameter d of 19.0 and 19.2 mm for cutter
selection to provide samples of proper fit in sample cup. Screw holds sample removal device
captive while cutter is chucked in drill press. Shaft extension replaces screw for sample
removal.

4
Tissue sample densities were obtained by weighing the sample on an analytical balance,
measuring the diameter and length of the sample with a dial caliper, calculating the volume, and
then dividing the sample weight by this volume to obtain the density. Moisture contents of fruit
and vegetable tissue samples were obtained by drying them in disposable aluminum weighing
dishes for 16 h at 100 °C in a forced-air oven. Upon removal from the oven, the weighing
dishes and samples were cooled in a desiccator equipped with anhydrous calcium sulfate
(Drierite) before reweighing to determine sample moisture loss. Moisture contents were
calculated for reporting on a wet weight basis.
Percentage of total soluble solids, mainly sugars in fruits, was determined by expressing juice
from samples and taking measurements with a Bausch and Lomb Abbe 3L refractometer.
Samples for moisture and refractometer tests were generally taken from the same slice as the
sample for permittivity measurement or from adjacent tissue. For grapes, which were only large
enough for the sample required for permittivity measurements, moisture and refractometer tests
were run on the ends cut from the grape to provide two parallel surfaces and on additional
grapes from the same bunch.

Measurement Procedures.
The HP 4291A Analyzer was permitted to warm up for at least one hour for stabilization. The
computer program was then initiated which performed the instrument setup. The analyzer was
calibrated by connecting an open- and short-circuit termination and a matched load in sequence
to the 7-mm precision connector of the HP 4291A High Impedance Test Head used with the
analyzer. Next, the cable for the HP 85070A Dielectric Probe was connected to the Test Head
and given several minutes to stabilize from slight flexure. The probe was already clamped in
position on the probe stand and the cable had already been supported in nearly the same
position to avoid any temporal disturbances due to changes in cable position or flexure. Then,
the probe calibration was completed by using the air, short-circuit, and glass-distilled water
references, and measurements were made on air and distilled water to verify that proper
permittivity values were being obtained. The 25-°C distilled water reference was raised to the
probe in a 10-ml glass beaker so that visual inspection could insure there were no air bubbles
trapped in the measurement region at the tip of the probe.
Generally, slices about 1.5 cm thick were cut from the fruit or vegetable with a sharp knife,
cutting the surfaces as nearly parallel as possible. These cuts were made in planes
perpendicular to the axis of symmetry or longitudinal axis of the fruit or vegetable, taking the
slice from the central region. The slice was then immediately transferred to the drill press for
cutting the cylindrical sample. The sample was removed from the cutter and weighed on an
analytical balance. Its dimensions were then measured with a dial caliper, and it was inserted
into the sample cup in preparation for the permittivity measurements. For firm tightly fitting
samples, a small vertical groove was cut in the edge of the sample to permit the escape of air
as the sample was inserted into the sample cup. Then the sample cup and water jacket
assembly (fig. 1) was raised in position on the probe stand to bring the probe flange into the
sample cup and the sample into contact with the tip of the probe. A permittivity measurement
was triggered to insure that there was good contact between the probe and the sample.
After a few minutes to give the sample time to come into temperature equilibrium with the
circulating water at 5 °C, the first permittivity measurement to be recorded was triggered, and
the setting for the constant temperature circulator was raised to 15 °C. The water temperature
in the circulator had been lowered to 5 °C by the addition of crushed ice. After the initial
measurement for record at 5 °C, permittivity measurements were taken at 10-°C intervals up to
95 °C. The circulator made this 10-°C adjustment in the water temperature in about 2 minutes,
and a subsequent period of 3 minutes was provided for the sample to equilibrate to the new

5
temperature. Repeated permittivity measurements with no change in resulting values verified
that the 3-minute interval was sufficient for the temperature equilibration of the sample for the
permittivity measurements. Thus permittivity measurements and set-point adjustments were
triggered at 5-minute intervals, and the entire measurement sequence was completed in about
50 minutes. At the termination of each measurement sequence, crushed ice was introduced
into the controlled temperature circulator to lower the sample temperature, and the sample was
removed from the sample cup and sealed in a small jar for subsequent oven moisture tests
along with samples from the fresh fruit or vegetable. Permittivity measurements on air and
water were then taken to verify the stability of the probe calibration during the measurement
sequence.

Results and Discussion

Results of the check measurement on methanol to confirm the reliability of the technique are
presented in figure 3, where the measured points are compared to the solid line calculated with
the Debye parameters reported in the literature (Jordan et al., 1978). Measured values for the
dielectric constant agree with the reference values within about 1 percent, and the loss factor
values are very close as well. These values are well within the typical 5% accuracy specified by
the manufacturer for the Hewlett-Packard 85070B probe.
40

ε'

30
Permittivity

20

10

ε"
0
107 108 109

Frequency, Hz

Figure 3. Measured points for permittivity of high-purity methanol at 25 °C compared with

curves calculated from the Debye relaxation with parameters from Jordan et al., 1978, static
dielectric constant = 33.7, relaxation frequency = 3.196 GHz, optical dielectric constant = 4.38,
alpha = 0 instead of 0.043.

Measured characteristics of the fruit and vegetable tissue samples, other than dielectric
properties, are presented in table 1, where values are generally means for two to five replicates,
depending upon variability and sample availability. There are differences among the various
fruits and vegetables in the characteristics shown. Cucumber tissue has the highest moisture
content among those listed in table y, and banana tissue has the lowest moisture content.
Differences are also shown for tissue density, with potato having the highest density and apple
having the lowest. For total soluble solids, which are mostly sugars in fruits, banana is the
highest and cucumber is the lowest. All of these characteristics influence the dielectric
properties, with moisture content and density expected to have the more important roles.

6
Table 1. Characteristics of fruit and vegetable tissue samples
Fruit or vegetable Cultivar Moisture Tissue Total soluble
or content density solids
description % g/cm3 %
Apple, Malus ‘Red Delicious’ 85 0.81 13.4
domestica Borkh.
Avocado, Persea 82 0.99 8.1
americana Miller
var. americana
Banana, Musa x ‘Cavendish’ 74 0.98 22.3
paradisiaca L. var.
paradisiaca
Cantaloupe, Muskmelon 87 0.97 13.0
Cucumis melo L.
Carrot, Daucus 87 1.00 8.6
carota subsp.
sativus (Hoffm.)
Arcang.
Cucumber, 97 0.94 2.4
Cucumis sativus L.
Grape, Vitis ‘Thompson 83 1.01 17.3
amurensis Rupr.
Seedless’
Orange, Citrus Navel 89 1.04 13.1
aurantium subsp.
bergamia
Potato, Solanum ‘Russett 77 1.08 6.4
tuberosum L.
Burbank’

The variation of the dielectric properties of samples from these nine fruits and vegetables with
frequency and temperature is shown in figures 4 to 12. The data shown were selected as
typical of data obtained on several samples from most of the fruits and vegetables. Substantial
variation was noted, especially at the lower frequencies among samples, but the study was not
sufficiently extensive for meaningful documentation of the statistics for this variation at each
frequency or temperature level. However, these curves show the general consistent trends for
each kind of fruit and vegetable.
Both the dielectric constant and loss factor show monotonic decreases in value as
frequency increases. Trends with temperature are not so consistent. For example, at the
lowest frequency, the dielectric constant and the loss factor both increase monotonically with
temperature for the avocado (fig. 5), cantaloupe, (fig. 7), cucumber (fig. 9), and orange (fig. 11).
For the other five, apple (fig. 4), banana (fig. 6), carrot (fig. 8), grape (fig. 10), and potato (fig.
12), the dielectric constant increases as the temperature increases from 5 °C to 65 or 75 °C and
then decreases as temperature continues to increase. The value for the dielectric constant ε ′
peaks at 65 °C for apple, carrot, grape, and potato, but at 75 °C for banana. For apple, potato
and banana, ε ′ decreases as the temperature continues to increases above 65 or 75 °C where

7
 140
65 ooC
75 C

120 45 oC
Red Delicious Apple
25 oC
Dielectric constant

85 oC
100 5 oC
95 oC

80

60

40
107 108 109

Frequency, Hz
800
75 oC

600 65 oC
95 oC Red Delicious Apple
Dielectric loss factor

45 oC

400
85 oC

25 oC

200 5 oC

0
107 108 109

Frequency, Hz

Figure 4. Frequency and temperature dependence of apple permittivity

8
 500 95 oC
85 ooC
75 C
65 oC
400
Avocado
Dielectric constant

45 oC
300

25 oC

200
5 oC

100

107 108 109

Frequency, Hz

95 oC
2000
85 oC
Dielectric loss factor

Avocado
1500 o
75 C

65 oC

1000 45 oC

25 oC

500 5 oC

0
107 108 109

Frequency, Hz

Figure 5. Frequency and temperature dependence of avocado permittivity

9
 300 75 oC

65 oC

250 85 ooC
95 C
Dielectric constant

Banana
45 oC
200

25 oC
150
5 oC

100

50
107 108 109

Frequency, Hz

2000 95 oC

85 oC

75 oC
Dielectric loss factor

1500
Banana
65 oC

45 oC
1000

25 oC

5 oC
500

0
107 108 109

Frequency, Hz

Figure 6. Frequency and banana permittivity

10
 95 ooC
85 C
75 oC
400 65 oC

45 oC Cantaloupe
Dielectric constant

300

25 oC

200 5 oC

100

107 108 109

Frequency, Hz

1400
95 ooC
85 C
1200 75 oC

65 oC
1000
Dielectric loss factor

Cantaloupe
45 oC
800

600 25 oC

5 oC
400

200

0
107 108 109

Frequency, Hz

Figure 7. Frequency and temperature dependence of cantaloupe permittivity

11
 1200
65 ooC
1100 95 C
75 ooC
85 C
1000

900
45 oC Carrot
Dielectric constant

800

700

600 25 oC

500

400 5 oC

300

200

100

107 108 109

Frequency, Hz

3000
95 oC
85 oC
2500 75 oC

65 oC Carrot
Dielectric loss factor

2000

45 oC
1500
25 oC

1000
5 oC

500

0
107 108 109

Frequency, Hz

Figure 8. Frequency and temperature dependence of carrot permittivity

12
 120
95 ooC
85 C
75 ooC
65 C
110
45 oC
Cucumber
100 25 oC
Dielectric constant

5 oC

90

80

70

60

107 108 109

Frequency, Hz

1200 95 oC

85 oC
1000
Dielectric loss factor

Cucumber
o
800 75 C

65 oC
600

45 oC
400
25 oC
5 oC
200

0
107 108 109

Frequency, Hz

Figure 9. Frequency and temperature dependence of cucumber permittivity

13
 180

65 oC
160
85 oC
45 ooC
140 95 oC
Thompson Seedless Grape
Dielectric constant

75 C

120 25 oC

5 oC
100

80

60

40
107 108 109

Frequency, Hz
1800

95 ooC
1600 85 C

1400

Thompson Seedless Grape

Dielectric loss factor

1200 75 oC

1000 65 oC

800 45 oC

600 25 oC

400 5 oC

200

0
107 108 109

Frequency, Hz

Figure 10. Frequency and temperature dependence of grape permittivity

14
 400

95 ooC
350 85 C
75 oC

65 oC
300
Dielectric constant

Navel Orange
o
250 45 C

200 25 oC

150 5 oC

100

50
107 108 109

Frequency, Hz
1000
95 oC
85 oC
900 75 oC
65 ooC
800 45 C

700
Dielectric loss factor

Navel Orange
600 25 oC

500
5 oC
400

300

200

100

0
107 108 109

Frequency, Hz

Figure 11. Frequency and temperature dependence of orange permittivity

15
 300

65 oC

250 75 oC

85 oC
Dielectric constant

95 oC Russett Burbank Potato

200 o
45 C
25 oC

150 5 oC

100

50
107 108 109

Frequency, Hz

1400 95 oC

1200 85 oC
65 ooC
75 C
Dielectric loss factor

1000 Russett Burbank Potato

45 oC
800

25 oC
600

5 oC
400

200

0
107 108 109

Frequency, Hz

Figure 12. Frequency and temperature dependence of potato permittivity

16
the value peaks. However, the behavior of ε ′ for grape is different in that it drops substantially
between 65 and 75 °C, then increases between 75 and 85 °C, and decreases again between 85
and 95 °C. For carrot, the temperature dependence of ε ′ is very small between 65 and 95 °C.
For some of these fruits and vegetables, for which the sign of the temperature coefficient for ε ′
changes around 65 or 75 °C, the loss factor ε ′′ does not exhibit similar behavior. The
temperature coefficient for ε ′′ remains positive for banana, carrot, and grape throughout this
temperature range from 5 to 95 °C. For apple tissue, above 75 °C, ε ′′ decreases with
increasing temperature in much the same way as ε ′ . For potato tissue, ε ′′ appears to drop
slightly between 65 and 75 °C and then increases again at 85 and 95 °C. This same behavior
was noted in measurements on other potato samples, but the reality of this double reversal is
questioned because the temperature dependence of ε ′′ is very small in the 65 to 85 °C range.
The very high values for ε ′ at the lower end of the frequency range are no doubt attributable to
the polarization contributed by ionic conduction, while the behavior of ε ′ at the higher end of the
frequency range is characteristic of dipolar relaxation. It is obvious in figures 4 to 12 that, at
some frequency in the range between 10 to 100 MHz, the temperature dependence of ε ′
disappears, and the ionic conduction becomes the dominant mechanism influencing the value of
ε ′ below that frequency. This is particularly clear in figures 5, 6, 7, 8, 9, and 11 for avocado,
banana, cantaloupe, carrot, cucumber, and orange, respectively. It is less clear in figures 4, 10,
and 12 for apple, grape, and potato, where the reversal of the temperature coefficient sign takes
place in the 65 to 75 °C range. This change in the sign of the temperature coefficient of ε ′ for
apple, grape, potato, and banana is probably associated with some change caused by the
cooking action of the exposure to the high temperatures even for the relatively short time period.
The changes in the texture of the fresh samples and those removed from the sample cup at the
end of the measurement sequence were quite noticeable. The potato sample had a partially
cooked texture and the aroma of a baked potato. The apple, grape, and banana samples were
much softer after the measurement sequence, and noticeable amounts of juices cooked out of
the sample at the high temperatures, which did not occur with the potato and carrot samples.
The loss of moisture content, even though juices cooked out, was quite small, generally being
less than 1 or 2 %. These losses in moisture were much too small to account for the drop in
value of ε ′ at the higher temperatures at the end of the measurement sequence.
Comparing the magnitudes of the permittivity components, ε ′ and ε ′′ at low frequencies, in
figures 4 to 12, carrot has the greatest values for both, followed, with respect to ε ′ , by avocado
and cantaloupe, orange and potato, banana, cucumber and grape, and finally apple with the
lowest ε ′ range. With respect to ε ′′ , carrot is followed by avocado and banana, grape,
cantaloupe and potato, and finally with orange, cucumber and apple having the lowest range for
ε ′′ . Examining these relative rankings in relation to moisture content reveals very low
correlation between moisture content and either ε ′ or ε ′′ , which also was observed previously
in microwave dielectric properties measurements for fruits and vegetables (Nelson, 1983;
Nelson et al., 1994b). Therefore, other factors, such as tissue structure and density and the
nature of water binding to constituents of the fruits and vegetables must influence the dielectric
properties as well.
The decreasing values of ε ′ with increasing temperature at the higher frequencies, as is evident
in figures 4, 9, 10, and 11 for apple, cucumber, grape, and orange, respectively, were generally
true for all of the fruits and vegetables, but are not as readily apparent because of the scales
needed to show the entire ε ′ range. At the microwave frequencies, the range of ε ′ values over
the temperature range from 5 to 95 °C was generally greater for fruits and vegetables with

17
greater moisture contents probably because of the greater amounts of free water in the tissue
samples.
The new frequency and temperature dependence permittivity data provide information that can
be useful in understanding the behavior of such materials exposed to radio-frequency and
microwave dielectric heating. They also provide background information that may be useful in
studies aimed at sensing fruit and vegetable quality through measurements that utilize the
dielectric properties of these kinds of agricultural products.

Conclusion
The temperature and frequency dependence of the dielectric properties of fruits and vegetables
can be efficiently measured with an open-ended coaxial-line probe, network analyzer, and
suitable sample temperature control equipment. Measurements of the permittivities of samples
cut from nine different fresh fruits and vegetables over the frequency range from 10 MHz to 1.8
GHz at temperatures ranging from 5 to 95 °C revealed dielectric constants decreasing from
values of several hundred at 10 MHz to less than 100 at 1.8 GHz. Dielectric loss factors of
several hundred to a few thousand in value at 10 MHz decreased regularly to much less than
100 at 1.8 GHz. The dielectric constants generally increased with temperature at lower
frequencies in this range but decreased with temperature at higher frequencies. Loss factors
generally increased with increasing temperature. For fruit and vegetable tissue samples, there
was a point in the region between 10 and 100 MHz, where temperature dependence of the
dielectric constant was minimal. At frequencies below this point, ionic conduction dominated the
dielectric behavior, and at higher frequencies, dielectric relaxation losses were dominant.
These measurements provide new information concerning the frequency- and temperature-
dependent behavior of the dielectric properties that may be useful in dielectric heating
applications and as background material in exploring the dielectric properties of fruits and
vegetables for potential new quality sensing applications.

References
Blackham, D. V. and R. D. Pollard. 1997. An improved technique for permittivity measurements
using a coaxial probe. IEEE Transactions on Instrumentation and Measurement 46(5):
1093-1099.
Ikediala, J. N., J. Tang, S. R. Drake and L. G. Neven. 2000. Dielectric properties of apple
cultivars and codling moth larvae. Transactions of the ASAE 43(5): 1175-1184.
Jordan, B. P., R. J. Sheppard and S. Szwarnowski. 1978. The dielectric properties of
formamide, ethanediol and methanol. Journal of Physics D: Applied Physics 11: 695-
701.
Nelson, S. O. 1977. Use of electrical properties for grain moisture measurement. Journal of
Microwave Power 12(1): 67-72.
Nelson, S. O. 1980. Microwave dielectric properties of fresh fruits and vegetables. Transactions
of the ASAE 23(5): 1314-1317.
Nelson, S. O. 1983. Dielectric properties of some fresh fruits and vegetables. Transactions of
the ASAE 26(2): 613-616.
Nelson, S. O. 1991. Dielectric properties of agricultural products -- Measurements and
Applications. IEEE Transactions on Electrical Insulation 26(5): 845-869.

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 Nelson, S. O. 1996a. A review and assessment of microwave energy for soil treatment to
control pests. Transactions of the ASAE 39(1): 281-289.
Nelson, S. O. 1996b. Review and assessment of radio-frequency and microwave energy for
stored-grain insect control. Transactions of the ASAE 39(4): 1475-1484.
Nelson, S. O., P. G. Bartley, Jr. and K. C. Lawrence. 1997. Measuring RF and microwave
permittivities of adult rice weevils. IEEE Transactions on Instrumentation and
Measurement 46(4): 941-946.
Nelson, S. O., W. R. Forbus, Jr. and K. C. Lawrence. 1994a. Microwave permittivities of fresh
fruits and vegetables. Transactions of the ASAE 37(1): 181-189.
Nelson, S. O., W. R. Forbus, Jr. and K. C. Lawrence. 1994b. Permittivities of fresh fruits and
vegetables at 0.2 to 20 GHz. Journal of Microwave Power and Electromagnetic Energy
29(2): 81-93.
Nelson, S. O., W. R. Forbus, Jr. and K. C. Lawrence. 1995. Assessment of microwave
permittivity for sensing peach maturity. Transactions of the ASAE 38(2): 579-585.
Nelson, S. O., A. Pour-El, L. E. Stetson and E. E. Peck. 1981. Effects of 42- and 2450-MHz
dielectric heating on nutrition-related properties of soybeans. Journal of Microwave
Power 16(3&4): 313-318.
Nelson, S. O. and L. E. Stetson. 1985. Germination responses of selected plant species to RF
electrical seed treatment. Transactions of the ASAE 28(6): 2051-2058.
Pour-El, A., S. O. Nelson, E. E. Peck and B. Tjiho. 1981. Biological properties of VHF- and
microwave-heated soybeans. Journal of Food Science 46(3): 880-885,895.
Senter, S. D., W. R. Forbus, Jr., S. O. Nelson, R. L. Wilson, Jr. and R. J. Horvat. 1984. Effects
of dielectric and steam heating treatments on the storage stability of pecan kernels.
Journal of Food Science 49(3): 893-895.
Ulaby, F. T. and R. P. Jedlicka. 1982. Microwave dielectric properties of plant material. IEEE
Transactions on Geoscience and Remote Control 22: 530-535.

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