Dielectric properties of acetic acid and vinegar in the microwave frequencies range 1-20 GHz

Journal of Food Engineering

Volumn 94, Issue 1, 2009, Pages 46-51

  Bohigas, Xavier ^a   Tejada, Javier ^b  

^a UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

^b UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Acetic acid; Dielectric properties; Microwave spectroscopy; Vinegar

Indexed keywords

ACID CONTENTS; ACID SOLUTIONS; AUTOMATIC NETWORKS; CONDUCTION LOSS; DIELECTRIC SPECTRUM; IMAGINARY PARTS; QUANTITATIVE RELATIONS; ROOM TEMPERATURES; VINEGAR;

ACIDS; CERAMIC CAPACITORS; ELECTRIC NETWORK ANALYSIS; METAL ANALYSIS; MICROWAVE SPECTROSCOPY; MICROWAVES; MOLECULAR SPECTROSCOPY; PERMITTIVITY; PH EFFECTS;

ACETIC ACID;

EID: 67349192979     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.02.029     Document Type: Article

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