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Assessing quality parameters in dry-cured ham using microwave spectroscopy

机译:使用微波光谱法评估干腌火腿的质量参数

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摘要

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.
机译:微波光谱法已经用于许多非食品工业的应用中,并且最近也已在食品工业中用于无损测量。在这项研究中,设计了一种干腌火腿模型,并进行了化学分析,以确定所有样品的水活度,水含量和盐含量(氯化钠)。这些化学参数也使用带有矩形微波腔谐振器的微波光谱仪进行了测量。结果表明,微波光谱法可能是一种利用反射或透射信号测定干腌火腿中水活度,盐含量和水含量的有前途的技术。

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