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

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Examensarbete för masterexamen
Master Thesis
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2013
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Sucarrats Olius, Raimon
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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.
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Livsmedelsvetenskap, Industriell bioteknik, Livsvetenskaper, Food Science, Industrial Biotechnology, Life Science
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