Distinguishing edible oil using dielectric spectroscopy at microwave frequencies of 8.2–12.1 GHz

Distinguishing edible oil using dielectric spectroscopy at microwave frequencies of 8.2–12.1 GHz

The study focused on application of spectral permittivity technique subjected to high frequency range of 8.2-12.1 GHz at the temperature of 25°C to identify animal fats from vegetable oils. Analysis of Variance (ANOVA) technique was used as a statistical data analysis to determine whether the sample...

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Bibliographic Details
Main Authors: Amat Sairin, Masyitah, Abd Latiff, Nur Hamilia, Abd Aziz, Samsuzana, Rokhani, Fakhrul Zaman
Format: Conference or Workshop Item
Language:English
Published: IEEE 2016
Online Access:http://psasir.upm.edu.my/id/eprint/56121/
http://psasir.upm.edu.my/id/eprint/56121/1/Distinguishing%20edible%20oil%20using%20dielectric%20spectroscopy%20at%20microwave%20frequencies%20of%208.2%E2%80%9312.1%20GHz.pdf

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