DocumentCode :
2409075
Title :
Characterization of the fat content of beef using microwave techniques
Author :
Ng, Sing K. ; Ainsworth, Paul ; Plunkett, Andrew ; Gibson, Andrew ; Parkinson, Graham ; Haigh, Arthur ; Jacobs, George
Author_Institution :
Univ. of Manchester, Manchester
fYear :
2007
fDate :
9-12 Oct. 2007
Firstpage :
929
Lastpage :
932
Abstract :
The knowledge of fat content in food materials is important for public health and legal requirements such as food labelling. Although accurate chemical analysis methods are available, there is a demand for the rapid in-line and low-cost determination of fat content in food materials to provide a responsive control mechanism and efficient quality control system in food processes. The fat content of beef has been successfully and reliably determined using the microwave measurement methods. A dielectric probe method has proven useful for determining the complex permittivity over a wide frequency range and establishing frequencies at which further detailed analysis using a waveguide cell technique could be undertaken. The waveguide cell technique has been used to show a nearly linear relationship between complex permittivity and fat content of beef and the dependence of complex permittivity on temperature is less pronounced than that of the fat content.
Keywords :
food products; microwave measurement; permittivity measurement; quality control; beef fat content; chemical analysis; dielectric probe method; food materials; microwave measurement; public health; quality control system; waveguide cell; Chemical analysis; Control systems; Dielectric materials; Frequency; Labeling; Law; Legal factors; Microwave theory and techniques; Permittivity; Public healthcare;
fLanguage :
English
Publisher :
ieee
Conference_Titel :
Microwave Conference, 2007. European
Conference_Location :
Munich
Print_ISBN :
978-2-87487-001-9
Type :
conf
DOI :
10.1109/EUMC.2007.4405346
Filename :
4405346
Link To Document :
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