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Dielectric properties of apple, pear, orange, grape and pineapple juices were studied from 20 to 4500MHz at 15–95°C. The dielectric constants ε′ of fruit juices decreased as frequency increased. The loss factors ε″ decreased with increasing frequency to a minimum between about 1000 and 3000MHz, depending on temperature, and then increased as frequency increased. The frequency of that turning point...
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