0000000000323247
AUTHOR
Marta Castro-giraldez
Application of microwaves dielectric spectroscopy for controlling pork meat (Longissimus dorsi) salting process
Abstract Salting treatment is a common operation in the production of high quality meat products, one of its main problems is the difficulty to control the simultaneous water and salt fluxes into the product and control the protein fibers transformation throughout process. Dielectric properties of salted porcine meat are strongly related to its structure and composition. Thus, dielectric properties measurement appears as a promising method for controlling on-line the salting process in meat industry. Dielectric spectroscopy studies have been performed on raw and salted Longissimus dorsi pork samples. Dielectric spectra were measured in the frequency range from 500 MHz to 20 GHz by an Agilen…
Development of a dielectric spectroscopy technique for the determination of apple (Granny Smith) maturity
Abstract Dielectric measurements of apple were done during its maturity in order to find relations with apple physiological compounds (sugar content, malic acid). An Agilent 85070E open-ended coaxial probe connected to an Agilent E8362B vector network analyzer were used in these experiments. All determinations were made at 30 °C from 500 MHz to 20 GHz. These assays were performed in order to consider the potential use of dielectric spectroscopy for determining the state of fruit maturity. Good correlations among apples Thiault Index with a new defined Dielectric Maturity Index were found. The Dielectric Maturity Index was related to loss factor at two punctual frequencies (0.5 GHz and dipol…