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Development of a low-cost non-destructive system for measuring moisture and salt content in smoked fish products.

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Development of a low-cost non-destructive system for measuring moisture and salt content in smoked fish products.

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Karaskova, P.; Fuentes López, A.; Fernández Segovia, I.; Alcañiz Fillol, M.; Masot Peris, R.; Barat Baviera, JM. (2011). Development of a low-cost non-destructive system for measuring moisture and salt content in smoked fish products. Procedia Food Science. 1:1195-1201. doi:10.1016/j.profoo.2011.09.178

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/75569

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Title: Development of a low-cost non-destructive system for measuring moisture and salt content in smoked fish products.
Author:
Editor: 11th International Congress on Engineering and Food (ICEF 11)
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería del Diseño - Escola Tècnica Superior d'Enginyeria del Disseny
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
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Abstract:
[EN] In this study, a new method to assess salt content in smoked fish products using impedance spectroscopy has been developed. Two fish species (salmon and cod) from two different brands were analyzed. The analyses carried ...[+]
Subjects: Smoked fish , Electrical impedance spectroscopy , Physico-chemical analyses , Quality control
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Procedia Food Science. (issn: 2211-601X )
DOI: 10.1016/j.profoo.2011.09.178
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.profoo.2011.09.178
Conference name: 11th International Congress on Engineering and Food (ICEF11)
Conference place: Athens, GREECE
Conference date: MAY 22-26, 2011
Type: Artículo Comunicación en congreso

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