Microwave Dielectric Properties of Solid and Liquid Foods Investigated by Time-domain Reflectometry
: Microwave dielectric relaxation measurements by a time-domain reflectometry (TDR) method were performed on solid and liquid foods, covering the frequency range between 100 kHz and 10 GHz. Carrots, radishes, potatoes, rice, milk, cheese, egg whites, egg yolks, fish, chicken, agar aqueous gel, gelat...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Miura, N. [verfasserIn] Yagihara, S. [verfasserIn] Mashimo, S. [verfasserIn] |
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| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 2003 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 68(2003), 4, Seite 0 |
| Übergeordnetes Werk: |
volume:68 ; year:2003 ; number:4 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1111/j.1365-2621.2003.tb09656.x |
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| 520 | |a : Microwave dielectric relaxation measurements by a time-domain reflectometry (TDR) method were performed on solid and liquid foods, covering the frequency range between 100 kHz and 10 GHz. Carrots, radishes, potatoes, rice, milk, cheese, egg whites, egg yolks, fish, chicken, agar aqueous gel, gelatin aqueous gel, and ovalbu-min aqueous gel were examined. The relaxation processes caused by the reorientation of free water and bound water, interfacial polarization, and polymer chain motion were discussed. Whiskey, beer, and wine also were examined by TDR, and a relaxation process caused by reorientation of molecular dipoles in water and alcohol was observed. The obtained dielectric parameters for beverages were compared with those of ethanol-water mixtures. | ||
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10.1111/j.1365-2621.2003.tb09656.x doi (DE-627)NLEJ24320972X DE-627 ger DE-627 rakwb Miura, N. verfasserin aut Microwave Dielectric Properties of Solid and Liquid Foods Investigated by Time-domain Reflectometry Oxford, UK Blackwell Publishing Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier : Microwave dielectric relaxation measurements by a time-domain reflectometry (TDR) method were performed on solid and liquid foods, covering the frequency range between 100 kHz and 10 GHz. Carrots, radishes, potatoes, rice, milk, cheese, egg whites, egg yolks, fish, chicken, agar aqueous gel, gelatin aqueous gel, and ovalbu-min aqueous gel were examined. The relaxation processes caused by the reorientation of free water and bound water, interfacial polarization, and polymer chain motion were discussed. Whiskey, beer, and wine also were examined by TDR, and a relaxation process caused by reorientation of molecular dipoles in water and alcohol was observed. The obtained dielectric parameters for beverages were compared with those of ethanol-water mixtures. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| dielectric relaxation Yagihara, S. verfasserin aut Mashimo, S. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 68(2003), 4, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:68 year:2003 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2003.tb09656.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 68 2003 4 0 |
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10.1111/j.1365-2621.2003.tb09656.x doi (DE-627)NLEJ24320972X DE-627 ger DE-627 rakwb Miura, N. verfasserin aut Microwave Dielectric Properties of Solid and Liquid Foods Investigated by Time-domain Reflectometry Oxford, UK Blackwell Publishing Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier : Microwave dielectric relaxation measurements by a time-domain reflectometry (TDR) method were performed on solid and liquid foods, covering the frequency range between 100 kHz and 10 GHz. Carrots, radishes, potatoes, rice, milk, cheese, egg whites, egg yolks, fish, chicken, agar aqueous gel, gelatin aqueous gel, and ovalbu-min aqueous gel were examined. The relaxation processes caused by the reorientation of free water and bound water, interfacial polarization, and polymer chain motion were discussed. Whiskey, beer, and wine also were examined by TDR, and a relaxation process caused by reorientation of molecular dipoles in water and alcohol was observed. The obtained dielectric parameters for beverages were compared with those of ethanol-water mixtures. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| dielectric relaxation Yagihara, S. verfasserin aut Mashimo, S. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 68(2003), 4, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:68 year:2003 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2003.tb09656.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 68 2003 4 0 |
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10.1111/j.1365-2621.2003.tb09656.x doi (DE-627)NLEJ24320972X DE-627 ger DE-627 rakwb Miura, N. verfasserin aut Microwave Dielectric Properties of Solid and Liquid Foods Investigated by Time-domain Reflectometry Oxford, UK Blackwell Publishing Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier : Microwave dielectric relaxation measurements by a time-domain reflectometry (TDR) method were performed on solid and liquid foods, covering the frequency range between 100 kHz and 10 GHz. Carrots, radishes, potatoes, rice, milk, cheese, egg whites, egg yolks, fish, chicken, agar aqueous gel, gelatin aqueous gel, and ovalbu-min aqueous gel were examined. The relaxation processes caused by the reorientation of free water and bound water, interfacial polarization, and polymer chain motion were discussed. Whiskey, beer, and wine also were examined by TDR, and a relaxation process caused by reorientation of molecular dipoles in water and alcohol was observed. The obtained dielectric parameters for beverages were compared with those of ethanol-water mixtures. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| dielectric relaxation Yagihara, S. verfasserin aut Mashimo, S. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 68(2003), 4, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:68 year:2003 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2003.tb09656.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 68 2003 4 0 |
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10.1111/j.1365-2621.2003.tb09656.x doi (DE-627)NLEJ24320972X DE-627 ger DE-627 rakwb Miura, N. verfasserin aut Microwave Dielectric Properties of Solid and Liquid Foods Investigated by Time-domain Reflectometry Oxford, UK Blackwell Publishing Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier : Microwave dielectric relaxation measurements by a time-domain reflectometry (TDR) method were performed on solid and liquid foods, covering the frequency range between 100 kHz and 10 GHz. Carrots, radishes, potatoes, rice, milk, cheese, egg whites, egg yolks, fish, chicken, agar aqueous gel, gelatin aqueous gel, and ovalbu-min aqueous gel were examined. The relaxation processes caused by the reorientation of free water and bound water, interfacial polarization, and polymer chain motion were discussed. Whiskey, beer, and wine also were examined by TDR, and a relaxation process caused by reorientation of molecular dipoles in water and alcohol was observed. The obtained dielectric parameters for beverages were compared with those of ethanol-water mixtures. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| dielectric relaxation Yagihara, S. verfasserin aut Mashimo, S. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 68(2003), 4, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:68 year:2003 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2003.tb09656.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 68 2003 4 0 |
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10.1111/j.1365-2621.2003.tb09656.x doi (DE-627)NLEJ24320972X DE-627 ger DE-627 rakwb Miura, N. verfasserin aut Microwave Dielectric Properties of Solid and Liquid Foods Investigated by Time-domain Reflectometry Oxford, UK Blackwell Publishing Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier : Microwave dielectric relaxation measurements by a time-domain reflectometry (TDR) method were performed on solid and liquid foods, covering the frequency range between 100 kHz and 10 GHz. Carrots, radishes, potatoes, rice, milk, cheese, egg whites, egg yolks, fish, chicken, agar aqueous gel, gelatin aqueous gel, and ovalbu-min aqueous gel were examined. The relaxation processes caused by the reorientation of free water and bound water, interfacial polarization, and polymer chain motion were discussed. Whiskey, beer, and wine also were examined by TDR, and a relaxation process caused by reorientation of molecular dipoles in water and alcohol was observed. The obtained dielectric parameters for beverages were compared with those of ethanol-water mixtures. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| dielectric relaxation Yagihara, S. verfasserin aut Mashimo, S. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 68(2003), 4, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:68 year:2003 number:4 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2003.tb09656.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 68 2003 4 0 |
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Microwave Dielectric Properties of Solid and Liquid Foods Investigated by Time-domain Reflectometry |
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: Microwave dielectric relaxation measurements by a time-domain reflectometry (TDR) method were performed on solid and liquid foods, covering the frequency range between 100 kHz and 10 GHz. Carrots, radishes, potatoes, rice, milk, cheese, egg whites, egg yolks, fish, chicken, agar aqueous gel, gelatin aqueous gel, and ovalbu-min aqueous gel were examined. The relaxation processes caused by the reorientation of free water and bound water, interfacial polarization, and polymer chain motion were discussed. Whiskey, beer, and wine also were examined by TDR, and a relaxation process caused by reorientation of molecular dipoles in water and alcohol was observed. The obtained dielectric parameters for beverages were compared with those of ethanol-water mixtures. |
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: Microwave dielectric relaxation measurements by a time-domain reflectometry (TDR) method were performed on solid and liquid foods, covering the frequency range between 100 kHz and 10 GHz. Carrots, radishes, potatoes, rice, milk, cheese, egg whites, egg yolks, fish, chicken, agar aqueous gel, gelatin aqueous gel, and ovalbu-min aqueous gel were examined. The relaxation processes caused by the reorientation of free water and bound water, interfacial polarization, and polymer chain motion were discussed. Whiskey, beer, and wine also were examined by TDR, and a relaxation process caused by reorientation of molecular dipoles in water and alcohol was observed. The obtained dielectric parameters for beverages were compared with those of ethanol-water mixtures. |
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: Microwave dielectric relaxation measurements by a time-domain reflectometry (TDR) method were performed on solid and liquid foods, covering the frequency range between 100 kHz and 10 GHz. Carrots, radishes, potatoes, rice, milk, cheese, egg whites, egg yolks, fish, chicken, agar aqueous gel, gelatin aqueous gel, and ovalbu-min aqueous gel were examined. The relaxation processes caused by the reorientation of free water and bound water, interfacial polarization, and polymer chain motion were discussed. Whiskey, beer, and wine also were examined by TDR, and a relaxation process caused by reorientation of molecular dipoles in water and alcohol was observed. The obtained dielectric parameters for beverages were compared with those of ethanol-water mixtures. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ24320972X</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707174032.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120427s2003 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.2003.tb09656.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ24320972X</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Miura, N.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Microwave Dielectric Properties of Solid and Liquid Foods Investigated by Time-domain Reflectometry</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">2003</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">: Microwave dielectric relaxation measurements by a time-domain reflectometry (TDR) method were performed on solid and liquid foods, covering the frequency range between 100 kHz and 10 GHz. Carrots, radishes, potatoes, rice, milk, cheese, egg whites, egg yolks, fish, chicken, agar aqueous gel, gelatin aqueous gel, and ovalbu-min aqueous gel were examined. The relaxation processes caused by the reorientation of free water and bound water, interfacial polarization, and polymer chain motion were discussed. Whiskey, beer, and wine also were examined by TDR, and a relaxation process caused by reorientation of molecular dipoles in water and alcohol was observed. The obtained dielectric parameters for beverages were compared with those of ethanol-water mixtures.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">dielectric relaxation</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Yagihara, S.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Mashimo, S.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">68(2003), 4, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:68</subfield><subfield code="g">year:2003</subfield><subfield code="g">number:4</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.2003.tb09656.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">68</subfield><subfield code="j">2003</subfield><subfield code="e">4</subfield><subfield code="h">0</subfield></datafield></record></collection>
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