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Characterisation of sugar content in yoghurt by means of microwave spectroscopy

2008

Bohigas, X. | Amigo, R. | Tejada, J.

Measurements of the complex dielectric permittivity of sugar solutions in yoghurt were taken in the 1-20 GHz microwave frequency range. Quantitative relationships between parameters that define both the real and the imaginary part of the Debye relations and the weight fraction of sugar content in yoghurt were obtained. These data were used to model the dielectric behaviour of the sugar content in the microwave region.

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Mots clés AGROVOC

dielectric properties equations frozen yogurt microwave radiation quantitative analysis spectroscopy sugar content

Informations bibliographiques

Publié dans

Food research international

Volume 41 Numéro 1 Pagination 104 - 109 ISSN 0963-9969

Editeur

Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science

D'autres materias

Food composition and quality - dairy products; Frequency; Ionic strength; Mathematics and statistics

Langue

anglais

Note

Includes references

Type

Journal Article; Text

Sur AGRIS depuis: 2024-02-27

Format: MODS

Fournisseur de données

Cette notice bibliographique a été fournie par National Agricultural Library

Découvrez la collection de ce fournisseur de données dans AGRIS

Liens

DOI http://dx.doi.org/10.1016/j.foodres.2007.10.005

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