Frequency- and Temperature-Dependent Dielectric Properties of Goat’s Milk Adulterated with Soy Protein

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• 作者：Xinhua Zhu ; Fei Kang
• 关键词：Milk ; Dielectric constant ; Dielectric loss factor ; Soy protein ; Adulteration
• 刊名：Food and Bioprocess Technology
• 出版年：2015
• 出版时间：November 2015
• 年：2015
• 卷：8
• 期：11
• 页码：2341-2346
• 全文大小：1,062 KB
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• 作者单位：Xinhua Zhu (1)
  Fei Kang (1)
  
  1. Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi, 712100, China
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Chemistry
  Agriculture
  Biotechnology
  
• 出版者：Springer New York
• ISSN：1935-5149

文摘

The dielectric properties of adulterated raw goat’s milk with soy protein (SP) isolate powder at the SP content of 0-.98 % were measured from 20 to 4500 MHz at 5-5 °C using an open-ended coaxial-line probe. The dielectric constant ε-decreased as either frequency or temperature increased. The dielectric loss factor ε-decreased with increasing frequency to a minimum between about 1000 and 3000 MHz and then increased as frequency increased. It increased with temperature below about 1000 MHz, but decreased above 3000 MHz. Both ε-and ε-increased linearly with increasing SP content. The permittivities of adulterated goat’s milk as functions of SP content and temperature could be accurately described by second-order polynomial models. The SP content might be predicted if the permittivities and temperature of goat’s milk are known. The study is useful to understand the dielectric properties of adulterated milk with soy protein and helpful to develop soy protein detector for milk. Keywords Milk Dielectric constant Dielectric loss factor Soy protein Adulteration