Abstract
Using the two point method and a MATLAB programme, the values of the dielectric properties of five different types of almonds —American, Mamra giri, Salora, Satarbai, and Kagzi were determined at room temperature for grain size of 250–300 µm at three different frequencies (4.70 GHz, 7.15 GHz, and 9.76 GHz) in the microwave region. With increasing frequency, it is discovered that the loss factor and dielectric constant both drop. These dielectric properties support the growth of microwave applications in the food processing sector.
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