Determination of added fat in meat paste using microwave and millimetre wave techniques

Dielectric properties of honey adulterated with sucrose syrup

“…Many researches have shown that the dielectric properties are influenced by food compositions, such as moisture content, ash content, salt content and fat content, etc. (Içier and Baysal, 2004;Ng et al, Ryynänen, 1995;Sosa-Morales et al, 2010). Based on the dielectric spectroscopy difference, dielectric properties have been used to detect olive oil adulterated with vegetable oils (Lizhi et al, 2010), poultry meat, pork products and fish added with water, etc.…”

Effect of food ingredient on microwave freeze drying of instant vegetable soup

“…The dielectric properties of food materials are affected by the chemical composition such as moisture, sugar, salt, and protein contents (Brinley, Truong, Coronel, Simunovic, & Sandeep, 2008;Heredia, Barrera, & Andrés, 2007;Ng et al, 2008;Venkatesh & Raghavan, 2004), so the change of chemical composition of materials also has potential to enhance MFD process. However, little study has been done on this aspect.…”