• Thomson Routers Master List
  • Scopus
  • Pubmed Medline
  • Ebsco
  • CAB Abstracts
  • FOOD SCIENCE CENTRAL
  • Directory of Open Acces Journals
  • Google Scholar
  • Index Copernicus Journal Master List
  • Polska Bibliografia Naukowa
  • AGRO
  • Arianta
  • CBR- Open Access Journals in Poland
  • Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
  • Biblioteka Uniwersytetu Przyrodniczego w Poznaniu
  • Creaive Commons
Creative Commons licence CC BY-NC (Attribution-NonCommercial)
Issue 1 (2) 2002 pp. 115-122

Paweł Janus

METHOD OF PROMPT MEASUREMENT OF MOISTURE CONTENT IN FOOD

Abstract An original method and design of a sensor for electrical measurement of moisture content in comminuted food was presented. Equations were formulated presenting the dependence of electrical resistance of the tested sample on the resistivity (specific resistance) of food as well as the dependence of electrical capacitance of the investigated sample on the permittivity of food. Experiments were carried out on the measurements of moisture content in wheat flour and potato starch serving as examples. The results of these measurements were compared with the results obtained using the conventional gravimetric analysis. The time of moisture content measurement was 3 to 5 s, and the time it took to prepare the sample was not longer than 60 s. The advantage of the method is that the density of the investigated food sample does not affect the measurement results of moisture content.
Keywords: moisture, electric specific resistance, electric capacitance, sensor
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/13_2_2002.pdf

For citation:

MLA Janus, Paweł. "METHOD OF PROMPT MEASUREMENT OF MOISTURE CONTENT IN FOOD." Acta Sci.Pol. Technol. Aliment. 1.2 (2002): 115-122.
APA Janus P. (2002). METHOD OF PROMPT MEASUREMENT OF MOISTURE CONTENT IN FOOD. Acta Sci.Pol. Technol. Aliment. 1 (2), 115-122
ISO 690 JANUS, Paweł. METHOD OF PROMPT MEASUREMENT OF MOISTURE CONTENT IN FOOD. Acta Sci.Pol. Technol. Aliment., 2002, 1.2: 115-122.