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Assessing quality parameters in dry-cured ham using microwave spectroscopy

Bjarnadottir, SG and Lunde, K and Alvseike, O and Mason, A and Al-Shamma'a, A (2015) Assessing quality parameters in dry-cured ham using microwave spectroscopy. MEAT SCIENCE, 108. pp. 109-114. ISSN 0309-1740

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Abstract

Microwave spectroscopy has been applied in numerous non-food industry applications, and recently also in the food industry, for non-destructive measurements. In this study, a dry-cured ham model was designed and chemical analyses were performed for determining water activity, water content and salt content (sodium chloride) for all samples. These chemical parameters were also measured using microwave spectroscopy, with a rectangular microwave cavity resonator. Results indicate that microwave spectroscopy may be a promising technique for determination of water activity, salt content and water content in dry-cured ham using either reflected or transmitted signals.

Item Type: Article
Uncontrolled Keywords: 0702 Animal Production, 0904 Chemical Engineering, 0908 Food Sciences
Subjects: T Technology > TX Home economics
Divisions: Built Environment
Publisher: ELSEVIER SCI LTD
Related URLs:
Date Deposited: 05 Feb 2016 08:38
Last Modified: 06 Sep 2017 17:36
DOI or Identification number: 10.1016/j.meatsci.2015.06.004
URI: http://researchonline.ljmu.ac.uk/id/eprint/2268

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