Comments, with reply, on "Permittivity measurements of granular food products suitable for computer simulations of microwave cooking processes" by (C. Akyel and R.G. Bosisio

The commenter notes that the active cavity technique for permittivity measurements described in the above-titled paper by C. Akyel and R.G. Bosisio (ibid., vol.39, 497-500, June 1990) is very useful and provides unique measurement opportunities for studying permittivity changes with temperature and moisture content of the sample material. However, the commenter maintains that the permittivity data presented for cereal grains, when compared to well-established values, appear questionable and could be misleading if used without critical evaluation for design applications. The authors explain the differences between their permittivity results and already published data.<>