Dielectric characterization of alcoholic beverages and solutions of ethanol in water under microwave radiation in the 1-20GHz range

Food Research International

Volumn 43, Issue 6, 2010, Pages 1607-1613

  Bohigas, Xavier ^a   Tejada, Javier ^b  

^a UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

^b UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Alcoholic beverages; Dielectric properties; Ethyl alcohol; Microwave spectroscopy

Indexed keywords

ALCOHOL CONCENTRATIONS; ALCOHOLIC BEVERAGES; ALCOHOLIC SOLUTIONS; DEBYE MODELS; DIELECTRIC CHARACTERIZATION; DIELECTRIC PERMITTIVITIES; ETHYL ALCOHOLS; LINEAR LAW; MICROWAVE RADIATIONS;

ETHANOL; MICROWAVE SPECTROSCOPY; PERMITTIVITY; PHONONS;

BEVERAGES;

EID: 77956057419     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.04.021     Document Type: Article

References (12)

1. Bao J.-Z., Swicord M.L., Davis C. Microwave dielectric characterization of binary mixtures of water, methanol, and ethanol. Journal of Chemical Physics 1996, 104(12):4441-4450.
2. Bohigas X., Amigó R., Tejada J. Characterisation of sugar content in yoghurt by means of microwave spectroscopy. Food Research International 2008, 41:104-109.
3. Bohigas X., Tejada J. Dielectric properties of acetic acid and vinegar in the microwave frequencies range 1-20GHz. Journal of Food Engineering 2009, 94:46-51.
4. Chaudhari A., Chaudhari H., Mehrotra S. Dielectric properties of binary mixture of dimethylsuphoxide and dimethylacetamide with 2-nitrotoluene at microwave frequencies. Fluid Phase Equilibria 2002, 201:17-118.
5. Clerjon S., Daudin J.-D., Damez J.-L. Water activity and dielectric properties of gels in the frequency range 20MHz-6GHz. Food Chemistry 2003, 82:87-97.
6. Herve A.-G., Tang J., Luedecke L., Feng H. Dielectric properties of cottage cheese and surface treatment using microwaves. Journal of Food engineering 1998, 37:389-410.
7. Kent M., Anderson D. Dielectric studies of added water in poultry meat and scallops. Journal of Food Engineering 1996, 28:239-259.
8. Kent M., Knöckel R., Daschner F., Berger U.-K. Composition of foods including added water using microwave dielectric spectra. Food Control 2001, 12:467-482.
9. Martinsen O.G., Grimmes S., Mirtaheri P. Non-invasive measurements of post-mortem changes in dielectric properties of haddock muscle - a pilot study. Journal of Food Engineering 2000, 43:189-192.
10. Nunes A.C., Bohigas X., Tejada J. Dielectric study of milk for frequencies between 1 and 20GHz. Journal of Food Engineering 2006, 76:250-255.
11. Shiinoki Y., Motouri Y., Ito K. On-line monitoring of moisture and salt contents by the microwave transmission method in a continuous salted butter-making process. Journal of Food Engineering 1998, 38:153-167.
12. von Hippel A. Dielectric materials and applications 1995, Artech House Publishers, Boston, London.