Measurement of the Dielectric Properties of Spices and Herbs as a function of Water Activity and Density Packing - By combining coaxial probe and resonant cavity measurements

Examensarbete för masterexamen

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Type: Examensarbete för masterexamen
Master Thesis
Title: Measurement of the Dielectric Properties of Spices and Herbs as a function of Water Activity and Density Packing - By combining coaxial probe and resonant cavity measurements
Authors: Sucarrats Olius, Raimon
Abstract: Dielectric properties of oregano and paprika were determined following a new approach. With a resonant cavity method, acting between 2 and 3GHz, the microwave response was measured of the spices and of certain liquid mixtures, whose dielectric properties had been obtained by a coaxial probe technique, acting in the same frequency range. Water activity and packing density had a big influence upon the dielectric properties, as well as the morphological and physical properties of the spice/herb used.
Keywords: Livsmedelsvetenskap;Industriell bioteknik;Livsvetenskaper;Food Science;Industrial Biotechnology;Life Science
Issue Date: 2013
Publisher: Chalmers tekniska högskola / Institutionen för kemi- och bioteknik
Chalmers University of Technology / Department of Chemical and Biological Engineering
URI: https://hdl.handle.net/20.500.12380/185560
Collection:Examensarbeten för masterexamen // Master Theses



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