Measurement of Moisture Content in Powdered Food Using Microwave Free-Space Transmission Technique

In this study, microwave free-space transmission technique was applied to measure the moisture content of powdered food (wheat flour, milk powder, and coffee powder). In frequency range from 1 to 15 GHz, the microwave attenuation and phase shift due to moisture content of food samples were measured...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Key engineering materials 2006-01, Vol.321-323, p.1196-1200
Hauptverfasser: Lee, Chan Joo, Kim, Man Soo, Choi, Man Yong, Park, Seon Gun, Kim, Ji Yeon, Kim, Jong Heon, Kim, Ki Bok
Format: Artikel
Sprache:eng
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:In this study, microwave free-space transmission technique was applied to measure the moisture content of powdered food (wheat flour, milk powder, and coffee powder). In frequency range from 1 to 15 GHz, the microwave attenuation and phase shift due to moisture content of food samples were measured and analyzed using vector network analyzer, double rigid horn antennas, and sample holder filled with moist food samples. To estimate the relationship between moisture density of powdered food and the attenuation and phase shift, correlation analysis was performed. The correlation coefficients at each food sample were greater than 0.91. The calibration equation for moisture content measurement having attenuation and phase shift as independent variables at 15 GHz was developed and evaluated. The coefficient of determination and root mean square for all food samples were 0.974 and 0.328 % respectively.
ISSN:1013-9826
1662-9795
1662-9795
DOI:10.4028/www.scientific.net/KEM.321-323.1196