Identification of lyophilized avocado powder adulteration using the cavity perturbation technique at microwave frequencies

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.

Keywords:

• Adulteration
• dry-freeze
• avocado
• artificial colour
• chickpea powder

Disclosure statement

No potential conflict of interest was reported by the author(s).