Mass‐Independent Moisture Percentage Measurements of Flour Using Amplitude Attenuation and Phase Shift Correlation

Abstract

We performed mass‐independent moisture percentage measurements of flour by using a resonant cavity at 3.9 GHz. The method evaluated the straight line slope that linearly approximates the relationship between the amplitude attenuation and phase shift at a specific frequency for multiple masses of sample. Fifty types of flour with moisture percentage ranging from 9.3% to 17.4% and mass up to 0.3 g were used in this experiment. The standard error of the estimation of the calibration curve for the moisture percentage was 0.42%, which was approximately half of that of the conventional method. © 2023 Institute of Electrical Engineers of Japan. Published by Wiley Periodicals LLC.