Design and Implementation of a Low-Cost Non-Destructive System for Measurements of Water and Salt Levels in Food Products Using Impedance Spectroscopy

被引：0

作者：

Masot, Rafael ^{[1
]}

Alcaniz, Miguel ^{[1
]}

Fuentes, Ana ^{[2
]}

Campos, Franciny ^{[3
]}

Barat, Jose M. ^{[2
]}

Gil, Luis ^{[1
]}

Labrador, Roberto H. ^{[1
]}

Soto, Juan ^{[1
]}

Martinez-Manez, Ramon ^{[1
]}

机构：

[1] Univ Politecn Valencia, Inst Appl Mol Chem IQMA, Valencia, Spain

[2] Univ Politecn Valencia, Dept Food Technol DTA, Valencia, Spain

[3] Univ Fed Santa Catarina, Florianopolis, SC, Brazil

来源：

OLFACTION AND ELECTRONIC NOSE, PROCEEDINGS | 2009年 / 1137卷

关键词：

Impedance spectroscopy; Electronic tongue; Food Control;

D O I：

暂无

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

The IQMA and the DTA have developed a low-cost system to determinate the contents of water and salt in food products as cured ham or pork loin using non-destructive methods. The system includes an electronic equipment that allows the implementation of impedance spectroscopy and an electrode. The electrode is a concentric needle which allows carrying out tests in a non-destructive way. Preliminary results indicate that there is a correlation between the water and salt contents and the module and phase of the impedance of the food sample in the range of 1 Hz to 1 MHz.

引用

页码：318 / +

页数：2