Electromagnetic Properties of Milk and its Constituents at 2.45 GHz

Kudra, Tadeusz; Raghavan, Vijaya; Akyel, C.; Bosisio, R.G.; Voort, F. van de

doi:10.1080/08327823.1992.11688191

Cited by 36 publications

(25 citation statements)

References 13 publications

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“…Nunes et al (2006) studied the complex permittivity of milk at room temperature (17-20°C) over the frequency range of 1-20 GHz, and suggested that they may be useful to roughly determine the milk's content in terms of ionic compounds, fats, and carbohydrates and proteins. The dielectric properties of milk and its constituents at 2.45 GHz were given by Kudra et al (1992). Dielectric measurement techniques have been used extensively in the analysis of cheese composition and cheese maturity (Everard et al 2006;Green 1997;Herve et al 1998).…”

Section: Dairy Productsmentioning

confidence: 99%

“…They found that dielectric spectra of unsalted butter differed significantly from the salted one as a function of temperature and moisture content. The effects of dissolved salts on dielectric loss in milk were also investigated in chemical simulation studies, which showed that predictions of milk dielectric loss factor based on conductivities implied by ash contents needed to be corrected for binding and non-binding interactions of milk salts (Kudra et al 1992). Solutions and suspensions Many agricultural and food materials contain water as the major constituent.…”

Section: Dairy Productsmentioning

confidence: 99%

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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: Dairy Productsmentioning

confidence: 99%

Section: Dairy Productsmentioning

confidence: 99%

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

et al. 2011

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“…b i o s y s t e m s e n g i n e e r i n g 1 4 0 ( 2 0 1 5 ) 1 e1 0 and SC. In general, there is a depression of dielectric constant due to depletion of free water by dissolved ions and stabilisation of hydrogen bonds by the hydroxyl groups (Kudra, Raghavan, Akyel, Bosisio, & van de Voort, 1992). Exclusion of free water by the carbohydrate (starches, sugar and fibre) therefore affects the dielectric properties of a carbohydrateewater mixture (Venkatesh & Raghavan, 2004).…”

Section: The Effect Of Sugar Concentration (Sc) In Sugarewater Solutionmentioning

confidence: 99%

Dielectric power spectroscopy as a potential technique for the non-destructive measurement of sugar concentration in sugarcane

Naderi-Boldaji

Fazeliyan-Dehkordi

Mireei

et al. 2015

Biosystems Engineering

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“…Electrical and dielectric properties ofmany food materials have been reported (Nelson, 1990;Mudgett, 1990;Kudra et al, 1992), but information on grapes is not available.…”

Section: Microwave Heating and Dryingmentioning

confidence: 99%

Combined Convective and Microwave Drying of Grapes

Tulasidas

1995

Drying Technology

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Electromagnetic Properties of Milk and its Constituents at 2.45 GHz

Cited by 36 publications

References 13 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

Dielectric power spectroscopy as a potential technique for the non-destructive measurement of sugar concentration in sugarcane

Combined Convective and Microwave Drying of Grapes

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