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Design and Implementation of a Low-Cost Non-Destructive System for Measurements of Water and Salt Levels in Food Products Using Impedance Spectroscopy

2009; American Institute of Physics; Linguagem: Inglês

10.1063/1.3156536

1935-0465

Rafael Masot, Miguel Alcañíz, Ana Fuentes, Franciny Campos, José Manuel Barat Baviera, Luís Gil, Roberto H. Labrador, Juán Soto, Ramón Martínez‐Máñez, Matteo Pardo, Giorgio Sberveglieri,

Spectroscopy and Chemometric Analyses

The IQMA and the DTA have developed a low‐cost system to determinate the contents of water and salt in food products as cured ham or pork loin using non‐destructive methods. The system includes an electronic equipment that allows the implementation of impedance spectroscopy and an electrode. The electrode is a concentric needle which allows carrying out tests in a non‐destructive way. Preliminary results indicate that there is a correlation between the water and salt contents and the module and phase of the impedance of the food sample in the range of 1 Hz to 1 MHz.