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
Typ
Examensarbete för masterexamen
Master Thesis
Master Thesis
Program
Biotechnology (MPBIO), MSc
Publicerad
2013
Författare
Sucarrats Olius, Raimon
Modellbyggare
Tidskriftstitel
ISSN
Volymtitel
Utgivare
Sammanfattning
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.
Beskrivning
Ämne/nyckelord
Livsmedelsvetenskap , Industriell bioteknik , Livsvetenskaper , Food Science , Industrial Biotechnology , Life Science