This work aims at the preliminary design of a microwave devices to perform indirect measurements of the complex permittivity of the Carasau bread, a traditional food product from Sardinia (Italy). To this purpose, the complex dielectric permittivity of doughs is measured with open-ended coaxial probe in the range 0.5-8.5 GHz and the spectra fitted to a third-order Cole-Cole model. The acquired data are then used to numerically study the microwave signal propagation in the designed a double ridge waveguide and investigate different sample configuration in order to obtain a wideband transmission performance.

A Wideband Sensor for Complex Permittivity of Carasau Bread Dough Based on a Double Ridge Waveguide

Lodi, MB;Curreli, N;Melis, A;Mazzarella, G;Fanti, A
2022-01-01

Abstract

This work aims at the preliminary design of a microwave devices to perform indirect measurements of the complex permittivity of the Carasau bread, a traditional food product from Sardinia (Italy). To this purpose, the complex dielectric permittivity of doughs is measured with open-ended coaxial probe in the range 0.5-8.5 GHz and the spectra fitted to a third-order Cole-Cole model. The acquired data are then used to numerically study the microwave signal propagation in the designed a double ridge waveguide and investigate different sample configuration in order to obtain a wideband transmission performance.
2022
978-2-8748-7069-9
Dielectric spectroscopy; Double ridge waveguide; Food quality; Microwave sensor
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11584/358707
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