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
Biotechnology (MPBIO), MSc
Sucarrats Olius, Raimon
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.
Livsmedelsvetenskap , Industriell bioteknik , Livsvetenskaper , Food Science , Industrial Biotechnology , Life Science