Investigation of fat contamination using Microwave Non-Destructive Testing at X-Band

The capability of a technique in distinguishing contamination in oils and fats is critical, especially when preparing and measuring samples for studies. Contamination of experimental samples has become a key problem for the quality and dependability of data for analysis. This paper describes the effect of contamination in the chicken raw, baked, and oil fats on the S parameters obtained through the Microwave Nondestructive Testing (MNDT) for the frequency range of 8 to 12 GHz. The results indicate that contaminated fat oil gives the more distinct difference in the S- parameters among three different states across those X-band microwave frequencies.