Dielectric Properties of Food at 3 GHz as Determined by a Cavity Perturbation Technique.
- 1 January 1971
- journal article
- research article
- Published by Taylor & Francis in Journal of Microwave Power
- Vol. 6 (2) , 101-106
- https://doi.org/10.1080/00222739.1971.11688788
Abstract
After a preliminary study of various methods for dielectric measurements described in the literature, a cavity perturbation method was chosen and developed for measurements on food materials at 3 GHz. A cylindrical TMO 10-cavity was designed for measurements on low-loss materials and a TMO 12-cavity for materials of high loss. Both permit favorable sample dimensions, simple insertion of samples in glass or quartz tubes, and rapid measurements of a number of replicates. The dielectric constant and loss factor are calculated from the shift in resonant frequency and Q-value or transmission between empty and filled sample tube.Keywords
This publication has 0 references indexed in Scilit: