Characterisation of sugar content in yoghurt by means of microwave spectroscopy

Measurements of the complex dielectric permittivity of sugar solutions in yoghurt were taken in the 1-20 GHz microwave frequency range. Quantitative relationships between parameters that define both the real and the imaginary part of the Debye relations and the weight fraction of sugar content in yoghurt were obtained. These data were used to model the dielectric behaviour of the sugar content in the microwave region.