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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书目信息
Food research international
卷
41
期
1
页码
104
- 109
ISSN
0963-9969
出版者
Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science
其它主题
Food composition and quality - dairy products; Frequency; Ionic strength; Mathematics and statistics
语言
英语
注释
Includes references
类型
Journal Article; Text
2024-02-27
MODS
