首页|Characterisation and analysis of alcohol in baijiu with a microwave cavity resonator

Characterisation and analysis of alcohol in baijiu with a microwave cavity resonator

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  • NSTL
  • Elsevier
The world's most consumed liquor-baijiu is characterised by measuring the perturbation in the resonance condition of a cylindrical microwave cavity as a function of alcohol content. Compared with other methods, the microwave sensor described here is compact, portable, low-cost and need of a small sample size (<0.1 mL) of liquid. The dielectric properties are obtained from the shift of the resonance frequency and changes in the quality factor. The measurement accuracy is validated by comparison with standard liquid samples, where high estimation accuracy (better than 6%) is achieved. The resonant responses and permittivity of baijiu samples are evaluated, where the alcohol content has a significant effect. Six other types of alcoholic drinks and ethanolwater mixtures were also measured for comparison purposes. From all the experimental results, it is demonstrated that the alcohol by volume can be readily deduced from the regressed functions obtained. In addition, the principal component analysis is successfully applied to the classification of liquids with varied alcohol contents.

BaijiuDielectric propertiesAlcohol contentCavity resonatorResonance frequency

Li, Zhen、Haigh, Arthur、Wang, Ping、Soutis, Constantinos、Gibson, Andrew

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Nanjing Univ Aeronaut & Astronaut, Coll Automat Engn, Nanjing 211106, Peoples R China

Univ Manchester, Dept Elect & Elect Engn, Manchester M13 9PL, Lancs, England

Univ Manchester, Dept Mat, Manchester M13 9PL, Lancs, England

Manchester Metropolitan Univ, Fac Sci & Engn, Manchester M1 5GD, Lancs, England

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2021

10.1016/j.lwt.2021.110849

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.141
  • 10
  • 33