{"title":"所选蔬菜和水果的介电特性0.1-10.0 GHz","authors":"V. N. Tran, S. Stuchly, A. Kraszewski","doi":"10.1080/16070658.1984.11689372","DOIUrl":null,"url":null,"abstract":"AbstractDielectric properties of raw, unprocessed potatoes, carrots, apples, peaches and pears were measured at room temperature in the frequency range from 100 to 10000 MHz. Experimental methods and the sample holder are briefly described. The results for the dielectric constant and the loss factor are presented as a function of frequency. The results are in good agreement with theoretical data obtained from Maxwell’s mixture theory.","PeriodicalId":76653,"journal":{"name":"The Journal of microwave power","volume":"101 1","pages":"251-258"},"PeriodicalIF":0.0000,"publicationDate":"1984-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"51","resultStr":"{\"title\":\"Dielectric properties of selected vegetables and fruits 0.1-10.0 GHz\",\"authors\":\"V. N. Tran, S. Stuchly, A. Kraszewski\",\"doi\":\"10.1080/16070658.1984.11689372\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"AbstractDielectric properties of raw, unprocessed potatoes, carrots, apples, peaches and pears were measured at room temperature in the frequency range from 100 to 10000 MHz. Experimental methods and the sample holder are briefly described. The results for the dielectric constant and the loss factor are presented as a function of frequency. The results are in good agreement with theoretical data obtained from Maxwell’s mixture theory.\",\"PeriodicalId\":76653,\"journal\":{\"name\":\"The Journal of microwave power\",\"volume\":\"101 1\",\"pages\":\"251-258\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1984-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"51\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"The Journal of microwave power\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1080/16070658.1984.11689372\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Journal of microwave power","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/16070658.1984.11689372","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Dielectric properties of selected vegetables and fruits 0.1-10.0 GHz
AbstractDielectric properties of raw, unprocessed potatoes, carrots, apples, peaches and pears were measured at room temperature in the frequency range from 100 to 10000 MHz. Experimental methods and the sample holder are briefly described. The results for the dielectric constant and the loss factor are presented as a function of frequency. The results are in good agreement with theoretical data obtained from Maxwell’s mixture theory.
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