Studies on microwave energy absorption of fresh green bell pepper (Capsicum)

Abstract

Electromagnetic wave of extremely high frequency caused non-uniform absorption in foodstuffs.  To measure the ability of fresh green bell pepper in absorbing microwave energy, the water as the medium absorption radiation was used and by determining the water temperature and then calculating its absorbed microwave energy, the microwave energy absorbed by the fresh green bell peppers were acquired. The results showed that absorb energy is proportional to the square of irradiated powers.