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Published in:
2020 | OriginalPaper | Chapter
Effect of Heating on Dielectric Properties of Hungarian Acacia Honeys
Authors : Eszter Vozáry, Zsanett Bodor, Kinga Ignácz, Bíborka Gillay, Zoltán Kovács
Published in: 17th International Conference on Electrical Bioimpedance
Publisher: Springer Singapore
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Abstract
The statement of overheating of honey during the processing is very important in quality characterization of honey products. Four various Hungarian acacia honeys from different places were hold in water bath of 35, 40, 50, 60, and 80 °C 0,5, 4 and 24 h. After heating the honeys were cooled down to room temperature. The electrical impedance spectrum of honeys before and after heating were measured by precision LCR meters in frequency range from 30 Hz up to 30 MHz at 1 V voltage with Ag/AgCl electrodes at room temperature (22 °C). The measured impedance spectra after open and short correction were approached with a model consisting of a distributed circuit element in serial connection with a resistance. The parameters of this model were determined. The resistance of the distributed circuit element was decreased after heat treatment for all honeys. After more detailed investigation this parameter can be used for detecting the earlier heating of honey products.