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Acta Scientific Applied Physics

Short Communication Volume 2 Issue 7

Detection of Defect and Adulteration in Food Products Using Microwaves

OPN Calla*

Professor, Director, International Centre for Radio Science, Jodhpur, India

*Corresponding Author: OPN Calla, Professor, Director, International Centre for Radio Science, Jodhpur, India.

Received: June 10, 2022; Published: June 30, 2022

Abstract

For Detection of Defect and Adulteration in Food products like Milk, Honey, Edible Oils (Liquids) Vegetables, fruits and Powders, we can use the method of measuring electrical properties of the material that includes Dielectric Constant of the Pure and Adulterated Food product, the Microwave Temperature and the Scattering Coefficient of the pure and Adulterated Food Product.

References

    Citation

    Citation: OPN Calla. “Detection of Defect and Adulteration in Food Products Using Microwaves. Acta Scientific Applied Physics 2.7 (2022): 14-16.

    Copyright

    Copyright: © 2022 OPN Calla. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



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