Dielectrical properties of Hungarian acacia honeys

The statement of overheating of honey during the processing is important in quality characterization of honey products. Four Hungarian acacia honeys were heated up to 35, 40, 50, 60, and 80 °C and held in water bath for 0.5, 4 and 24 h. The electrical impedance spectrum of honeys before and after heating at room temperature (22 °C) were measured with precision LCR meters in frequency range from 30 Hz up to 30 MHz at 1 V voltage with Ag/AgCl electrodes. The spectra after open-short correction were approached with a circuit model consisting of a serial connection of two distributed elements and a resistance. The model parameters were determined. One of the resistance parameters can be used for detecting the previous heating of honey after detailed investigation of the recrystallization process following the heating. The complex electrical permittivity also was determined in the frequency range from 1 MHz up to 3 GHz.