Dielectric Properties, Water Activity and Water Content in Food

The dielectric spectra of samples of honey and whipping cream were determined in the frequency range from 100 Hz to 2 MHz, and also from 200 MHz to 8.5 GHz for whipping cream. The dielectric dispersions were investigated in terms of water activity, water content and electrical conductivity. Within these samples of honey and whipping cream, the water contents and activities were similar. The correlation between water activity and dielectric dispersion was strong for these honeys at 50 and 100 kHz and weak for whipping creams at all frequencies. The correlation between water content and dielectric dispersion was moderate for the honeys and weak for the whipping creams.