Dielectric properties of honey adulterated with sucrose syrup

Liu, Yi; Zhu, Xinhua; Wang, Shaojin

doi:10.1016/j.jfoodeng.2011.06.013

Cited by 60 publications

(43 citation statements)

References 22 publications

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“…Nonetheless, a clear decrease in ε values with increasing water content was found in some investigations. [22][23][24][25][26] As well as the work of Feng et al [27] , they indicated that the dielectric properties of food products which affects continually to microwave drying characteristics, are directly influenced by moisture content and temperature. This research also presented the contribution of different dispersion 8 mechanisms in biological materials as affected by frequency and temperature as shown in Fig.2.…”

Section: Factors Affecting the Dielectric Properties Of Materials To mentioning

confidence: 96%

Microwave-Assisted Drying: A Review of the State-of-the-Art

2015

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Offering advantages of energy-saving rapid drying rates, short processing times, deep penetration of the microwave energy, instantaneous and precise electronic control, as well as clean heating processes, microwave-assisted drying (MWD) has become a popular method that is currently used for many materials and processes. This paper presents a systematic and comprehensive review of experimental and theoretical studies regarding the kinetic mechanisms of MWD. Factors affecting, methods for measuring, and applications of the dielectric property are discussed. From the experimental perspective, laboratory-and commercial-scale MWD systems are elaborated, including the equipment used and the stability, safety, and regulation of MWD systems. Theoretical investigations of thermal and non-thermal equilibrium models and moving-load computational models are discussed. Finally, some future trends in the research and development of MWD systems are suggested. Downloaded by [University of Otago] at 16:52 21 July 2015 2

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Section: Factors Affecting the Dielectric Properties Of Materials To mentioning

confidence: 96%

Microwave-Assisted Drying: A Review of the State-of-the-Art

2015

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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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“…So, considering that the properties we studied were a function of the water content, it could be possible to determine adulteration by water addition. To verify this, other methods must be tested against adulterations (Guo, Liu, Zhu, & Wang, 2011).…”

Section: Resultsmentioning

confidence: 99%

Physical properties of honeys produced in the Northeast of Brazil

et al. 2013

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The aim of this work was to study the rheological, thermal and some other physical-chemical properties of selected honeys produced in the Northeast of Brazil. Two samples were produced by native "Jandaira" bees (Melipona subnitida) and ten other samples, by Africanized bees (Apis mellifera). The samples were analyzed for pH, water activity (aw), soluble solids and water content. Viscosity flow curves were obtained using a rheometer (25ºC, 0-100s −1 ). Thermal analyses were performed on a differential scanning calorimeter, with heating rate of 10ºC/min (-100 to 100ºC). The water content and the pH of the honey samples varied from 17.2 to 27.9% and from 3.2 to 4.2, respectively, and, the aw of the samples varied from 0.57 to 0.74. Two samples were out of specification with respect to water content, according to Brazilian laws. In relation to rheology, all honey samples showed Newtonian behaviour with no thixotropy or dilatancy. The viscosity varied as an exponential function of the water content. The highest viscosity was obtained for the sample with lower values of water content and aw. Thermograms showed a glass transition (Tg) occurring between -52.4 and -42.6ºC, in the samples produced by Apis mellifera and -67.6 and -57.0ºC for the other samples. A linear relationship was obtained between Tg and water content. In conclusion, the honey viscosity depended on the water content of the product. The higher the water value and therefore the greater the aw, the lower viscosity and Tg of the samples.

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Dielectric properties of honey adulterated with sucrose syrup

Cited by 60 publications

References 22 publications

Microwave-Assisted Drying: A Review of the State-of-the-Art

Microwave-Assisted Drying: A Review of the State-of-the-Art

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

Physical properties of honeys produced in the Northeast of Brazil

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