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ELECTRIC SENSOR FOR PROMPT MEASUREMENT OF MOISTURE CONTENT IN SOLID FOOD PRODUCTS
Author(s) -
RYWOTYCKI RYSZARD
Publication year - 2003
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2003.tb00646.x
Subject(s) - water content , moisture , capacitance , materials science , electrical resistivity and conductivity , environmental science , food science , composite material , chemistry , electrical engineering , geotechnical engineering , electrode , geology , engineering
Originally designed sensor for electrical measurement of moisture content in comminuted food was presented. Equations were formulated to demonstrate the dependence of tested sample electrical resistance on resistivity (specific resistance) of food as well as the dependence of investigated sample electrical capacitance on permittivity of food. Experiments were carried out to determine moisture content in wheat flour, potato starch, and raw pork loin serving as examples. The results of these measurements were compared with the results obtained using conventional gravimetry. The measurement of moisture content lasted for between 3 to 5 s, and the time used for a sample preparation was not longer than 60 s. An advantage of the designed sensor of moisture content is that the density of the investigated food sample does not affect the measurement results.