Dielectric characterization of common edible oils in the higher microwave frequencies using cavity perturbation

Autor:	Akshit Goel, Anuj Kumar Ojha, Jose Kurian John, Ritish Kumar, Jose Joy, A. V. Praveen Kumar
Rok vydání:	2019
Předmět:	food.ingredient Materials science Metals and Alloys Analytical chemistry Perturbation (astronomy) 020206 networking & telecommunications 04 agricultural and veterinary sciences 02 engineering and technology Dielectric Condensed Matter Physics 040401 food science Smoke point Electronic Optical and Magnetic Materials 0404 agricultural biotechnology food 0202 electrical engineering electronic engineering information engineering Ceramics and Composites Dissipation factor Sesame oil Electrical and Electronic Engineering Canola Microwave Olive oil
Zdroj:	Journal of Microwave Power and Electromagnetic Energy. 53:48-56
ISSN:	0832-7823
Popis:	Dielectric constants and loss tangents of four common edible oils – mustard oil, olive oil, sesame oil and canola oil are measured in the 9–15 GHz range using cavity perturbation. Accuracy of the m...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9466ba977f202f06bd39d63415b918b8 https://doi.org/10.1080/08327823.2019.1569899 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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