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Effect of lactose content on dielectric properties of whole milk and skim milk
Author(s) -
Liu Qiang,
Guo Wenchuan,
Zhu Xinhua
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13790
Subject(s) - lactose , skimmed milk , linear relationship , food science , dielectric , chemistry , materials science , mathematics , statistics , optoelectronics
Summary Dielectric properties (dielectric constant ε′ and dielectric loss factor ε′′) of whole milk and skim milk with the lactose content of 4.56–6.44% and 4.57–6.47%, respectively, were measured over the frequency range of 20–4500 MH z at 25 °C using a vector network analyzer. The results showed that ε′ decreased with increasing frequency, and ε′′ changed with V shape and its minimum was noted at about 2000 MH z. Whole milk had lower dielectric properties than skim milk at almost same lactose content and a given frequency. ε′ had weak positive linear relationship with lactose content for whole milk, but had negative linear relationship for skim milk. No matter for which milk, ε′′ had very good negative linear relationship with lactose content below 1000 MH z and had good positive linear relationship above 2300 MH z. The study provides information on developing rapid lactose detector for milk in future.