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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dc.contributor.authorSucarrats Olius, Raimon
dc.contributor.departmentChalmers tekniska högskola / Institutionen för kemi- och biotekniksv
dc.contributor.departmentChalmers University of Technology / Department of Chemical and Biological Engineeringen
dc.date.accessioned2019-07-03T13:18:10Z
dc.date.available2019-07-03T13:18:10Z
dc.date.issued2013
dc.description.abstractDielectric 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.
dc.identifier.urihttps://hdl.handle.net/20.500.12380/185560
dc.language.isoeng
dc.setspec.uppsokPhysicsChemistryMaths
dc.subjectLivsmedelsvetenskap
dc.subjectIndustriell bioteknik
dc.subjectLivsvetenskaper
dc.subjectFood Science
dc.subjectIndustrial Biotechnology
dc.subjectLife Science
dc.titleMeasurement 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
dc.type.degreeExamensarbete för masterexamensv
dc.type.degreeMaster Thesisen
dc.type.uppsokH
local.programmeBiotechnology (MPBIO), MSc
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