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Composition of foods using microwave dielectric spectra

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Abstract

 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.

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Authors and Affiliations

  1. Kent and Partner, 162, High Steet, Biggar, Scotland e-mail: mkentandp@aol.com, , , , , , GB

    M. Kent

  2. Technische Fakultät der Christian Albrechts Universität, Kaiserstrasse 2, Kiel, Germany, , , , , , DE

    R. Knöchel & F. Daschner

  3. SIK, Institutet för Liusmedel och Biotechnik, Box 5401, S-40229 Göteborg, Sweden, , , , , , SE

    U. -K. Berger

Authors
  1. M. Kent
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  2. R. Knöchel
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  3. F. Daschner
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  4. U. -K. Berger
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Received: 9 April 1999 / Revised version: 22 June 1999

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Kent, M., Knöchel, R., Daschner, F. et al. Composition of foods using microwave dielectric spectra. Eur Food Res Technol 210, 359–366 (2000). https://doi.org/10.1007/s002170050564

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  • DOI: https://doi.org/10.1007/s002170050564

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