介电频谱检验牛奶中成分含量
6页1、Dielectric study of milk for frequencies between 1 and 20 GHzA.C. Nunesa,*, X. Bohigasb, J. TejadacaDepartment of Physics, University of Rhode Island, Kingston, NY 02881, United States bDepartamento de F sica i Enginyeria Nuclear, Universitat Polite cnica de Catalunya, Diagonal, 647 08028 Barcelona, Catalonia, Spain cDepartamento de F sica Fonamental, Universitat de Barcelona, Diagonal, 647 08028 Barcelona, SpainReceived 4 June 2004; received in revised form 5 April 2005; accepted 25 April 2005
2、Available online 1 July 2005AbstractThe complex permittivity of milk at room temperature (1720 ?C) was studied over the frequency range of 120 GHz. UHT whole, low fat and skim milk were examined, fresh from the container, and over a period of two weeks while they were allowed to spoil at room temperature. In addition, the spectrum of whole milk at various dilutions was also measured. Both the real and imaginary parts of the permittivity were found to be smooth, slowly varying functions of freque
3、ncy over this range. The Debye rela-tion, with an additional term for ionic conduction losses was fitted to the data, and six parameters were extracted. The variation of these parameters with fat content and dilution suggests that they may be useful to roughly determine the milk?s content in terms ofgroups of materials (ionic compounds, fats, and carbohydrates and proteins). Spectra also vary significantly with spoilage, but anal- ysis is complicated by concerns of physical (phase separation) in
4、 addition to chemical changes. ? 2005 Elsevier Ltd. All rights reserved.Keywords: Microwave; Milk; Spoil; Permittivity; Ionic loss; Dielectric properties; Composition1. IntroductionThe response of substances to electromagnetic radia- tion is complex, and dependent upon many parameters, including temperature, physical state, and the chemical composition of the material. The microwave range of the spectrum (frequencies between 0.5 and 300 GHz) is increasingly exploited in probing fundamental quest
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