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Dielectric properties of pulque at different temperatures from 0.1 to 25 GHz
Journal of Microwave Power and Electromagnetic Energy  (IF1.325),  Pub Date : 2019-10-02, DOI: 10.1080/08327823.2019.1677432
Tejinder Kaur Kataria, Maria Elena Sosa-Morales, Jose Luis Olvera-Cervantes, Roberto Rojas-Laguna, Alonso Corona-Chavez

Abstract For industrialized processes, microwave techniques for quality control and pasteurization methods may be required. For this reason the precise knowledge of the dielectric characteristics of foods are of prime importance. In this paper, we present the dielectric properties of pulque, a Mexican traditional drink. Three different pulque flavors (natural, strawberry and coconut/pineapple) are reported from 100 MHz to 25 GHz using an open-ended-coaxial probe and a vector network analyzer. This characterization was carried out for temperatures ranging from 20 to 70° C in steps of 10° C.