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

• 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/56121/1/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/

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...