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

Author

Akyel, Cevdet ; Bosisio, Renato G.

Author_Institution

Dept. of Genie Electr., Ecole Polytech. de Montreal, Que., Canada

Volume

39

Issue

3

fYear

1990

fDate

6/1/1990 12:00:00 AM

Firstpage

497

Lastpage

500

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

Keywords

ceramics; digital simulation; microwave measurement; permittivity measurement; porous materials; radiofrequency heating; 20 W; 2450 MHz; active cavity perturbation; automatic weight measurement; cereal grains; computer simulations; granular food products; microwave cooking; microwave frequencies; permittivity measurement; porous ceramics; residual moisture; temperature measurements; Computer simulation; Electromagnetic heating; Food products; Frequency measurement; Microwave measurements; Microwave theory and techniques; Moisture measurement; Permittivity measurement; Power measurement; Temperature;

fLanguage

English

Journal_Title

Instrumentation and Measurement, IEEE Transactions on

Publisher

ieee

ISSN

0018-9456

Type

jour

DOI

10.1109/19.106279

Filename

106279