Dielectric properties of sea cucumbers (Stichopus japonicus) and model foods at 915Â MHz

► This study reported the dielectric properties of sea cucumbers (Stichopus japonicus) and model foods at 915 MHz, the whey protein gel formulations that had been developed in our previous work as a tool in heating pattern studies for those products are not appropriate for sea cucumber, adding 1.0% gellan powder sharply lowered dielectric loss factor. ► Which we want to explain that appropriate formulation was chosen as the model foods for the sea cucumbers for the purpose of MW processing development. ► And deleting those data of single-protein component model foods makes our viewpoint clear.