Dielectric properties of honey adulterated with sucrose syrup

Journal of Food Engineering

Volumn 107, Issue 1, 2011, Pages 1-7

  Guo, Wenchuan ^a   Liu, Yi ^a   Zhu, Xinhua ^a   Wang, Shaojin ^a,b  

^a NORTHWEST A F UNIVERSITY   (China)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Adulteration; Dielectric constant; Dielectric loss factor; Honey; Permittivity; Sucrose content; Sucrose syrup

Indexed keywords

ADULTERATION; DIELECTRIC CONSTANTS; DIELECTRIC LOSS FACTOR; HONEY; HONEY ADULTERATION; LINEAR CORRELATION; LOSS FACTOR; NETWORK ANALYZER; RELAXATION FREQUENCY; ROOM TEMPERATURE;

DIELECTRIC LOSSES; ELECTRIC NETWORK ANALYSIS; PERMITTIVITY; SUGAR (SUCROSE);

FOOD PRODUCTS;

ROBINIA PSEUDOACACIA; VICIA; ZIZIPHUS;

EID: 79960836525     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.06.013     Document Type: Article

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