Measuring frequency- and temperature-dependent permittivities of food materials

Author

Nelson, Stuart O. ; Bartley, Philip G., Jr.

Author_Institution

U.S. Dept. of Agric., Athens, GA, USA

Volume

2

fYear

2001

fDate

6/23/1905 12:00:00 AM

Firstpage

975

Abstract

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

Keywords

UHF measurement; dielectric heating; food processing industry; microwave heating; microwave measurement; permittivity measurement; 5 to 100 C; apple juice; food materials; frequency-dependent permittivity; homogenized macaroni and cheese; liquid food; loss factor; microwave cooking; open-ended coaxial-line probe; permittivity measurement; pulverized food; round whole-wheat flour; sample temperature control; semisolid food; temperature-dependent permittivity; Coaxial components; Dielectric loss measurement; Dielectric materials; Dielectric measurements; Frequency measurement; Land surface temperature; Permittivity measurement; Probes; Temperature control; Temperature measurement;

fLanguage

English

Publisher

ieee

Conference_Titel

Instrumentation and Measurement Technology Conference, 2001. IMTC 2001. Proceedings of the 18th IEEE

ISSN

1091-5281

Print_ISBN

0-7803-6646-8

Type

conf

DOI

10.1109/IMTC.2001.928225

Filename

928225