Abstract
An experimental study of the dielectric properties of cheddar cheese at microwave frequencies has been made at 20 °C. Measurements were made using rectangular waveguide transmission line cells in five frequency bands from 750 MHz to 12.4 GHz. The physical and chemical properties of the cheese were also measured and correlations with the dielectric properties were investigated. Cheddar cheese was chosen for this study because it is a homogeneous product which allows accurate dielectric measurements to be made. This makes it a useful product for testing models which predict the dielectric properties offoods based on knowledge of their chemical and physical properties.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
