Real-time monitoring of meat drying process using microwave spectroscopy
By:
References
- M. Adous, P. Quéffélec, and L. Laguerre, “Coaxial/cylindrical transition line for broadband permittivity measurement of civil engineering materials,” Meas. Sci. Technol., vol. 17, no. 8, pp. 2241–2246, Aug. 2006.
- B. Goy, P. Martin, and J.-M. Leban, “The measurement of wood density by microwave sensor,” Holz als Roh- und Werkst., vol. 50, no. 4, pp. 163– 166, Apr. 1992.
- L. Gradinarsky, H. Brage, B. Lagerholm, I. N. Björn, and S. Folestad, “In situ monitoring and control of moisture content in pharmaceutical powder processes using an open-ended coaxial probe,” Meas. Sci. Technol., vol. 17, no. 7, pp. 1847–1853, Jul. 2006.
- O. Korostynska, A. Mason, M. Ortoneda-Pedrola, and A. Al-Shamma’a, “Electromagnetic wave sensing of NO3 and COD concentrations for real-time environmental and industrial monitoring,” Sensors Actuators B Chem., vol. 198, pp. 49–54, Jul. 2014.
- O. Korostynska, M. Ortoneda-Pedrola, a Mason, and a I. Al-Shamma’a, “Flexible electromagnetic wave sensor operating at GHz frequencies for instantaneous concentration measurements of NaCl, KCl, MnCl 2 and CuCl solutions,” Meas. Sci. Technol., vol. 25, no. 6, p. 065105, Jun. 2014.
- A. Mason, O. Korostynska, M. Ortoneda-Pedrola, A. Shaw, and A. Al-Shamma’a, “A resonant co-planar sensor at microwave frequencies for biomedical applications,” Sensors Actuators A Phys., vol. 202, pp. 170–175, Nov. 2013.
- J. H. Goh, A. Mason, M. Field, P. Browning, and A. Al-Shamma’a, “Using a Microwave Sensor as an Online Indicator of Neurological Impairment during Surgical Procedures,” in Key Engineering Materials, 2013, vol. 543, pp. 368–372.
- S. Clerjon and J. L. Damez, “Microwave sensing for an objective evaluation of meat ageing,” J. Food Eng., vol. 94, no. 3–4, pp. 379–389, Oct. 2009.
- W. Verbeke, “Consumer attitudes and communication challenges for agro-food technologies,” AGRO FOOD INDUSTRY HI-TECH, vol. 22, no. 5. pp. 34–36, 2011.
- W. Verbeke, L. Van Wezemael, M. D. de Barcellos, J. O. Kügler, J.-F. Hocquette, Ø. Ueland, and K. G. Grunert, “European beef consumers’ interest in a beef eating-quality guarantee Insights from a qualitative study in four EU countries.,” Appetite, vol. 54, no. 2, pp. 289–96, Apr. 2010.
- K. G. Grunert, “Future trends and consumer lifestyles with regard to meat consumption.,” Meat Sci., vol. 74, no. 1, pp. 149–60, Sep. 2006.
- J. L. Damez and S. Clerjon, “Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: An overview,” Meat Sci., vol. 95, no. 4, pp. 879–896, Dec. 2013.
- B. M. Abdullah, A. Mason, J. D. Cullen, and A. I. A.- Shamma, “Development of a Predictive Water-Holding Capacity Method in Postmortem Longissimus Dorsi Muscle,” 1960.
- G. Rentfrow, R. Chaplin, and S. P. Suman, “Technology of dry-cured ham production: Science enhancing art .”
- N. G. Marriott, P. P. Graham, and V. C. Extension, Some Solutions to Difficulties of Home-curing Pork. Virginia Cooperative Extension, 2000, p. 6.
- SWISS MEAT, “Production of Meat Specialties,” 2014. [Online]. Available: http://www.schweizerfleisch.ch/en/swiss- meat/handling/production-of-meat-specialties/. [Accessed: 18-May-2014].
- F. Ray, “Meat Curing,” Oklahoma State University. [Online]. Available: http://pods.dasnr.okstate.edu/docushare/dsweb/Get/Do cument-2055/ANSI-3994web.pdf. [Accessed: 19- May-2014].
- Z. Claudio, “The influence of water activity (aw) in meat products,” Lachen, 2008.
- DECAGON DEVICES, “Fundamentals of Water Activity.” DECAGON, Pullman, 2006.
DOI: https://doi.org/10.21307/ijssis-2019-133 | Journal eISSN: 1178-5608
Language: English
Page range: 1 - 5
Published on: Feb 15, 2020
Published by: Professor Subhas Chandra Mukhopadhyay
In partnership with: Paradigm Publishing Services
Publication frequency: 1 times per year
Related subjects:
© 2020 Magomed Muradov, Jeff D. Cullen, Badr Abdullah, Muhammad Ateeq, Alex Mason, Andy Shaw, Ahmed I. Al- Shamma’a, published by Professor Subhas Chandra Mukhopadhyay
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.