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Optimum design of a microstrip ring resonator sensor to determine the moisture content in oil palm fruits and seeds

机译：微带环谐振器传感器的最佳设计，以确定油棕榈树水果和种子的水分含量

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Ahmad Fahad Ahmad; Zulkifly Abbas; Hameda Ali Abrass; Kok Yeow You;
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1. A modified microstrip ring resonator sensor with lumped element modeling for soil moisture and dielectric predictions measurement [J] . Then Yi Lung, You Kok Yeow, Dimon Mohamad Ngasri, Measurement . 2016,第Null期

机译：具有集总元素建模的改进型微带环形谐振器传感器，用于土壤水分和介电预测测量
2. Design and Analysis of Microstrip Moisture Sensor for the Determination of Moisture Content in Soil [J] . Sweety Jain, Pankaj Kumar Mishra, Vandana Vikas Thakare Indian Journal of Science and Technology . 2016,第43期

机译：用于测定土壤水分的微带水分传感器的设计与分析。
3. Design and Analysis of Microstrip Moisture Sensor for the Determination of Moisture Content in Soil [J] . Sweety Jain, Pankaj Kumar Mishra, Vandana Vikas Thakare Indian Journal of Science and Technology . 2016,第43期

机译：用于测定土壤水分的微带水分传感器的设计与分析。
4. Development of Planar Microwave Moisture Sensors for Hevea Rubber Latex and Oil Palm Fruits [C] . Kaida Khalid, Mohamed M. Ghretli, Zulkifly Abbas, International RF and Microwave Conference . 2006

机译：HEVEA橡胶乳胶和油棕榈叶平面微波湿度传感器的研制
5. Effect of sensor placement on the relationships of crop water stress index, soil moisture tension and soil moisture content. [D] . Zeywar, Nadim Shukry. 1988

机译：传感器位置对作物水分胁迫指数，土壤水分张力和土壤水分含量之间关系的影响。
6. The effects of moisture content fiber length and compaction time on African oil palm empty fruit bunches briquette quality parameters [O] . Huber Cabrales, Nelson Arzola, Oscar Araque 2020

机译：水分含量纤维长度和压实时间对非洲油棕榈空果实束缚水果的影响
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。
8. Microstrip Ring Resonator for Soil Moisture Measurements [R] . Sarabandi, Kamal, Li, Eric S. 1993

机译：用于土壤水分测量的微带环谐振器

Optimum design of a microstrip ring resonator sensor to determine the moisture content in oil palm fruits and seeds

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