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

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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