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Design of a low-cost non-destructive system for punctual measurements of salt levels in food products using impedance spectroscopy

2010; Elsevier BV; Volume: 158; Issue: 2 Linguagem: Inglês

10.1016/j.sna.2010.01.010

1873-3069

Rafael Masot, Miguel Alcañíz, Ana Fuentes, Franciny Campos Schmidt, José Manuel Barat Baviera, Luís Gil, Diana Baigts, Ramón Martínez‐Máñez, Juán Soto,

Meat and Animal Product Quality

The measurement of salt content in processed products still remains a problem to solve in the food industry due to the destructive nature of the conventional measurement methods. In this paper a method to assess salt content in food products such as cured ham or pork loin using impedance spectroscopy is presented. A low-cost system to carry out a punctual measurement of the impedance inside the food sample based on a non-destructive sensor was developed. The system includes an electronic equipment that allows the implementation of impedance spectroscopy and an electrode consisting of a coaxial needle. In order to validate the equipment, solutions with different salt concentrations were measured. The impedance modulus and phase values obtained for each frequency were processed using PLS; the results show a very good correlation between predicted and observed data. The same process was carried out on minced meat samples and again a good correlation was obtained. The PLS tool generated a model that permits prediction of salt levels in new meat samples.