Open AccessBroadband dielectric properties of honey: effects of temperature
Author(s) -
Yuan Liu,
Man Yang,
Y. Y. Gao,
Xiaoxue Fan,
Kongshuang Zhao
Publication year - 2019
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-019-04198-3
Subject(s) - dielectric , bound water , materials science , atmospheric temperature range , broadband , penetration depth , molecule , relaxation (psychology) , polarization (electrochemistry) , sugar , penetration (warfare) , condensed matter physics , chemistry , analytical chemistry (journal) , thermodynamics , optics , optoelectronics , organic chemistry , physics , psychology , social psychology , operations research , engineering
Dielectric properties of jujube honey were investigated at 298-358 K by broadband dielectric measurements. Four relaxation processes were observed and analyzed, which are caused by long range correlation of density fluctuation, cooperative motions of molecules, rotational polarization of bound water and collective reorientation of free water, respectively. The results of temperature dependence of dielectric parameters show that with increasing temperature, the interaction among the molecules e.g. water, fructose and glucose molecules etc. weaken, and the honey gradually forms a complete sugar solution. At a given temperature, the penetration depth at 27 MHz is much greater than that at 915 MHz and 2.45 GHz. And based on the calculated penetration depth, dielectric heating at 27 MHz seems to has more advantages for large volume of materials.