2017
DOI: 10.1016/j.jfoodeng.2017.07.009
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Evaluation of water content in honey using microwave transmission line technique

Abstract: The microwave transmission line technique is presented as an effective method for evaluation of honey purity for the first time. The electrical permittivity is an intrinsic parameter of a material that can be used as a purity index. For the permittivity calculation, it is found that the combination of the characteristic matrix method and Tischer's model can offer the highest accuracy.A genetic algorithm is introduced to provide an initial approximate permittivity value and acquire the Cole-Cole parameters of t… Show more

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Cited by 27 publications
(23 citation statements)
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References 22 publications
(26 reference statements)
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“…The high capability of MTL to evaluate the materials' porosity employs it as an effective technique to evaluate the purity of honey to ensure the production quality [48]. Also, MTL is used in [47] to detect invisible pieces of stone and glass which were put in the vegetable salad.…”
Section: Conventional Microwave Ndt Techniquesmentioning
confidence: 99%
“…The high capability of MTL to evaluate the materials' porosity employs it as an effective technique to evaluate the purity of honey to ensure the production quality [48]. Also, MTL is used in [47] to detect invisible pieces of stone and glass which were put in the vegetable salad.…”
Section: Conventional Microwave Ndt Techniquesmentioning
confidence: 99%
“…A sample with the inner dimensions of the rectangular waveguide was cut and mounted on the waveguide flange. The transmission coefficients (S 21 ) were retrieved for permittivity calculation, since this is generally more accurate than using the reflection coefficients (S 11 ) [33]. The Nicolson-Ross-Weir algorithm [34] was used for the permittivity calculation.…”
Section: Test and Permittivity Calculation For A Rogers Pcb Laminatementioning
confidence: 99%
“…The broadband permittivity information provided by dielectric spectroscopy can be of great use for microwave food processing (Regier et al., 2017) and analysis. For the latter, from the permittivity changes, salt content in beef (Ng et al., 2009), fat content in milk (Guo et al., 2010; Nunes et al., 2006), and added water content in adulterated honey (Li et al., 2017; Puranik et al., 1991) can be determined.…”
Section: Introductionmentioning
confidence: 99%