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Dielectric heating (DH) is an alternative to traditional conductive heating. Preservation of fruits and vegetables through drying based on DH is faster than conventional heating systems, needing less processing time, and delivering a better dehydrated product as well as reduced treatment costs. Dielectric properties (DPs) are significant physical qualities that are affected by microwave (MW) and radio frequency (RF) heating systems; these attributes directly affect the electromagnetic arrangement and currents surrounding the materials. In other words, DPs define the response of materials in electric fields at the desired frequency and temperature. Thus, DPs of materials are of increasing interest in the agricultural and food-processing fields. The principles of the DPs of fruits and vegetables according to frequency, temperature, and composition are crucial in the designing and handling of MW and RF heating operations …