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ThesisItem Open Access Study on temperature dependent dielectric properties of honey for quality assessment(CCSHAU, 2019) Raman Devi; Paul SinghHoney, being valuable nutrient product of high price and in short supply, has become a prime target for economically motivated adulteration. This may involve illegal adulteration by adding water or sugar syrups as well as overheating. Therefore, inexpensive, fast, non-destructive methods for its quality assessment are of interest for food industry and consumers alike. For this purpose, dielectric assessment kit (DAK) which offer high precision dielectric parameter measurements such as permittivity, conductivity, loss tangent over a broad frequency range 4MHz to 67GHz was used. Affect of temperature and water content on dielectric properties of different brands A, B, C & D of honey was investigated with an open-ended coaxial line probe from 600 to 6000MHz at 25-55 ºC.The dielectric constant of honey is found to decrease with increase in frequency at a given value of temperature. The increase in temperature from 25 ºC to 55 ºC at an interval of 10 ºC resulted in an increase in both the dielectric constant and electrical conductivity over the whole range of frequency. The dielectric parameters for different brands A, B, C & D, when compared, it was found that dielectric constant and dielectric conductivity of brand C is consistent with the pure honey sample A whereas the parameters for C and D are significantly different from A. Hence, there is adulteration of water in the honey sample B and D. The dielectric loss factor in all the brands is found significantly different from each other and finally, the overheating and water content in honey strongly influence its dielectric parameters and their measurements can be utilized for quality assessment.