Richard B. Keam

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During cheese manufacture the moisture content of the curd must be carefully controlled. Curd moisture is usually measured by weighing and drying, which is a time consuming process. This paper describes progress in the development of microwave moisture sensing equipment suitable for the cheese industry. Results from a permittivity survey are described. A(More)
A single-cavity microwave heating system has been designed and fabricated for microwave-assisted extraction of carrageenans from seaweed. The system comprises a single mode (TE101) waveguide fitted with power and temperature controls, together with a continuous-flow-recycle reactor operating at atmospheric pressure. The system has been tested by extraction(More)
This paper presents one-dimensional and two-dimensional Microwave Inverse Computing methods to detect an internal object using a signal applied from the surface of the host material. The modelling of our application system has been aimed towards the in-vivo detection of a breast tumour, in particular, and to enable the calculation of the tumour size and its(More)
This paper presents one-dimensional and two-dimensional microwave inverse computing methods to detect an internal object using measurements based on a signal applied from the surface of the host material. The modelling of our application system has been aimed towards the in vivo detection of a breast tumour, in particular, and to enable the calculation of(More)
There is a demand in the dairy industry for instruments which can provide real-time information about the moisture content of cheese during manufacture. This paper describes progress in the development of microwave-based equipment for such an application. Results from a permittivity survey are described, and a six-port network is evaluated for use as a(More)
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