Measurement of moisture content in powdered food using microwave free-space transmission technique

被引:1
作者
Kim, Ki-Bok
Park, Seongun
Kim, Ji-Yeon
Kim, Jong-Heon
Lee, Chan-Joo
Kim, Man-Soo
Choi, Man-Yong
机构
[1] Korea Res Inst Stand & Sci, Ctr Environm & Safety Measurement, Taejon 305340, South Korea
[2] Chungnam Natl Univ, Dept Bioind Machinery, Taejon 305764, South Korea
[3] Kwangun Univ, Dept Radio Sci & Engn, Seoul 139701, South Korea
[4] Shinheung Col, Dept Elect Commun Associate, Gyeonggi 480701, South Korea
来源
ADVANCED NONDESTRUCTIVE EVALUATION I, PTS 1 AND 2, PROCEEDINGS | 2006年 / 321-323卷
关键词
moisture content; microwave free-space transmission; powdered food; moisture density;
D O I
10.4028/www.scientific.net/KEM.321-323.1196
中图分类号
TQ174 [陶瓷工业]; TB3 [工程材料学];
学科分类号
0805 ; 080502 ;
摘要
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.
引用
收藏
页码:1196 / 1200
页数:5
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