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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

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

Raimon Sucarrats Olius
Göteborg : Chalmers tekniska högskola, 2013. 50 s.
[Examensarbete på avancerad nivå]

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.

Nyckelord: dielectric properties, spices, oregano, paprika, coaxial probe, resonant



Publikationen registrerades 2013-10-23.

CPL ID: 185560

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