Journal article
Dielectric properties of honey adulterated with sucrose syrup
Journal of food engineering, Vol.107(1), pp.1-7
11/2011
Handle:
https://hdl.handle.net/2376/104717
Abstract
► Dielectric constant of pure sucrose syrup was smaller than pure honey and honey–sucrose syrup mixtures. ► Relaxation frequency was not influenced by total sugar content of honey–sucrose syrup mixtures. ► Maximum loss factor decreased with increasing sucrose content of honey–sucrose syrup mixture. ► Significant negative linear correlation was found between loss factor and sucrose content. ► Dielectric properties could be used to detect sucrose–adulterated honey or sense sucrose content in honey.
Sucrose syrup is a common additive in honey adulteration. To provide information for developing a cheap, simple, convenient and rapid sucrose–adulterated honey detector or sucrose content sensor, the permittivities of pure jujube, yellow-locust and milk-vetch flower honey, pure sucrose syrup and honey–sucrose syrup mixtures with sucrose content from 0% (pure honey) to 80% (pure sucrose syrup) were studied from 10 to 4500MHz with open-ended coaxial-line technology and a network analyzer at room temperature. The correlations between permittivities and sucrose contents were regressed. The results showed that the dielectric constants of all samples decreased with increasing frequency, while the pure honey had higher dielectric constant than pure sucrose syrup. Dielectric relaxation existed in all samples. The maximum loss factor decreased with increasing sucrose content. The relaxation frequency changed very little with sucrose content. Strong negative linear correlation, R2>0.98, was found between loss factor around the relaxation frequency and sucrose content.
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Details
- Title
- Dielectric properties of honey adulterated with sucrose syrup
- Creators
- Wenchuan Guo - College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, PR ChinaYi Liu - Northwest A&F UniversityXinhua Zhu - College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, PR ChinaShaojin Wang - College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, PR China
- Publication Details
- Journal of food engineering, Vol.107(1), pp.1-7
- Academic Unit
- Department of Biological Systems Engineering
- Publisher
- Elsevier Ltd
- Identifiers
- 99900546948901842
- Language
- English
- Resource Type
- Journal article