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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2016
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Online Access: | 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 http://psasir.upm.edu.my/id/eprint/56121/ |
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my.upm.eprints.561212017-07-03T09:38:33Z http://psasir.upm.edu.my/id/eprint/56121/ Distinguishing edible oil using dielectric spectroscopy at microwave frequencies of 8.2–12.1 GHz Amat Sairin, Masyitah Abd Latiff, Nur Hamilia Abd Aziz, Samsuzana Rokhani, Fakhrul Zaman 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 samples are statistically distinctive. Principal Component Analysis (PCA) was used to classify animal fats and vegetable oils on their permittivity spectral. ANOVA analysis results showed that there is a significant difference between animal fats and vegetable oils with respect to their spectral permittivity at different frequencies. PCA classification plots showed that vegetable oil could be grouped into different clusters from the animal fats. From the results obtained in this study, spectral permittivity technique could be used to distinguish animal fats and vegetable oils. IEEE 2016 Conference or Workshop Item PeerReviewed application/pdf en 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 Amat Sairin, Masyitah and Abd Latiff, Nur Hamilia and Abd Aziz, Samsuzana and Rokhani, Fakhrul Zaman (2016) Distinguishing edible oil using dielectric spectroscopy at microwave frequencies of 8.2–12.1 GHz. In: 2016 10th International Conference on Sensing Technology (ICST), 11-13 Nov. 2016, Nanjing, China. . 10.1109/ICSensT.2016.7796333 |
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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 samples are statistically distinctive. Principal Component Analysis (PCA) was used to classify animal fats and vegetable oils on their permittivity spectral. ANOVA analysis results showed that there is a significant difference between animal fats and vegetable oils with respect to their spectral permittivity at different frequencies. PCA classification plots showed that vegetable oil could be grouped into different clusters from the animal fats. From the results obtained in this study, spectral permittivity technique could be used to distinguish animal fats and vegetable oils. |
format |
Conference or Workshop Item |
author |
Amat Sairin, Masyitah Abd Latiff, Nur Hamilia Abd Aziz, Samsuzana Rokhani, Fakhrul Zaman |
spellingShingle |
Amat Sairin, Masyitah Abd Latiff, Nur Hamilia Abd Aziz, Samsuzana Rokhani, Fakhrul Zaman Distinguishing edible oil using dielectric spectroscopy at microwave frequencies of 8.2–12.1 GHz |
author_facet |
Amat Sairin, Masyitah Abd Latiff, Nur Hamilia Abd Aziz, Samsuzana Rokhani, Fakhrul Zaman |
author_sort |
Amat Sairin, Masyitah |
title |
Distinguishing edible oil using dielectric spectroscopy at microwave frequencies of 8.2–12.1 GHz |
title_short |
Distinguishing edible oil using dielectric spectroscopy at microwave frequencies of 8.2–12.1 GHz |
title_full |
Distinguishing edible oil using dielectric spectroscopy at microwave frequencies of 8.2–12.1 GHz |
title_fullStr |
Distinguishing edible oil using dielectric spectroscopy at microwave frequencies of 8.2–12.1 GHz |
title_full_unstemmed |
Distinguishing edible oil using dielectric spectroscopy at microwave frequencies of 8.2–12.1 GHz |
title_sort |
distinguishing edible oil using dielectric spectroscopy at microwave frequencies of 8.2–12.1 ghz |
publisher |
IEEE |
publishDate |
2016 |
url |
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 http://psasir.upm.edu.my/id/eprint/56121/ |
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1643836096769949696 |
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13.18916 |