誘電率・透磁率データベース - 「食品」の検索結果

未登録ユーザは温度範囲20~30[℃]、周波数範囲2~3[GHz]の物性値のみ表示されます。

無料会員に登録することで、温度範囲0~300[℃]の物性値、有料会員はすべて表示されます。

物質名	出典	グラフ
1% 牛乳データ数：2 脂肪分0.94% 蛋白質3.31% 乳糖4.93%	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2.45 [kHz] 2.45 [MHz] 20 [℃] 20 [℃]
3.25% 牛乳データ数：2 脂肪分3.17% 蛋白質3.25% 乳糖4.79%	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2.45 [kHz] 2.45 [MHz] 20 [℃] 20 [℃]
アルブミン(牛乳)濃縮液データ数：12	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	20 - 70 [℃] 20 - 70 [℃]
イチゴデータ数：12	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2.8 [kHz] - 2.8 [kHz] 2.8 [kHz] - 2.8 [kHz] 20 - 60 [℃] 20 - 60 [℃]
えんどう豆データ数：18 W=82.6% R2 ε'=0.9967, ε''=0.8841	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	20 - 100 [℃] 20 - 100 [℃]
オークデータ数：8 R2 ε'=0.9999, ε''=0.9984, 濃度の単位[W%]	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2.45 [kHz] - 2.45 [kHz] 2.45 [kHz] - 2.45 [kHz] 27 - 27 [℃] 27 - 27 [℃]
カッテージチーズデータ数：16 脂肪分2%	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	915 [MHz] - 2.45 [kHz] 915 [MHz] - 2.45 [kHz] 5 - 65 [℃] 5 - 65 [℃]
カッテージチーズデータ数：16 脂肪分4%	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	915 [MHz] - 2.45 [kHz] 915 [MHz] - 2.45 [kHz] 5 - 65 [℃] 5 - 65 [℃]
カッテージチーズデータ数：16 無脂肪	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	915 [MHz] - 2.45 [kHz] 915 [MHz] - 2.45 [kHz] 5 - 65 [℃] 5 - 65 [℃]
カブデータ数：26 R2 ε'=0.727, ε''=0.907	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	5 - 120 [℃] 5 - 120 [℃]
キュウリデータ数：26 R2 ε'=0.992, ε''=0.916	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	5 - 120 [℃] 5 - 120 [℃]
クルミデータ数：28	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	915 [MHz] - 2.45 [kHz] 915 [MHz] - 2.45 [kHz] 20 - 60 [℃] 20 - 60 [℃]
クルミデータ数：8 R2 ε'=0.9994, ε''=0.9991, 濃度の単位[W%]	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2.45 [kHz] - 2.45 [kHz] 2.45 [kHz] - 2.45 [kHz] 27 - 27 [℃] 27 - 27 [℃]
クロスグリデータ数：4	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2.45 [kHz] - 2.45 [kHz] 2.45 [kHz] - 2.45 [kHz] 20 - 20 [℃] 20 - 20 [℃]
コーン油データ数：12	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	10 - 60 [℃] 10 - 60 [℃]
ジャガイモデータ数：18 R2 ε'=0.9994, ε''=0.9468	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	20 - 95 [℃] 20 - 95 [℃]
セイヨウスグリデータ数：2	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2.45 [kHz] 2.45 [MHz] 20 [℃] 20 [℃]
チャービルデータ数：12	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2.8 [kHz] - 2.8 [kHz] 2.8 [kHz] - 2.8 [kHz] 20 - 60 [℃] 20 - 60 [℃]
トウモロコシデータ数：26 R2 ε'=0.950, ε''=0.883	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	5 - 120 [℃] 5 - 120 [℃]
ナナカマドデータ数：18 R2 ε'=0.9788,　ε''=0.9653, 気圧は1[atm]	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	20 - 100 [℃] 20 - 100 [℃]
ナナカマドデータ数：24 R2 ε'=0.9836,　ε''=0.9964, 濃度は気圧(単位bars; 1[bars]=0.987[atm]), 温度は室温(300[K]=27[℃])	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2.45 [kHz] - 2.45 [kHz] 2.45 [kHz] - 2.45 [kHz] 27 - 27 [℃] 27 - 27 [℃]
ニンジンデータ数：26 R2 ε'=0.906, ε''=0.927	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	5 - 120 [℃] 5 - 120 [℃]
ニンジンデータ数：18 W=88.2% R2 ε'=0.9991,ε''=0.9843	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	20 - 100 [℃] 20 - 100 [℃]
ニンニクデータ数：26 R2 ε'=0.848, ε''=0.957	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	5 - 120 [℃] 5 - 120 [℃]
パースニップデータ数：26 R2 ε'=0.928, ε''=0.893	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	5 - 120 [℃] 5 - 120 [℃]
パーチ（カワメバル）データ数：14 R2 ε'=0.9854, ε''=0.9759	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	15 - 45 [℃] 15 - 45 [℃]
パイクパーチデータ数：2 脂肪分1.9%	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2 [MHz] 2 [MHz] 20 [℃] 20 [℃]
パイクパーチの詰め物データ数：30	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2 [MHz] - 915 [MHz] 2 [MHz] - 915 [MHz] 20 - 20 [℃] 20 - 20 [℃]
パセリデータ数：12	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2.8 [kHz] - 2.8 [kHz] 2.8 [kHz] - 2.8 [kHz] 20 - 60 [℃] 20 - 60 [℃]
バターデータ数：2 R2 ε'=0.9932, ε''=0.9968	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2.45 [kHz] 2.45 [MHz] 20 [℃] 20 [℃]
バターデータ数：2 R2 ε'=0.9932, ε''=0.9969	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2.45 [kHz] 2.45 [MHz] 25 [℃] 25 [℃]
バターデータ数：2 R2 ε'=0.9932, ε''=0.9970	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2.45 [kHz] 2.45 [MHz] 30 [℃] 30 [℃]
バターデータ数：16 R2 ε'=0.9962, ε''=0.982	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	5 - 40 [℃] 5 - 40 [℃]
ハツカダイコンデータ数：26 R2 ε'=0.909, ε''=0.846	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	5 - 120 [℃] 5 - 120 [℃]
バナナデータ数：26 R2 ε'=0.994, ε''=0.895	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	5 - 120 [℃] 5 - 120 [℃]
ブロッコリーデータ数：26 R2 ε'=0.989, ε''=0.915	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	5 - 120 [℃] 5 - 120 [℃]
ベイマツデータ数：16 R2 ε'=0.9156, ε''=0.9595	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	20 - 90 [℃] 20 - 90 [℃]
ベイマツデータ数：16 R2 ε'=0.9978, ε''=0.9768	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	20 - 90 [℃] 20 - 90 [℃]
ベイマツデータ数：16 R2 ε'=0.9982, ε''=0.9961	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	20 - 90 [℃] 20 - 90 [℃]
ベイマツデータ数：16 R2 ε'=0.9991, ε''=0.9933	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	20 - 90 [℃] 20 - 90 [℃]
ポプラデータ数：8 R2 ε'=0.9993, ε''=0.9990, 濃度の単位[W%]	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2.45 [kHz] - 2.45 [kHz] 2.45 [kHz] - 2.45 [kHz] 27 - 27 [℃] 27 - 27 [℃]
マッシュルームデータ数：12	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2.8 [kHz] - 2.8 [kHz] 2.8 [kHz] - 2.8 [kHz] 20 - 60 [℃] 20 - 60 [℃]
メルルーサデータ数：2 脂肪分1.5%	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2 [MHz] 2 [MHz] 20 [℃] 20 [℃]
ラズベリーデータ数：2	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2.45 [kHz] 2.45 [MHz] 20 [℃] 20 [℃]
リンゴデータ数：38	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2.45 [kHz] - 2.8 [kHz] 2.45 [kHz] - 2.8 [kHz] 5 - 120 [℃] 5 - 120 [℃]
リンゴデータ数：26 R2 ε'=0.960, ε''=0.974	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	5 - 120 [℃] 5 - 120 [℃]
鴨肉データ数：6 脂肪含有率1.2%	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2 [MHz] - 915 [MHz] 2 [MHz] - 915 [MHz]
肝臓データ数：11	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	433 [MHz] - 5.8 [kHz] 433 [MHz] - 5.8 [kHz] 25 - 37 [℃] 25 - 37 [℃]
牛肉データ数：24	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2 [MHz] - 915 [MHz] 2 [MHz] - 915 [MHz] -20 - 60 [℃] -20 - 60 [℃]
牛肉データ数：12 R2 ε'=0.9983, ε''=0.9831	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	15 - 60 [℃] 15 - 60 [℃]
牛肉データ数：6 脂肪含有率2.2%	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2 [MHz] - 915 [MHz] 2 [MHz] - 915 [MHz]
牛肉(加熱後) データ数：20 R2 ε'=0.9902, ε''=0.9851	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	5 - 95 [℃] 5 - 95 [℃]
牛肉(肩部) データ数：78	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2 [MHz] - 915 [MHz] 2 [MHz] - 915 [MHz] 20 - 90 [℃] 20 - 90 [℃]
牛肉(肩部) データ数：14 R2 ε'=0.9974, ε''=0.9959	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	30 - 90 [℃] 30 - 90 [℃]
牛肉(生) データ数：20 R2 ε'=0.9972, ε''=0.9731	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	5 - 95 [℃] 5 - 95 [℃]
牛肉(生) データ数：14 R2 ε'=0.9999, ε''=0.9367	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	5 - 65 [℃] 5 - 65 [℃]
牛乳データ数：6 脂肪分0%	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2.45 [kHz] - 2.45 [kHz] 2.45 [kHz] - 2.45 [kHz] 20 - 20 [℃] 20 - 20 [℃]
栗データ数：8 R2 ε'=0.9998, ε''=0.9946, 濃度の単位[W%]	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2.45 [kHz] - 2.45 [kHz] 2.45 [kHz] - 2.45 [kHz] 27 - 27 [℃] 27 - 27 [℃]
鶏胸肉データ数：12 R2 ε'=0.9957, ε''=0.9982	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	15 - 65 [℃] 15 - 65 [℃]
鶏腿肉データ数：10 R2 ε'=0.9982, ε''=0.9964	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	15 - 55 [℃] 15 - 55 [℃]
鮭データ数：16 R2 ε'=0.9193, ε''=0.9547	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	15 - 50 [℃] 15 - 50 [℃]
七面鳥(生) データ数：14 R2 ε'=0.9944, ε''=0.9936	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	5 - 65 [℃] 5 - 65 [℃]
鱈データ数：16 R2 ε'=0.9985, ε''=0.9945	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	15 - 50 [℃] 15 - 50 [℃]
鱈データ数：2 脂肪分0.5%	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2 [MHz] 2 [MHz] 20 [℃] 20 [℃]
豚肉データ数：12	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2 [MHz] - 915 [MHz] 2 [MHz] - 915 [MHz] -20 - 20 [℃] -20 - 20 [℃]
豚肉データ数：6 脂肪含有率2.4%	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2 [MHz] - 915 [MHz] 2 [MHz] - 915 [MHz]
軟骨データ数：6	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	433 [MHz] - 5.8 [kHz] 433 [MHz] - 5.8 [kHz] 25 - 27 [℃] 25 - 27 [℃]
鮪データ数：2 脂肪分3.4%	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2 [MHz] 2 [MHz] 20 [℃] 20 [℃]
洋ナシデータ数：26 R2 ε'=0.896, ε''=0.854	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	5 - 120 [℃] 5 - 120 [℃]
羊肉データ数：6 脂肪含有率1.5%	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2 [MHz] - 915 [MHz] 2 [MHz] - 915 [MHz]
卵黄データ数：18	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	915 [MHz] - 2.45 [kHz] 915 [MHz] - 2.45 [kHz] 20 - 80 [℃] 20 - 80 [℃]
卵白データ数：18	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	915 [MHz] - 2.45 [kHz] 915 [MHz] - 2.45 [kHz] 20 - 80 [℃] 20 - 80 [℃]
鰊データ数：2 脂肪分17.4%	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2 [MHz] 2 [MHz] 20 [℃] 20 [℃]
鵞鳥肉データ数：6 脂肪含有率1.8%	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2 [MHz] - 915 [MHz] 2 [MHz] - 915 [MHz]
ラクトース(粉末) データ数：12	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	20 - 70 [℃] 20 - 70 [℃]
ラクトース・アセトン混合液 30 [W%] データ数：20 濃度はラクトースに対するアセトンの割合	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2.45 [GHz] - 2.45 [GHz] 2.45 [GHz] - 2.45 [GHz] 20 - 60 [℃] 20 - 60 [℃]
ラクトース・アセトン混合液 50 [W%] データ数：20 濃度はラクトースに対するアセトンの割合	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2.45 [GHz] - 2.45 [GHz] 2.45 [GHz] - 2.45 [GHz] 20 - 60 [℃] 20 - 60 [℃]
ラクトース・エタノール混合液 30 [W%] データ数：20 濃度はラクトースに対するエタノールの割合	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2.45 [GHz] - 2.45 [GHz] 2.45 [GHz] - 2.45 [GHz] 20 - 60 [℃] 20 - 60 [℃]
ラクトース・エタノール混合液 50 [W%] データ数：20 濃度はラクトースに対するエタノールの割合	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2.45 [GHz] - 2.45 [GHz] 2.45 [GHz] - 2.45 [GHz] 20 - 60 [℃] 20 - 60 [℃]
ラクトース・水混合液 30 [W%] データ数：20 濃度はラクトースに対する水の割合	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2.45 [GHz] - 2.45 [GHz] 2.45 [GHz] - 2.45 [GHz] 20 - 60 [℃] 20 - 60 [℃]
ラクトース・水混合液 50 [W%] データ数：20 濃度はラクトースに対する水の割合	Dielectric and Thermal Properties of Materials at Microwave Frequencies（VYACHESLAV V. KOMAROV)	2.45 [GHz] - 2.45 [GHz] 2.45 [GHz] - 2.45 [GHz] 20 - 60 [℃] 20 - 60 [℃]
ココア用クリームデータ数：22	Dielectric Constant and Loss Data（194～202）	100 [Hz] - 10 [GHz] 100 [Hz] - 10 [GHz]
冷凍ステーキ（赤肉）データ数：74	Dielectric Constant and Loss Data（194～202）	150 [MHz] - 3 [kHz] 150 [MHz] - 3 [kHz] -75 - 50 [℃] -75 - 50 [℃]
ポテトチップス（一部調理済）データ数：4	Dielectric Constant and Loss Data（194～202）	1 [GHz] - 3 [GHz] 1 [GHz] - 3 [GHz]
ポテトチップス（調理済）データ数：4	Dielectric Constant and Loss Data（194～202）	1 [GHz] - 3 [GHz] 1 [GHz] - 3 [GHz]
ポテトフレークデータ数：6 density 0.284 g/cm^3	Dielectric Constant and Loss Data（194～202）	300 [MHz] - 3 [GHz] 300 [MHz] - 3 [GHz]
ポテト（じゃがいも） 78.9 % データ数：6 Marine 78.9% H2O	Dielectric Constant and Loss Data（194～202）	300 [MHz] - 3 [GHz] 300 [MHz] - 3 [GHz]
牛肉（真空乾燥）データ数：66	Dielectric Constant and Loss Data（194～202）	150 [MHz] - 3 [kHz] 150 [MHz] - 3 [kHz] -60 - 180 [℃] -60 - 180 [℃]
卵白データ数：4	Dielectric Constant and Loss Data（194～202）	3 [GHz] - 9.2 [GHz] 3 [GHz] - 9.2 [GHz]
ネスカフェデータ数：20 density 0.241d/cm^3	Dielectric Constant and Loss Data（194～202）	100 [Hz] - 8.5 [GHz] 100 [Hz] - 8.5 [GHz]
ネスティ― データ数：20 density 0.126g/cm^3	Dielectric Constant and Loss Data（194～202）	100 [Hz] - 8.5 [GHz] 100 [Hz] - 8.5 [GHz]
メタマテリアルX データ数：20	測定者　藤田　明希(株式会社　科学技術研究所)	10 - 100 [℃] 10 - 100 [℃]
牛肉データ数：20 STDP	εμ-DB和文誌	0.5 [MHz] - 5 [GHz] 0.5 [MHz] - 5 [GHz]
牛肉データ数：20 OCP	εμ-DB和文誌	0.5 [MHz] - 5 [GHz] 0.5 [MHz] - 5 [GHz]
牛肉データ数：21 RACP	εμ-DB和文誌	0.25 [MHz] - 5 [GHz] 0.25 [MHz] - 5 [GHz]
豚肉データ数：20 STDP	εμ-DB和文誌	0.5 [MHz] - 5 [GHz] 0.5 [MHz] - 5 [GHz]
豚肉データ数：20 OCP	εμ-DB和文誌	0.5 [MHz] - 5 [GHz] 0.5 [MHz] - 5 [GHz]
豚肉データ数：20 RACP	εμ-DB和文誌	0.5 [MHz] - 5 [GHz] 0.5 [MHz] - 5 [GHz]
卵白データ数：16 STDP	εμ-DB和文誌	25 - 60 [℃] 25 - 60 [℃]
卵白データ数：16 RACP	εμ-DB和文誌	25 - 60 [℃] 25 - 60 [℃]
卵白データ数：16 OCP	εμ-DB和文誌	25 - 60 [℃] 25 - 60 [℃]
卵黄データ数：16 STDP	εμ-DB和文誌	25 - 60 [℃] 25 - 60 [℃]
卵黄データ数：16 RACP	εμ-DB和文誌	25 - 60 [℃] 25 - 60 [℃]
卵黄データ数：16 OCP	εμ-DB和文誌	25 - 60 [℃] 25 - 60 [℃]
パン生地データ数：2	εμ-DB和文誌	2.45 [GHz] 2.45 [GHz] 20 [℃] 20 [℃]
ぶりデータ数：2	εμ-DB和文誌	2.45 [GHz] 2.45 [GHz] 20 [℃] 20 [℃]
ハンバーグデータ数：2	εμ-DB和文誌	2.45 [GHz] 2.45 [GHz] 20 [℃] 20 [℃]
さつまいもデータ数：2	εμ-DB和文誌	2.45 [GHz] 2.45 [GHz] 20 [℃] 20 [℃]
牛肉（バラ）データ数：2	εμ-DB和文誌	2.45 [kHz] 2.45 [MHz] 20 [℃] 20 [℃]
牛肉（調理済み）データ数：2	εμ-DB和文誌	2.45 [kHz] 2.45 [MHz] 20 [℃] 20 [℃]
あじデータ数：2	εμ-DB和文誌	2.45 [kHz] 2.45 [MHz] 20 [℃] 20 [℃]
若鶏（もも）データ数：2	εμ-DB和文誌	2.45 [kHz] 2.45 [MHz] 20 [℃] 20 [℃]
剣先イカデータ数：2	εμ-DB和文誌	2.45 [kHz] 2.45 [MHz] 20 [℃] 20 [℃]
マグロデータ数：2	εμ-DB和文誌	2.45 [kHz] 2.45 [MHz] 20 [℃] 20 [℃]
豚肉（もも）データ数：2	εμ-DB和文誌	2.45 [kHz] 2.45 [MHz] 20 [℃] 20 [℃]
焼肉データ数：2	εμ-DB和文誌	2.45 [kHz] 2.45 [MHz] 20 [℃] 20 [℃]
牛赤身肉データ数：2	εμ-DB和文誌	2.45 [kHz] 2.45 [MHz] 20 [℃] 20 [℃]
じゃがいもデータ数：2	εμ-DB和文誌	2.45 [kHz] 2.45 [MHz] 20 [℃] 20 [℃]
じゃがいも（生）データ数：2	εμ-DB和文誌	2.45 [kHz] 2.45 [MHz] 20 [℃] 20 [℃]
にんじんデータ数：2	εμ-DB和文誌	2.45 [kHz] 2.45 [MHz] 20 [℃] 20 [℃]
寒天ゲルデータ数：12	εμ-DB和文誌	10 - 60 [℃] 10 - 60 [℃]
寒天ゲルデータ数：12 NaCl 0.5%	εμ-DB和文誌	10 - 60 [℃] 10 - 60 [℃]
寒天ゲルデータ数：12 NaCl 1%	εμ-DB和文誌	10 - 60 [℃] 10 - 60 [℃]
寒天ゲルデータ数：12 NaCl 1.5%	εμ-DB和文誌	10 - 60 [℃] 10 - 60 [℃]
寒天ゲルデータ数：12 NaCl 2%	εμ-DB和文誌	10 - 60 [℃] 10 - 60 [℃]
じゃがいもデータ数：19	εμ-DB和文誌	-30.48 - 59.8 [℃] -30.48 - 59.8 [℃]
にんじんデータ数：17	εμ-DB和文誌	-10.55 - 60.01 [℃] -10.55 - 60.01 [℃]
牛肉データ数：18	εμ-DB和文誌	-30.05 - 59.98 [℃] -30.05 - 59.98 [℃]
チーズデータ数：19	εμ-DB和文誌	-15.33 - 49.98 [℃] -15.33 - 49.98 [℃]
マグロ赤身データ数：32	εμ-DB和文誌	-30.36 - 60 [℃] -30.36 - 60 [℃]
トロデータ数：30	εμ-DB和文誌	-30.72 - 59.76 [℃] -30.72 - 59.76 [℃]
小麦データ数：32	Dielectric spectroscopy in agriculture	100 [kHz] - 10 [GHz] 100 [kHz] - 10 [GHz]
桃データ数：14	Dielectric spectroscopy in agriculture	200 [MHz] - 20 [GHz] 200 [MHz] - 20 [GHz]
卵白データ数：16 STDP	刺入性の優れた終端開放同軸プローブによる半固定状媒質の複素誘電率測定	25 - 60 [℃] 25 - 60 [℃]
卵白データ数：16 RACP	刺入性の優れた終端開放同軸プローブによる半固定状媒質の複素誘電率測定	25 - 60 [℃] 25 - 60 [℃]
卵白データ数：16 OCP	刺入性の優れた終端開放同軸プローブによる半固定状媒質の複素誘電率測定	25 - 60 [℃] 25 - 60 [℃]
卵黄データ数：16 STDP	刺入性の優れた終端開放同軸プローブによる半固定状媒質の複素誘電率測定	25 - 60 [℃] 25 - 60 [℃]
卵黄データ数：16 RACP	刺入性の優れた終端開放同軸プローブによる半固定状媒質の複素誘電率測定	25 - 60 [℃] 25 - 60 [℃]
卵黄データ数：16 OCP	刺入性の優れた終端開放同軸プローブによる半固定状媒質の複素誘電率測定	25 - 60 [℃] 25 - 60 [℃]
パン生地データ数：2	電子レンジ庫内に配置された疑似負荷の形状・誘電率の変化に対する加熱効率に関する検討	2.45 [GHz] 2.45 [GHz] 25 [℃] 25 [℃]
ぶりデータ数：2	電子レンジ庫内に配置された疑似負荷の形状・誘電率の変化に対する加熱効率に関する検討	2.45 [GHz] 2.45 [GHz] 25 [℃] 25 [℃]
ハンバーグデータ数：2	電子レンジ庫内に配置された疑似負荷の形状・誘電率の変化に対する加熱効率に関する検討	2.45 [GHz] 2.45 [GHz] 25 [℃] 25 [℃]
さつまいもデータ数：2	電子レンジ庫内に配置された疑似負荷の形状・誘電率の変化に対する加熱効率に関する検討	2.45 [GHz] 2.45 [GHz] 25 [℃] 25 [℃]
牛肉（ばら）データ数：2	電子レンジ庫内に配置された疑似負荷の形状・誘電率の変化に対する加熱効率に関する検討	2.45 [GHz] 2.45 [GHz] 25 [℃] 25 [℃]
牛肉（調理済み）データ数：2	電子レンジ庫内に配置された疑似負荷の形状・誘電率の変化に対する加熱効率に関する検討	2.45 [GHz] 2.45 [GHz] 25 [℃] 25 [℃]
あじデータ数：2	電子レンジ庫内に配置された疑似負荷の形状・誘電率の変化に対する加熱効率に関する検討	2.45 [GHz] 2.45 [GHz] 25 [℃] 25 [℃]
若鶏（もも）データ数：2	電子レンジ庫内に配置された疑似負荷の形状・誘電率の変化に対する加熱効率に関する検討	2.45 [GHz] 2.45 [GHz] 25 [℃] 25 [℃]
剣先イカデータ数：2	電子レンジ庫内に配置された疑似負荷の形状・誘電率の変化に対する加熱効率に関する検討	2.45 [GHz] 2.45 [GHz] 25 [℃] 25 [℃]
マグロデータ数：2	電子レンジ庫内に配置された疑似負荷の形状・誘電率の変化に対する加熱効率に関する検討	2.45 [GHz] 2.45 [GHz] 25 [℃] 25 [℃]
豚肉（もも）データ数：2	電子レンジ庫内に配置された疑似負荷の形状・誘電率の変化に対する加熱効率に関する検討	2.45 [GHz] 2.45 [GHz] 25 [℃] 25 [℃]
焼肉データ数：2	電子レンジ庫内に配置された疑似負荷の形状・誘電率の変化に対する加熱効率に関する検討	2.45 [GHz] 2.45 [GHz] 25 [℃] 25 [℃]
牛赤身肉データ数：2	電子レンジ庫内に配置された疑似負荷の形状・誘電率の変化に対する加熱効率に関する検討	2.45 [GHz] 2.45 [GHz] 25 [℃] 25 [℃]
じゃがいもデータ数：2	電子レンジ庫内に配置された疑似負荷の形状・誘電率の変化に対する加熱効率に関する検討	2.45 [GHz] 2.45 [GHz] 25 [℃] 25 [℃]
じゃがいも（生）データ数：2	電子レンジ庫内に配置された疑似負荷の形状・誘電率の変化に対する加熱効率に関する検討	2.45 [GHz] 2.45 [GHz] 25 [℃] 25 [℃]
にんじんデータ数：2	電子レンジ庫内に配置された疑似負荷の形状・誘電率の変化に対する加熱効率に関する検討	2.45 [GHz] 2.45 [GHz] 25 [℃] 25 [℃]
とうもろこし油データ数：2	Food Packaging: Principles and Practice Third Edition	2.45 [kHz] 2.45 [MHz] 25 [℃] 25 [℃]
ラードデータ数：4	Food Packaging: Principles and Practice Third Edition	20 - 60 [℃] 20 - 60 [℃]
ヨーグルトデータ数：2	Food Packaging: Principles and Practice Third Edition	2.45 [kHz] 2.45 [MHz] 22 [℃] 22 [℃]
ターキー（生）データ数：18 mc=73.8%	Dielectric properties of food materials	300 [MHz] - 2.45 [kHz] 300 [MHz] - 2.45 [kHz] 5 - 65 [℃] 5 - 65 [℃]
ターキー（加熱後）データ数：18 mc=66.5%	Dielectric properties of food materials	300 [MHz] - 2.45 [kHz] 300 [MHz] - 2.45 [kHz] 5 - 65 [℃] 5 - 65 [℃]
ベーコン脂データ数：18	Dielectric properties of commercial cooking oils	300 [MHz] - 3 [kHz] 300 [MHz] - 3 [kHz] 25 - 82 [℃] 25 - 82 [℃]
とうもろこし油データ数：18	Dielectric properties of commercial cooking oils	300 [MHz] - 3 [kHz] 300 [MHz] - 3 [kHz] 25 - 82 [℃] 25 - 82 [℃]
綿の種データ数：18	Dielectric properties of commercial cooking oils	300 [MHz] - 3 [kHz] 300 [MHz] - 3 [kHz] 25 - 82 [℃] 25 - 82 [℃]
ラードデータ数：18	Dielectric properties of commercial cooking oils	300 [MHz] - 3 [kHz] 300 [MHz] - 3 [kHz] 25 - 82 [℃] 25 - 82 [℃]

食品 の検索結果(未登録ユーザ) データ数(未公開データを含みます) 未登録：164件 無料会員：267件 有料会員：267件

食品の検索結果(未登録ユーザ)　データ数(未公開データを含みます)　未登録：164件　無料会員：267件　有料会員：267件