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Journal of Microwave Power
and Electromagnetic Energy (JMPEE) |
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TITLE |
Measurements of the Dielectric
Properties of Cheddar Cheese [PDF] |
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AUTHORS |
A. Green 1997 32 1 16-27 |
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Abstract An experimental study of
the dielectric properties of cheddar cheese at microwave frequencies has been
made at 20 ºC. Measurements were made using rectangular waveguide
transmission line cells in five frequency bands from 750 MHz to 12.4 GHz. The
physical and chemical properties of the cheese were also measured and
correlations with the dielectric properties were investigated. Cheddar cheese
was chosen for this study because it is a homogeneous product which allows
accurate dielectric measurements to be made. This makes it a useful product
for testing models which predict the dielectric properties of foods based on
knowledge of their chemical and physical properties. Key Words: Waveguide cells,
Permittivity measurements, Dielectric cheese, Fat, Conductivity, Loss factor,
Moisture content |
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