Permittivity measurements of granular food products suitable for computer simulations of microwave cooking processes

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Akyel, C.  Bosisio, R.G. 
Dept. of Genie Electr., Ecole Polytech. de Montreal, Que. 

This paper appears in: Instrumentation and Measurement, IEEE Transactions on
Issue Date: Jun 1990
Volume: 39 Issue: 3
On page(s): 497 - 500
ISSN: 0018-9456
Cited by: 3
INSPEC Accession Number: 3724104
Digital Object Identifier: 10.1109/19.106279
Date of Current Version: 06 August 2002

Abstract

Permittivity measurements of porous ceramics and some cereal grains were made at microwave frequencies (2450 MHz) using a high-power (maximum of 20 W) active cavity perturbation (ACP) method. Automatic weight and temperature measurements on the samples during testing allowed the permittivity values to be accurately related to the residual moisture in the samples heated under strong electromagnetic fields

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