An Analysis of Dielectric Parameters and Penetration Depth of Tomato Sauces

Abstract

The dielectric constant and dielectric loss of the Tomato Sauce have been measured at different moisture levels in the radio frequency range i.e. 100 kHz to 1 MHz. The measurements were carried out in the temperature 25°C to 50°C. The dielectric properties show remarkable changes as the moisture levels i.e. salt content vary. The dielectric properties have also been used to determine the penetration depth. The penetration depth was found to be quite high in radio frequency range in comparison to penetration depth for microwaves.