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

@article{Sairin2016DistinguishingEO,
  title={Distinguishing edible oil using dielectric spectroscopy at microwave frequencies of 8.2–12.1 GHz},
  author={Masyitah A. Sairin and Nur Hamilia Abd Latiff and Samsuzana Abd Aziz and Fakhrul Zaman Rokhani},
  journal={2016 10th International Conference on Sensing Technology (ICST)},
  year={2016},
  pages={1-4}
}
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 samples are statistically distinctive. Principal Component Analysis (PCA) was used to classify animal fats and vegetable oils on their permittivity spectral. ANOVA analysis results showed that there is a… CONTINUE READING

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