Effect of lactose content on dielectric properties of whole milk and skim milk. (14th April 2018)

• Record Type: Journal Article
• Authors: Liu, Qiang; Guo, Wenchuan; Zhu, Xinhua
• Is Part Of: International journal of food science & technology. Volume 53:Number 9(2018)
• Page Start: 2037
• Page End: 2044
• Publication Date: 2018-04-14
• Subjects: Correlation -- dielectric constant -- dielectric loss factor -- lactose content -- microwave -- milk -- permittivities -- radio frequency; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13790
• Languages: English
• ISSNs: 0950-5423

Abstract

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 MHz 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 MHz. 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 MHz and had good positive linear relationship above 2300 MHz. The study provides information on developing rapid lactose detector for milk in future. Abstract : The lactose content had influence on dielectric properties of whole milk and skim milk. The study provides information on developing rapid lactose detector for milk in the future.