Assessing Water Activity in Dry-Cured Ham using Microwave Spectroscopy
Microwave spectroscopy have been applied in numerous applications in the non-food industry, and recently also in the food industry, for non-destructive measurements. In this study, a dry-cured ham model was designed and water activity, water content and salt content (sodium chloride) were determined...
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| Veröffentlicht in: | International journal on smart sensing and intelligent systems 2014-12, Vol.7 (5), p.1-4 |
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| container_title | International journal on smart sensing and intelligent systems |
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| creator | Bjarnadottir, Stefania G Lunde, Kathrine Alvseike, Ole Mason, Alex Al-Shamma’a, Ahmed I |
| description | Microwave spectroscopy have been applied in numerous applications in the non-food industry, and recently also in the food industry, for non-destructive measurements. In this study, a dry-cured ham model was designed and water activity, water content and salt content (sodium chloride) were determined for all samples using chemical analysis. The water activity was also measured using microwave spectroscopy, with a rectangular microwave cavity resonator. Attained results indicate that microwave spectroscopy might be a promising technique for determination of water activity in dry-cured ham. |
| doi_str_mv | 10.21307/ijssis-2019-135 |
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| subjects | Cavity resonators Chemical analysis Dry-cured ham microwave Microwave spectroscopy Moisture content Sodium chloride Spectrum analysis Water activity |
| title | Assessing Water Activity in Dry-Cured Ham using Microwave Spectroscopy |
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