Effects of Carasau Dough Composition on the Microwave Dielectric Spectra up to 20 GHz

Matteo Bruno Lodi;Claudia Macciò;Nicola Curreli;Andrea Melis;Giuseppe Mazzarella;Alessandro Fanti
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Abstract

Carasau bread is a traditional product from Sardinia (IT). This flat bread is experiencing industrial advancement, through automation, and has great market potential. However, there is lack of understanding of how the composition (water content, salt, and yeast concentration) affects the product quality. In this work, a microwave dielectric spectroscopy study is performed to investigate how the composition of Carasau bread doughs influences the spectra of this food product up to 20 GHz. A third-order Cole–Cole model was used for the physical and quantitative understanding of the electromagnetic properties of this food product. Then, it has been studied how salt, yeast, and water variations affected the model parameters. This work could pave the route to the development of non-destructive, contactless microwave sensors for Carasau bread quality assessment.
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卡拉索面团成分对20 GHz微波介电光谱的影响
卡拉索面包是撒丁岛的传统产品。这种扁平面包通过自动化正在经历工业进步,具有巨大的市场潜力。然而,人们对成分(含水量、盐和酵母浓度)如何影响产品质量缺乏了解。在这项工作中,进行了微波介电光谱研究,以研究卡拉索面包面团的成分如何影响这种食品在20 GHz以下的光谱。三阶Cole–Cole模型用于对该食品的电磁特性进行物理和定量了解。然后,研究了盐、酵母和水的变化如何影响模型参数。这项工作可能为开发用于卡拉索面包质量评估的非破坏性、非接触式微波传感器铺平道路。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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2024 Index IEEE Transactions on AgriFood Electronics Vol. 2 Table of Contents Front Cover IEEE Circuits and Systems Society Information IEEE Circuits and Systems Society Information
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