Journal of Microwave Power and Electromagnetic Energy (JMPEE)
TITLE	Permittivity Dairy Products at 2450 MHz [PDF]
AUTHORS	M. A. Rzepecka and R. R. Pereira 1974 9 4 277-288
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Abstract The permittivity of several dairy products was measured using a cavity perturbation method at a frequency of 2450 MHz in the temperature range from -10°C to 70°C and in the moisture content range typical for these products. Materials examined were non fat milk powder, whey powder and commercial butter. The experimental results were compared with theoretical predictions derived from the mixture theory.