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The dielectric constant of foods and other materials with high water contents at microwave frequencies
Author(s) -
De Loor G. P.,
Meijboom F. W.
Publication year - 1966
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1966.tb02020.x
Subject(s) - dielectric , microwave , relaxation (psychology) , constant (computer programming) , materials science , analytical chemistry (journal) , mineralogy , thermodynamics , chemistry , optoelectronics , physics , environmental chemistry , telecommunications , computer science , psychology , social psychology , programming language
Summary Measurements are given on foods and other materials with high water contents between 1–2 and 18 Gc/s. Within the measuring accuracy all results lie on semi‐circular Cole‐Cole arcs, thus indicating a single relaxation time. This relaxation can be ascribed to the free water available. It is shown that mixtures can be designed which are useful as model systems.