MICROWAVE DIELECTRIC PROPERTIES OF FISHMEAL.

被引：0
|
作者：
Kent, M.
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来源：
Journal of Microwave Power | 1972年 / 7卷 / 02期
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D O I：
10.1080/00222739.1972.11688830
中图分类号：
学科分类号：
摘要：
The microwave dielectric properties of white fishmeal are investigated as functions of temperature and hydration. It is proposed that the observed loss factor (epsilon'') is a result of thermal excitation of monolayer water molecules into multilayer states. This explanation, plus the presence of relaxation processes give rise to the observed temperature dependence.
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页码：109 / 116
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