Effects of milk concentration and freshness on microwave dielectric properties

Guo, Wenchuan; Zhu, Xinhua; Liu, Hui; Rong, Yonghua; Wang, Shaojin

doi:10.1016/j.jfoodeng.2010.03.015

Cited by 79 publications

(45 citation statements)

References 20 publications

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“…The dielectric loss factor was improved by increased ionic conductivity. The increased ε″ with protein content was also reported for soybean protein isolate dispersions over the frequency range of 200-2500 MHz at a protein concentration range of 0-15 g/100 g water (Ahmed et al 2008) and for milk-water solution below about 1000 MHz with a milk concentration of 60-100 % in mass (Guo et al 2010a). At a given temperature and frequency, the linear relationship between dielectric properties (ε′ and ε″) and protein content could be described by the following equations:…”

Section: Effect Of Temperature On Dielectric Propertiessupporting

confidence: 62%

“…The adulteration of natural milk with synthetic milk was determined using alternating current conductance measurement, and its results showed that there was statistically significant difference between the values of conductance measured at 100 kHz and 8°C and different adulteration (Sadat et al 2006). Obvious linear relationship between milk concentration and the dielectric loss factor at a broad frequency range from 10 to 4500 MHz was observed in our previous work (Guo et al 2010a). However, to our knowledge, the effect of protein content on dielectric properties of milk has not been investigated before, and there is no information about predicting protein content of milk based on dielectric properties.…”

Section: Introductionmentioning

confidence: 74%

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Dielectric Properties of Raw Milk as Functions of Protein Content and Temperature

Zhu

Guo

Jia

et al. 2014

Food Bioprocess Technol

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To understand the effect of protein content on dielectric properties (dielectric constant ε′ and dielectric loss factor ε″) of raw milk and to provide information for developing protein content detector being suitable for routine laboratory analysis or real-time quality monitoring, the values of ε′ and ε″ of raw cow's milk with the protein content of 3.21-7.12 % were measured over the frequency range from 10 to 4500 MHz at temperatures from 25 to 75°C by using a vector network analyzer and an open-ended coaxial-line probe. The results showed that the ε′ decreased with increasing either frequency or temperature. ε″ decreased linearly with frequency in a log-log plot at low frequency end and had minimums at about 2000-3500 MHz. The minimums increased with temperature. Below about 600 MHz, ε″ increased with increasing temperature and decreased above 1000 MHz. ε′ increased linearly with an increase of protein content below about 150 MHz and decreased linearly above 600 MHz, and ε″ increased linearly with increasing protein content over full investigated frequency range. The developed third-order polynomial models could describe the dielectric properties of raw cow's milk as functions of protein content and temperature at a given frequency exactly. If the dielectric properties and temperature of milk can be obtained, its protein content could be sensed.

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Section: Effect Of Temperature On Dielectric Propertiessupporting

confidence: 62%

Section: Introductionmentioning

confidence: 74%

Dielectric Properties of Raw Milk as Functions of Protein Content and Temperature

Zhu

Guo

Jia

et al. 2014

Food Bioprocess Technol

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“…The loss factor decreased with temperature from 100 to 400 MHz. When temperature was higher than 40°C, obvious decrease in loss factor with frequency below 100 MHz at a given temperature indicated that ionic conduction played a dominant role (Guo et al, 2010b;Wang et al, 2005Wang et al, , 2008.…”

Section: Dielectric Loss Factormentioning

confidence: 99%

Temperature-dependent dielectric properties of honey associated with dielectric heating

Liu

Zhu

Wang

2011

Journal of Food Engineering

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“…The antenna was designed to be operate at ∼1.5 GHz, within the reported minimum loss factor regime of the milk at the RF regime. [28] The sample was stored at room temperature for 24 hours to induce degeneration of the milk. RF responses were measured at 6 hour intervals.…”

Section: Supporting Informationmentioning

confidence: 99%

Silk‐Based Conformal, Adhesive, Edible Food Sensors

et al. 2012

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An array of passive metamaterial antennas fabricated on all protein-based silk substrates were conformally transferred and adhered to the surface of an apple. This process allows the opportunity for intimate contact of micro- and nanostructures that can probe, and accordingly monitor changes in, their surrounding environment. This provides in situ monitoring of food quality. It is to be noted that this type of sensor consists of all edible and biodegradable components, holding utility and potential relevance for healthcare and food/consumer products and markets.

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Effects of milk concentration and freshness on microwave dielectric properties

Cited by 79 publications

References 20 publications

Dielectric Properties of Raw Milk as Functions of Protein Content and Temperature

Dielectric Properties of Raw Milk as Functions of Protein Content and Temperature

Temperature-dependent dielectric properties of honey associated with dielectric heating

Silk‐Based Conformal, Adhesive, Edible Food Sensors

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