Sugar and water contents of honey with dielectric property sensing

Guo, Wenchuan; Zhu, Xinhua; Liu, Yi; Zhuang, Hong

doi:10.1016/j.jfoodeng.2009.10.024

Cited by 99 publications

(75 citation statements)

References 23 publications

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“…A lot of research results have shown that the dielectric properties of foods, such as meats (Gunasekaran et al 2005;Zhang et al 2007), cheeses (Cozzolino et al 2002;Fagan et al 2005), honeys (Guo et al 2010b(Guo et al , 2011a, and fruits (Guo et al 2007;, depend on their chemical compositions and temperature, and frequency of electric field. The dielectric properties of usual interest are the dielectric constant ε′ and the dielectric loss factor ε″, which are the real and imaginary parts, respectively, of the relative complex permittivity ε * given by Mudgett et al (1974) investigated the influence of frequencies (300, 1000, and 3000 MHz) and temperatures (25-55°C) on dielectric properties of nonfat milk.…”

Section: Introductionmentioning

confidence: 99%

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: Introductionmentioning

confidence: 99%

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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“…Several works also show that frequency and water content are important factors influencing dielectric properties of honey, but the studies were only undertaken at room temperature (Ahmed et al, 2007;Guo et al, 2010c;Puranik et al, 1991). In honey pasteurization processes, the sample temperature increases from room temperature to the lethal level that 0260-8774/$ -see front matter Ó 2010 Elsevier Ltd. All rights reserved.…”

Section: Introductionmentioning

confidence: 99%

Temperature-dependent dielectric properties of honey associated with dielectric heating

Liu

Zhu

Wang

2011

Journal of Food Engineering

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“…Many scientific works concerning large numbers of agricultural products and foods show that the frequency, temperature, and food composition significantly influence a material's dielectric properties [36][37][38]. Hence, honey relative permittivity (ε′) and dielectric loss coefficient (tgδ) depend on frequency, temperature, and honey physicochemical parameters.…”

Section: Resultsmentioning

confidence: 99%

Dielectric properties of honey: the potential usability for quality assessment

Pentoś

Łuczycka

2017

Eur Food Res Technol

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Honey, as a valuable product of high price, is subject to illegal adulteration by adding water or inexpensive sweeteners as well as overheating. Therefore, cheap, quick, and reliable methods of honey quality assessment are of interest to the food industry and consumers alike. In this study, two dielectric honey parameters: relative permittivity and dielectric loss coefficient measured at frequencies below 1 MHz and at temperatures from 20 to 40 °C were considered as potential indicators of honey quality. For the data analysis, chemometric methods (artificial neural networks and two methods of extracting the contribution of independent variables) were employed. No significant differences in results of the relative contribution of input variables were found depending on frequency. Results lead to the conclusion that relative permittivity, which is significantly affected by pH, can be potentially useful for honey microbial contamination detection and dielectric loss coefficient, influenced mostly by HMF content, can be considered as an indicator of honey freshness.

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Sugar and water contents of honey with dielectric property sensing

Cited by 99 publications

References 23 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

Dielectric properties of honey: the potential usability for quality assessment

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