<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>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.</p></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.

Assessing Water Activity in Dry-Cured Ham using Microwave Spectroscopy

International Journal on Smart Sensing and Intelligent Systems

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

{"article-title":"Assessing Water Activity in Dry-Cured Ham using Microwave Spectroscopy"}

Microwave spectroscopy have been applied in numerous applications in the non-food industry, and recently also in the food industry, for non-destructive...

Assessing Water Activity in Dry-Cured Ham using Microwave Spectroscopy

Pubblicato online: 15 feb 2020

Pagine: 1 - 4

DOI: https://doi.org/10.21307/ijssis-2019-135

Parole chiave
Dry-cured ham, microwave, water activity

© 2019 Authors., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Assessing Water Activity in Dry-Cured Ham using Microwave Spectroscopy

Pubblicato online: 15 feb 2020

Pagine: 1 - 4

DOI: https://doi.org/10.21307/ijssis-2019-135

Parole chiaveDry-cured ham, microwave, water activity

© 2019 Authors., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Parole chiave
Dry-cured ham, microwave, water activity