Table 2.
Dielectric permittivity and loss of some proteins found in literature as a function of parameters such as frequency and water content.
| Material | Method Used | Frequency | % Relative Humidity (T/°C) | % Water Content (Dry Basis) | ε′ | ε″ | Ref. |
|---|---|---|---|---|---|---|---|
| Gluten (Dough) | Open ended coaxial cable connected to a probe | 915 MHz | - (30) | 92.3 | 27.3 | 8.6 | [31] |
| 2450 MHz | - (30) | 92.3 | 24.2 | 8.1 | |||
| Gluten (Dough) | Open ended coaxial line probe | 2000 MHz | - (22) | 38.8 | 5 | 2.5 | [30] |
| 16,000 MHz | - (22) | 38.8 | 3.5 | 2.25 | |||
| Gluten (powder) | Open ended coaxial line probe | 200 MHz | - (22) | 63.9 | 22 | 79.5 | [29] |
| 10,000 MHz | - (22) | 63.9 | 12.5 | 7.95 | |||
| 20,000 MHz | - (22) | 38.8 | 3.5 | 0.79 | |||
| 3 MHz | ~0 (50) | - | 15.8 | 2 | |||
| Collagen (films) | - | 1 MHz | - | - | 3.94 | - | [44] |
| 1000 MHz | - | - | 2.71 | - |