Assessing Water Activity in Dry-Cured Ham using Microwave Spectroscopy

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International Journal on Smart Sensing and Intelligent Systems

Professor Subhas Chandra Mukhopadhyay

Exeley Inc. (New York)

Subject: Computational Science & Engineering, Engineering, Electrical & Electronic

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VOLUME 7 , ISSUE 5 (December 2014) > List of articles

Special issue ICST 2014

Assessing Water Activity in Dry-Cured Ham using Microwave Spectroscopy

Stefania G. Bjarnadottir * / Kathrine Lunde / Ole Alvseike / Alex Mason / Ahmed I. Al-Shamma’a

Keywords : Dry-cured ham; microwave; water activity

Citation Information : International Journal on Smart Sensing and Intelligent Systems. Volume 7, Issue 5, Pages 1-4, DOI: https://doi.org/10.21307/ijssis-2019-135

License : (CC BY-NC-ND 4.0)

Published Online: 15-February-2020

ARTICLE

ABSTRACT

Microwave spectroscopy have been applied in numerous applications in the non-food industry, and recently also in the food industry, for non-destructive measurements. In this study, a dry-cured ham model was designed and water activity, water content and salt content (sodium chloride) were determined for all samples using chemical analysis. The water activity was also measured using microwave spectroscopy, with a rectangular microwave cavity resonator. Attained results indicate that microwave spectroscopy might be a promising technique for determination of water activity in dry-cured ham.

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REFERENCES

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