Composition of foods using microwave dielectric spectra

被引：27

作者：

Kent, M

Knöchel, R

Daschner, F

Berger, UK

机构：

[1] Kent & Partner, Biggar, Scotland

[2] Univ Kiel, Tech Fak, Kiel, Germany

[3] Sik Swedish Food Inst, Inst Liusmedel Biotech, S-40229 Gothenburg, Sweden

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2000年 / 210卷 / 05期

关键词：

dielectrics; foods; composition; polyphosphate; added water;

D O I：

10.1007/s002170050564

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

As part of a European Union project (FAIR CT97 3020) microwave dielectric spectra of processed prawns (Pandalus borealis), cod (Gadus morhua), pork and chicken were measured and the data transformed using the statistical method of principal component analysis. The principal components were regressed (principal component regression) against various compositional variables, notably added water, protein, water, total phosphorus and NaCl and the calibration was validated using the method of internal cross-validation.

引用

页码：359 / 366

页数：8

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