All Title Author
Keywords Abstract

Publish in OALib Journal
ISSN: 2333-9721
APC: Only $99

ViewsDownloads

Determination of Adulteration of Honey Syrup Using Open Ended Coaxial Probe Sensor at Microwave Frequency

DOI: 10.4236/oalib.1105448, PP. 1-11

Subject Areas: Food Science & Technology

Keywords: Open Ended Coaxial Probe, Dielectric Constant, Honey, Industries

Full-Text   Cite this paper   Add to My Lib

Abstract

Food quality assurance is becoming increasingly important in food processing industry as expectations from the consumers and competitions among food manufacturers continue to grow. For this singular reason, this research work is primarily aimed at studying the dielectric characteristics of pure honey and adulterated ones with a view to determine honey that has been adulterated. In this work, permittivity of pure honey, distilled water and honey—distilled water syrup mixtures with water content from 0% to 80% was studied from 1 to 20 GHz with open-ended coaxial-line sensor and a network analyzer at room temperature. The input reflection coefficient obtained from the vector network analyzer (Agilent 85,071) is then used to calculate and correlate the complex permittivity measured for the water and mixtures. Results showed that the die-lectric constants of all samples decreased with increasing frequency, while the pure honey had lower dielectric constant than distilled water but the mixture of water and honey increased with increases in water content. The maximum loss factor decreased with increasing water content.

Cite this paper

Yakubu, A. , Abbas, Z. and Muhammed, A. (2019). Determination of Adulteration of Honey Syrup Using Open Ended Coaxial Probe Sensor at Microwave Frequency. Open Access Library Journal, 6, e5448. doi: http://dx.doi.org/10.4236/oalib.1105448.

References

[1]  Yakubu, A. (2015) Synthesis and Characterization of Zinc Oxide Polycaprolactone Nanocomposites Using Rectangular Waveguide and Microstrip Techniques. PhD Thesis, Universiti Putra Malaysia, Serdang. http://www.lib.upm.edu
[2]  Codex Alimentarius Commission (2001) Revised Codex Standard for Honey. Codex Standard 12-1981. Rev. 1, 1987. Rev. 2, 2001.
[3]  Al, M.L., Daniel, D., Moise, A., Bobis, O., Laslo, L. and Bogdanov, S. (2009) Physicochemical and Bioactive Properties of Different Floral Origin Honeys from Romania. Food Chemistry, 112, 863-867. https://doi.org/10.1016/j.foodchem.2008.06.055
[4]  Wang, H. (2007) Honey Quality Inspection and Adulteration Identification. Food and Nutrition in China, No. 5, 57-60.
[5]  Perez-Arquillue, C., Conchello, P., Arino, A., Juan, T. and Herresa, A. (1994) Quality, Evaluation of Spanish Rosemary (Rosomarinus officinalis) Honey. Food Chemistry, 51, 207-210. https://doi.org/10.1016/0308-8146(94)90258-5
[6]  Wang, B. (2003) Handbook on Food Sanitary Inspection. The Commercial Press, Shanghai, 460-463.
[7]  Lizhi, H., Toyoda, K. and Ihara, I. (2010) Discrimination of Olive Oil Adulterated with Vegetable Oils Using Dielectric Spectroscopy. Journal of Food Engineering, 96, 167-171. https://doi.org/10.1016/j.jfoodeng.2009.06.045
[8]  Sosa-Morales, M.E., Valerio-Junco, L., López-Malo, A. and García, H.S. (2010) Dielectric Properties of Foods: Reported Data in the 21st Century and Their Potential Applications. LWT—Food Science and Tech-nology, 43, 1169-1179.
https://doi.org/10.1016/j.lwt.2010.03.017
[9]  Guo, W., Trabelsi, S., Nelson, S.O. and Jones, D.R. (2007) Storage Effects on Dielectric Properties of Eggs from 10 to 1800 MHz. Journal of Food Science, 72, 335-340.
https://doi.org/10.1111/j.1750-3841.2007.00392.x
[10]  Guo, W., Zhu, X., Liu, Y. and Zhuang, H. (2010) Sugar and Water Contents of Honey with Dielectric Property Sensing. Journal of Food Engineering, 97, 275-281.
https://doi.org/10.1016/j.jfoodeng.2009.10.024
[11]  Faiz, Z. (2013) Design and Analysis of Monopole Sensor for Determina-tion of Moisture Content in Dioscorea Hispida Tuber. PhD Thesis, Universiti Putra Malaysia, Serdang. http://www.lib.upm.edu
[12]  Ahmed, J., Prabhu, S.T., Raghavan, G.S.V. and Ngadi, M. (2007) Physico-Chemical, Rheological, Calorimetric and Dielectric Behavior of Selected Indian Honey. Journal of Food Engineering, 79, 1207-1213. https://doi.org/10.1016/j.jfoodeng.2006.04.048
[13]  Kappe, C.O., Stadler, A. and Dallinger, D. (2012) Microwaves in Organic Med-ical Chemistry. John Wiley & Sons, Hoboken. https://doi.org/10.1002/9783527647828
[14]  Abbas, Z., You, K.Y., Shaari, A.H., Zakaria, A. and Hassan, J. (2005) Fast and Accurate Technique for Determination of Moisture Content in Oil Palm Fruits Using Open-Ended Coaxial Sensor. Japanese Journal of Applied Physics, 44, 5272-5274.
https://doi.org/10.1143/JJAP.44.5272
[15]  Abdalhadi, D., Abbas, Z., Fahad, A. and Ibrahim, N.A. (2017) Permittivity of Oil Palm Empty Fruit Bunch. BioResources, 12, 3976-3991.
https://doi.org/10.15376/biores.12.2.3976-3991
[16]  Guo, W., Liu, Y., Zhu, X. and Wang, S. (2011) Dielectric Properties of Honey Adulterated with Sucrose Syrup. Journal of Food Engineering, 107, 1-7.
https://doi.org/10.1016/j.jfoodeng.2011.06.013

Full-Text


comments powered by Disqus

Contact Us

service@oalib.com

QQ:3279437679

微信:OALib Journal