“…The dielectric properties of food materials are affected by the chemical composition such as moisture, sugar, salt, and protein contents (Brinley, Truong, Coronel, Simunovic, & Sandeep, 2008;Heredia, Barrera, & Andrés, 2007;Ng et al, 2008;Venkatesh & Raghavan, 2004), so the change of chemical composition of materials also has potential to enhance MFD process. However, little study has been done on this aspect.…”