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Measuring frequency- and temperature-dependent permittivities of food materials
- Nelson, Stuart O., Bartley, Philip G. Jr.
- IEEE transactions on instrumentation and measurement 2002 v.51 no.4 pp. 589
- water content, food preservation, food processing, prepared foods, foods, pasta, cheeses, whole grain foods, wheat flour, apple juice, homogenization, liquified foods, dielectric properties, microwave cooking, electric field, microwave radiation, radio waves, sterilizing, water activity
- An open-ended coaxial-line probe was used with sample temperature control equipment designed for use with the probe to measure permittivities of some liquid, semisolid, and pulverized food materials as a function of frequency and temperature. Graphical data for the dielectric constant and loss factor of homogenized macaroni and cheese, ground whole-wheat flour, and apple juice illustrate the diverse frequency- and temperature-dependent behavior of food materials, and the need for measurements when reliable permittivity data, are required.