Journal article
Temperature-dependent dielectric properties of honey associated with dielectric heating
Journal of food engineering, Vol.102(3), pp.209-216
2011
Handle:
https://hdl.handle.net/2376/104211
Abstract
Dielectric properties of pure yellow-locust and jujube honey and their water solutions at seven final water content levels from 17.4% to 42.6% were measured with an open-ended coaxial-line probe from 10 to 4500
MHz at 20–80
°C. The results showed that the dielectric constants of pure honey increased with increasing temperature when frequency was above 40
MHz. For honey solutions, the dielectric constant decreased with increasing temperature at the lower frequencies, but increased at the higher frequencies. At any given water content, the relaxation frequency shifted to a higher frequency with increasing temperature, while the loss factor peaks showed little change. There was a strong negative linear correlation between penetration depth and frequency in log–log plot for pure honey at 20–80
°C. The research will be helpful in developing effective honey pasteurization processes with radio-frequency and microwave dielectric heating.
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Details
- Title
- Temperature-dependent dielectric properties of honey associated with dielectric heating
- Creators
- Wenchuan Guo - College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, PR ChinaYi Liu - Northwest A&F UniversityXinhua Zhu - College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, PR ChinaShaojin Wang - Department of Biological Systems Engineering, Washington State University, 208 L.J. Smith Hall, Pullman, WA 99164-6120, USA
- Publication Details
- Journal of food engineering, Vol.102(3), pp.209-216
- Academic Unit
- Department of Biological Systems Engineering
- Publisher
- Elsevier Ltd
- Identifiers
- 99900546528701842
- Language
- English
- Resource Type
- Journal article