Portal de Periódicos da CAPES

Development of a puncture electronic device for electrical conductivity measurements throughout meat salting

2008; Elsevier BV; Volume: 148; Issue: 1 Linguagem: Inglês

10.1016/j.sna.2008.07.013

1873-3069

Eduardo Garcı́a-Breijo, José Manuel Barat Baviera, Olga L. Torres, Raúl Grau, Luís Gil, Javier Ibáñez, Miguel Alcañíz, Rafael Masot, Rubén Fraile,

Meat and Animal Product Quality

Conductivity measurements of food systems are of high interest because they are related with food characteristics such as free water and salt content. Nevertheless, as far as now no devices have been developed for punctual conductivity measurements inside solid foods. The aim of this work was to develop a conductimeter which allows obtaining punctual measurements in different locations of solid foods. The sensor consists of a coaxial needle while an electrical sign controlled by microcontroller is applied. The preliminary results indicate that the obtained response is proportional to the conductivity and the salt content in the zone of measurement of the food, being possible its use for salted food analysis and control.