First Principles for Evaluation of the Moisture Content in Mango Slice by Tera-Hertz Pulses

In this work we analyze dried mango slices by terahertz pulses, samples were prepared under laboratory control in accordance with the kinetic dry to preserve the organoleptic properties determining the initial moisture content with a thermobalance and dehydrating the samples in an oven with controlled humidity and temperature obtaining 10% final moisture in the thin perpendicular cut to fiber slice sample. The results show that it is possible to indicate the percent of moisture content in mango since the Tera-Hertz pulse attenuates its amplitude when it interacts with the sample, this attenuation is due to the polarization of the water molecules, resulting in a difference between the pulse emitted and the one received, besides that its thickness can be determined as a function of wave deface and optical properties.