Identification of lyophilized avocado powder adulteration using the cavity perturbation technique at microwave frequencies
Source abstract
Abstract
In this paper, we propose the cavity perturbation technique using a high Q cylindrical cavity at 2.4 GHz to identify adulteration of dry-freeze avocado powder with two of the most common adulterants (chickpea powder and green color). Three different adulteration conditions are explored, namely, avocado powder mixed with color, avocado powder mixed with chickpea powder, and avocado powder mixed with 50% colour–50% powder, at various contamination ratios (100, 90, 77, 62, 50, and 0%). For all cases, the perturbation technique shows clear linear quadratic regression trends that make adulteration identification possible.
Source: openalex_inverted_index · Quality: baseline
Research context
OpenAlex topics: Plant Physiology and Cultivation Studies · Postharvest Quality and Shelf Life Management · Microwave and Dielectric Measurement Techniques
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Electronics and Telecommunications Department, Universidad Autonoma de la Ciudad de Mexico, Mexico City, Mexico
Electronics Department, Instituto Nacional de Astrofisica, Optica y Electronica, Puebla, Mexico
Electrical and Computer Engineering Department, University of Texas-Dallas, Dallas, TX, USA
References (35)
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