The Use of Ultrasonic Methods in the Identification of Honey Types

Ratajski, Arkadiusz; Białobrzewski, Ireneusz; Dajnowiec, F.; Бакиер, С.

doi:10.2478/v10022-010-0003-x

Cited by 6 publications

(3 citation statements)

References 10 publications

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“…For instance, Singh et al [14] were able to prove adulterations of honey using the speed of ultrasound passing through honey samples. These kinds of parameters have also been used recently to distinguish honeys at different temperatures [15,16]. González-Mohino et al [17] used ultrasound attenuation to characterize different varieties of honey.…”

Section: Introductionmentioning

confidence: 99%

Ultrasound Assessment of Honey Using Fast Fourier Transform

Rufo

Jiménez

Paniagua

et al. 2021

Sensors

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Ultrasound inspection permits the characteristics of some foodstuffs to be determined easily and cheaply. This experimental study included the determination of various ultrasound parameters provided by the fast Fourier transform (FFT) which had not previously been considered in testing the physical properties of different varieties of honey. These parameters are practically independent of the criteria adopted for their calculation, unlike other ultrasound variables such as pulse velocity or attenuation whose determination can vary depending on those criteria. The study was carried out on four varieties of honey (Eucalyptus, Heather, Thyme, and Thousand Flowers) using 500-kHz transducers. A simultaneously performed honey texture analysis (Texture Profile Analysis-TPA) showed significant linear correlations between the ultrasound variables provided by FFT and the texture parameters. The FFT parameters distinguished between each of the four honey varieties studied.

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Section: Introductionmentioning

confidence: 99%

Ultrasound Assessment of Honey Using Fast Fourier Transform

Rufo

Jiménez

Paniagua

et al. 2021

Sensors

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“…Ultrasounds have been successfully applied to identify turkey meat and pork (Nowak, 2015) Novoa-Dìaz et al ( 2014) proposed an ultrasonic method for monitoring red wine ageing (Tempranillo, Spain). Ratajski et al (2013) demonstrated the applicability of ultrasound testing for identifying selected types of honey (rapeseed and mixed flower honey). Ultrasonic measurements were also successfully deployed to test the ripeness of Cheddar and Mahón cheese (Benedito et al, 2002) as well as Manchego cheese (Benedito et al, 2005)…”

Section: Type Of Beermentioning

confidence: 99%

A Non-destructive Method for Identyfing Beers

Wesołowski,

Jadwisieńczak,

Wesołowski

et al. 2023

Preprint

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Background The falsification of food products is a practice that has always been with mankind. Initially, it stemmed from the need to satisfy basic needs, and then from the desire for profit, at the expense of the health and sometimes the lives of consumers. Today, food safety issues are becoming a priority in consumers' daily lives. It is estimated that one in four food products is falsified. Man has lost the ability to naturally identify healthy food. He has therefore begun to prioritise the speed and ease of its preparation at the expense, often of health. The techniques currently available for detecting falsification are inaccessible to the ordinary consumer. The technique proposed by the authors is the beginning of a publicly available method for detecting falsification. Scope and approach Currently, instrumental or sensory methods are used to assess the authenticity, and therefore identification, of foods. The former are expensive and time-consuming and the latter are unobjective. The authors proposed a method using ultrasound with parameters that are neutral to the material to be tested. The technique allows results to be obtained in times measured in microseconds without destroying the material under test, saving costs. Three differently weighted groups of beers were used for the study. These were industrial, regional and domestic beers. Main findings and conclusions The results of the study indicate that the ultrasonic method is useful for the non-destructive identification of industrial and regional beers, which are produced using different technologies and differ in composition. The method analysed was not suitable for separating homebrew beers from other types of beer.

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“…Propagation of ultrasonic waves through honey helps to determine its adulteration because mixing of adulterants will changes its physical properties such as density, viscosity and homogeneity etc., these properties have direct impact on the velocity of ultrasonic waves through the medium. Ultrasonic methods were used by Ratajski et al [8] to identify honey types. The ultrasonic velocity can be used with other properties, results in many important thermodynamic properties [9].…”

Section: Introductionmentioning

confidence: 99%