Dielectric Properties of Honey-Water Mixtures Between 10 MHz TO 10 GHz Using Time Domain Technique

Puranik, S. M.; Kumbharkhane, A.C.; Mehrotra, S. C.

doi:10.1080/08327823.1991.11688157

Cited by 56 publications

(40 citation statements)

References 10 publications

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“…Although these methods are expensive, they are excellent tools for advanced research on the interaction of the electromagnetic energy and materials over a wide frequency range (Mashimo et al 1987;Ohlsson et al 1974b). The dielectric properties of honey-water mixture have been investigated and tabulated using this technique in the frequency range of 10 MHz to 10 GHz at 25°C by Puranik et al (1991).…”

Section: Time Domain Spectroscopy /Reflectometry (Tdr) Methodsmentioning

confidence: 99%

Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review

et al. 2011

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Non-destructive systems are recent trends for quality evaluation of fruits and vegetables. Information on post-harvest variations in electrical properties is needed to develop new instruments for this purpose. Electrical properties are finding increasing application in agriculture and food processing industries. Knowledge of dielectric properties of foods as a function of moisture content and temperature is essential in the design and control of drying systems. As simple, rapid and non-destructive measuring techniques, dielectric spectroscopy provides information about the dielectric response of materials to electromagnetic field. Electrical properties of agricultural materials have been of interest for many years. The interest in dielectric properties of materials has historically been associated with the design of electrical equipment. This review paper covers theoretical aspects of different electrical properties, their measurement techniques, applications of dielectric properties in agriculture/food processing sector and potential applications of thermal imaging (TI) for quality and safety assessment in food processing. The values of dielectric properties of a number of products including food grains, fruits and vegetables, and meat and meat products are presented in table form. This comprehensive coverage will be useful for academic, scientific and industrial community in treating and applying the facts in developing/testing new processes and products based on electromagnetic energy application.Keywords Electrical properties . Non-destructive . Measuring techniques . Dielectric constant . Loss factor . Thermal imaging technique . Food quality evaluationThe material investigation and moisture measurement using electromagnetic waves in wide spectrum serve for quality control and improvement in many branches like industry, forest and wood-working industry, civil engineering, agriculture, commerce and also foods e.g. for quality evaluation of meat, fruits, coffee etc (Hlavacova 2003; Venkatesh and Raghavan 2004). Non-destructive evaluation of quality based on constituents of fruits and vegetables has been successfully used (Chen et al. 1999;Jha et al. 2001;Kawano 1998). Electrical characteristics of agricultural materials have been of interest for many years (Nelson 2006) and are utilized in many areas of human activities. Techniques for non-destructive determination of quality and related characteristics of agricultural products are helpful to producers, handlers and processors . Permittivity and moisture can be closely correlated when water content is high. Knowledge of dielectric properties in partially frozen material is critical in determining the rates and uniformity of heating in microwave thawing. Electrical properties are important in processing foods with pulsed electric fields, ohmic heating, induction heating, radio frequency, and microwave heating. These properties are also useful in the detection of processing conditions or the quality of foods (Barbosa-Canovas et al. 2006). Considering ...

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Section: Time Domain Spectroscopy /Reflectometry (Tdr) Methodsmentioning

confidence: 99%

Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review

et al. 2011

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“…Kwok et al (1979)pointed out the disadvantages of frequency domain measurement for agriculture materials and attempted to overcome them with time domain spectroscopy.The study of low frequency single-reflection and 30MHz-1.7GHz multiple-reflection demonstrated the feasibility of determining frequency dependence of dielectric properties with TDR. A TDR unit and an oscilloscope are applied to investigation the dielectric properties of honey-water mixture, and results demonstrate that the dielectric spectrum of pure honey could be described with Davidson-Cole model, and adding water to honey leaded to broadening of the spectrum (Puranik et al 1991). Kent (1975) measured the dielectric properties of frozen fish with time domain spectroscopy, which employed the complete reflected pulse from a sample terminated in a 50Ohm load.…”

Section: Time Domain Measurementmentioning

confidence: 99%

Microwave sensor technologies for food evaluation and analysis: Methods, challenges and solutions

Meng

Gray

2017

Transactions of the Institute of Measurement and Control

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Microwave sensor technology is widely accepted as a non-destructive and hygienic means for food evaluation and analysis. However, its applications concentrate on in-lab investigations, which are not widely applied for on-line measurement in food industry. Motivated by the rapid progress of microwave technologies and the lack of on-line measurement systems in industry, this paper aims to provide a comprehensive overview of microwave sensors for food measurement, define the technological gap, and suggest the potential solutions. With a brief introduction to the fundamentals, classification and analysis of the traditional methods and technologies are presented, followed by a discussion of calibration and decision-making methods. Based on the analysis of the cutting-edge microwave sensing technologies, the limitations and challenges facing the present studies are identified. Then, focusing on some new emerging technologies including Monolithic Microwave Integrated Circuits (MMIC), antenna array, and System on Chip (SoC) Ultra-Wide Band (UWB) pulse-based time domain systems, the feasibility and prospective of potential solutions in this particular area are suggested. In addition, integration of emerging Information and Communication Technologies (ICT) and new design concepts of the sensor system concerning the practical use for smart manufacturing are also illustrated. The potentiality of the suggested new emerging technologies and integration of ICT to satisfy future digitised industry will be inspirational and of interest to researchers of both microwave engineering and food sectors.

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“…The complex permittivity spectra were measured using Time Domain Reflectometry (TDR). 24 Considerable dielectric relaxation work has been carried out using TDR. [19][20][21]23 The Fourier transformation of the pulse and data analysis were done earlier to determine complex permittivity spectra "*(!Þ using nonlinear least squares fit method.…”

Section: Materials Measurements and Data Analysismentioning

confidence: 99%

Dielectric dispersion and thermodynamic behavior of stearic acid binary mixtures with alcohol as co-solvent using time domain reflectometry

Sylvester

Ganesh²,

Karunakaran

et al. 2017

J. Adv. Dielect.

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Dielectric permittivity and relaxation dynamics of binary and ternary mixture of stearic acid on various concentration and their thermodynamic effects are studied. The static dielectric constant (" 0 ), dielectric permittivity (" 0 ) and dielectric loss (" 00 ) are found by bilinear calibration. The relaxation time (), dielectric strength (Á") and the excess permittivity (" E ) are found. The thermodynamic parameters such as enthalpy (ÁH), entropy (ÁS) and Gibb's free energy (ÁG) are evolved. The significant changes in dielectric parameters are due to the intramolecular and intermolecular interactions in response to the applied frequency. The permittivity spectra of stearic acid-alcohol in the frequency range of 10 MHz to 30 GHz have been measured using picoseconds Time Domain Reflectometry (TDR). The dielectric parameters (" 0 , " 0 , " 00 ) are found by bilinear calibration method. Influence of temperature in intermolecular interaction and the relaxation process are also studied. The FT-IR spectral analysis reveals that the conformation of functional groups and formation for hydrogen bonding are present in both binary and ternary mixtures of stearic acid.

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Dielectric Properties of Honey-Water Mixtures Between 10 MHz TO 10 GHz Using Time Domain Technique

Cited by 56 publications

References 10 publications

Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review

Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review

Microwave sensor technologies for food evaluation and analysis: Methods, challenges and solutions

Dielectric dispersion and thermodynamic behavior of stearic acid binary mixtures with alcohol as co-solvent using time domain reflectometry

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