Dielectric heating and microwave heating of grains and agricultural produce depend primarily on which electrical property?
Options:
(A) Dielectric loss factor ($\epsilon''$) and dielectric constant ($\epsilon'$)
(B) Magnetic permeability ($\mu$)
(C) Thermal contact resistance
(D) Thermoelectric Seebeck coefficient
Answer Key:
A
Step-by-Step Solution & Explanation
Microwave and radio-frequency dielectric heating rely on the interaction of high-frequency electromagnetic fields with polar molecules (mainly water). The heating rate is governed by the dielectric loss factor $\epsilon''$ and relative permittivity $\epsilon'$ through the loss tangent $\tan \delta = \epsilon'' / \epsilon'$.