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Dielectric properties of fruits and vegetables as a function of temperature and moisture content
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
1999 (English)In: The Journal of microwave power and electromagnetic energy, ISSN 0832-7823, Vol. 34, no 1, 42-54 p.Article in journal (Refereed)
Abstract [en]

The relative permittivity ??, and relative loss factor, ??, of apple, chervil, mushroom, parsley, and strawberry were measured at 2800 MHz, with a cylindrical TM012 perturbation cavity. The measurements were made over a range of moistures and temperatures. The results show that the relative loss factor has a maximum value at an intermediate moisture content for all the fruits and vegetables investigated. The relative permittivity decreases with increasing temperature at a high moisture content, but at intermediate moisture contents ?? increases with temperature. Equations were developed for interpolation of the relative permittivity and the loss factor.

Place, publisher, year, edition, pages
1999. Vol. 34, no 1, 42-54 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9023OAI: oai:DiVA.org:ri-9023DiVA: diva2:966897
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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