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

Abstract:

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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.

Info:

Periodical:

Key Engineering Materials (Volumes 321-323)

Edited by:

Seung-Seok Lee, Joon Hyun Lee, Ik Keun Park, Sung-Jin Song, Man Yong Choi

Pages:

1196-1200

DOI:

10.4028/www.scientific.net/KEM.321-323.1196

Citation:

K. B. Kim, S. G. Park, J. Y. Kim, J. H. Kim, C. J. Lee, M. S. Kim, M. Y. Choi, "Measurement of Moisture Content in Powdered Food Using Microwave Free-Space Transmission Technique", Key Engineering Materials, Vols. 321-323, pp. 1196-1200, 2006

Online since:

October 2006

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Price:

$35.00

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