EXPERIMENTAL DETERMINATION OF THE DIELECTRIC PROPERTIES OF FRUITS (USING ULTRA-HIGH FREQUENCY (UHF) ELECTROMAGNETIC FIELD (EMM) ENERGY)

The article presents the researches conducted through the dielectric properties of pomegranate. In heating with the help of ultra-high frequency electromagnetic field energy, the design of the chamber, the determination of their moving speed, as well as the results of the experiment and the results related to this research are given. Dielectric properties of products are important when calculating food processing modes.