Frequency- and temperature-dependent dielectric properties of fruit juices associated with pasteurization by dielectric heating

► Dielectric constants of fruit juice decreased with increasing frequency or temperature. ► The dielectric loss factor changed with “V” shape as increasing frequency. ► Temperature had positive influence on loss factor below 1000 MHz and negative affect above 3000 MHz. ► Penetration depth decreased with frequency and temperature below about 2000 MHz. ► Pasteurization at microwave frequency could offer uniform dielectric heating.