25. Physical Sensors for Quality Control during Processing

  1. Fidel Toldrá Ph.D. research professor member Fellow
  1. Marta Castro-Giráldez1,
  2. Pedro José Fito1,
  3. Fidel Toldrá Ph.D. research professor member Fellow2 and
  4. Pedro Fito1

Published Online: 23 FEB 2010

DOI: 10.1002/9780813820897.ch25

Handbook of Meat Processing

Handbook of Meat Processing

How to Cite

Castro-Giráldez, M., Fito, P. J., Toldrá, F. and Fito, P. (2010) Physical Sensors for Quality Control during Processing, in Handbook of Meat Processing (ed F. Toldrá), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813820897.ch25

Editor Information

  1. Department of Food Science, Instituto de, Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

Author Information

  1. 1

    Institute of Food Engineering for Development, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022, Valencia, Spain

  2. 2

    Department of Food Science, Instituto de, Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

Publication History

  1. Published Online: 23 FEB 2010
  2. Published Print: 26 MAR 2010

ISBN Information

Print ISBN: 9780813821825

Online ISBN: 9780813820897

SEARCH

Keywords:

  • physical sensors for quality control during processing;
  • methods based on electromagnetic energy;
  • main electromagnetic physical methods for controlling meat products;
  • dielectric mechanisms in cellular systems;
  • dielectric constant spectrum in biological systems;
  • ideal representation of electric conductivity and dielectric constant spectra;
  • electric impedance spectroscopy (bioimpedance);
  • basic capacitor equipment and different dispersion in dielectric properties of meat;
  • Near infrared (NIR) spectroscopy - technique using a portion of electromagnetic spectrum

Summary

This chapter contains sections titled:

  • Introduction

  • Methods Based on Electromagnetic Energy

  • Conclusions

  • References