“…Some studies on dielectric properties of food materials and agricultural products, such as alcohols (Khaled, Novas, Gázquez, García, & Manzano‐Agugliaro, ), sugar (Franco, Yamamoto, Tadini, & Gut, ), honey (Guo, Liu, Zhu, & Wang, ), vegetable powders (Ozturk, Kong, Trabelsi, & Singh, ; Zhu & Guo, ), fruits (Barba & Lamberti, ), meats (Castro‐Giráldez, Dols, Toldr, & Fito, ; Tanaka, Mallikarjunan, & Hung, ), eggs (Lin, Zhang, Fang, & Liu, ; Soltani, Omid, & Alimardani, ), and so on, have shown that the dielectric properties are dependent on frequency and temperature. What is more, the dielectric properties also depend on the compositions of food, such as fat (Zhu, Guo, & Liang, ), protein (Zhu, Guo, Kang, Kong, & Zhu, ), water (Barba & Lamberti, ; Torrealba‐Melendez, Sosa‐Morales, Olvera‐Cervantes, & Corona‐Chavez, ), etc.…”