Promieniowanie mikrofalowe i podczerwone w badaniach zawartości wody w wybranych produktach spożywczych | Microwave and infrared radiation in the study of water content of food products
2019
Kowalska, Małgorzata | Janas, Sławomir
The issues related to the determination of water content in food products by means of infrared radiation and microwave radiation were discussed in presented work. The advantages and disadvantages of the discussed methods are indicated. In the research part, the accuracy and speed of water content analysis was checked when it is carried out using a moisture analyzer (MA 50.X2.A) based on infrared radiation and when the same products are subject to a moisture analyzer (PMV 50) emitting microwave radiation. The following products: natural yoghurt, milk, vanilla cream cheese, cream cheese with olives and margarine were examined. It was found that the accuracy of the water content analysis in the tested products ranged from 0,01 percent to 0,52 percent when using microwaves and from 0,02 percent to 0,26 percent when the heat source was infrared radiation. The analysis time of the water content was about 3 minutes when using microwavesand about 13 minutes for infrared radiation.
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