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The potentialities of the process-accompanying characterisation of meat based on dielectric time domain reflectometry
Project
Project code: MRI-FL-02-2607
Contract period: 01.05.2008
- 31.01.2011
Purpose of research: Basic research
The dielectric time domain reflectometry is a high frequency technology, with which the dielectric properties of tissues can be detected. Within the present research project now the suitability of this technology shall be investigated in consideration of the acquisition of freshness and quality of meat as well as the identification of a potential freezing process. To achieve this aim high frequency measurements are made with a hand-held unit on different stored or frozen and thawed meat varieties. These measurement results are assessed and within the scope of the storage trials they are also compared with some conventional parameters of freshness and quality and are referred to them.
Section overview
Subjects
- Food Processing
