Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate

Tomato-based processed foods are a key component of modern diets, usually combined with salt and olive oil in different ratios. For the design of radiofrequency (RF) and microwave (MW) heating processes of tomato-based products, it is of importance to know how the content of both ingredients will affect their dielectric properties. Three concentrations of olive oil and salt were studied in a tomato homogenate in triplicate. The dielectric properties were measured from 10 to 3000 MHz and from 10 to 90 degrees C. Interaction effects were studied using a general linear model. At RF frequencies, the dielectric constant decreased with increasing temperature in samples without added salt, but this tendency was reversed in samples with added salt. The addition of salt and oil increased the frequency at which this reversion occurred. At MW frequencies, the dielectric constant decreased with increasing temperature, salt, and oil content. The loss factor increased with increasing salt content and temperature, except in samples without added salt at 2450 MHz. Penetration depth decreased with increasing frequency and loss factor. Salt and oil contents have a significant effect on the dielectric properties of tomato homogenates and must be considered for the design of dielectric heating processes.