Traffano Schiffo, MV.; Castro Giráldez, M.; Colom Palero, RJ.; Fito Suñer, PJ. (2015). Study of the application of dielectric spectroscopy to predict the water activity of meat during drying process. Journal of Food Engineering. 166:285-290. https://doi.org/10.1016/j.jfoodeng.2015.06.030
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/65165
Title:
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Study of the application of dielectric spectroscopy to predict the water activity of meat during drying process
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Author:
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Traffano Schiffo, María Victoria
Castro Giráldez, Marta
Colom Palero, Ricardo José
Fito Suñer, Pedro José
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UPV Unit:
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Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Departamento de Ingeniería Electrónica - Departament d'Enginyeria Electrònica
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
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Issued date:
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Abstract:
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Drying is considered the most expensive operation because of the time and control required; therefore, it is necessary to optimize this stage of the production process. The measurement of dielectric properties appears to ...[+]
Drying is considered the most expensive operation because of the time and control required; therefore, it is necessary to optimize this stage of the production process. The measurement of dielectric properties appears to be a promising method for on-line monitoring of the drying process in the meat industry.
Permittivity was measured for raw and dried Longissimus dorsi pork samples. The dielectric spectra were measured with an Agilent 85070E open-ended coaxial probe connected to an Agilent E8362B Vector
Network Analyser in the frequency range of 500 MHz to 20 GHz. With this technique it was possible
to conclude that there is a direct relationship between the dielectric loss factor at 20 GHz, considering
the number of water molecules on the surface of sample. It was possible to determine the point of water activity at which the surface temperature reaches the air drying temperature, by using the loss angle at 20 GHz. At this point of water activity, the liquid phase disappears and internal transport controls the drying process. As a result, it was possible to develop a useful tool to predict the surface water activity by using the loss angle at 20 GHz.
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Subjects:
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Dielectric properties
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Sensor
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Microwave
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Drying
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Pork meat
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Copyrigths:
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Cerrado |
Source:
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Journal of Food Engineering. (issn:
0260-8774
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DOI:
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10.1016/j.jfoodeng.2015.06.030
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Publisher:
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Elsevier
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Publisher version:
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http://dx.doi.org/10.1016/j.jfoodeng.2015.06.030
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Project ID:
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info:eu-repo/grantAgreement/MICINN//AGL2011-30096/ES/DESARROLLO DE UN SISTEMA NO DESTRUCTIVO DE CONTROL DE CALIDAD Y SEGURIDAD EN CARNE Y PRODUCTOS CARNICOS MEDIANTE ESPECTROSCOPIA DIELECTRICA./
info:eu-repo/grantAgreement/UPV//PAID-10-14/
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Thanks:
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The authors acknowledge the financial support of the Spanish Ministerio de Ciencia e Innovacion through the project AGL2011-30096 and also for the financial support from ERASMUS MUNDUS (Eurotango II Programme) for a ...[+]
The authors acknowledge the financial support of the Spanish Ministerio de Ciencia e Innovacion through the project AGL2011-30096 and also for the financial support from ERASMUS MUNDUS (Eurotango II Programme) for a scholarship to support Maria Victoria Traffano Schiffo's PhD studies at Universidad Politecnica de Valencia, Espana. The author Marta Castro-Giraldez wishes to thank the UPV Postdoctoral Program (PAID-10-14) of Universidad Politecnica de Valencia for their support.
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Type:
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Artículo
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