chapter  2
28 Pages

Physical Sensors and Techniques

ByMARÍA CASTROGIRÁLDEZ, PEDRO JOSÉ FITO, PEDRO FITO, AND FIDEL TOLDRÁ

Contents 2.1 Introduction ....................................................................................................................... 7 2.2 Nondestructive Online Food Analysis ............................................................................... 8

2.2.1 Introduction ........................................................................................................... 8 2.2.2 Basic Principles ...................................................................................................... 9

2.2.2.1 Debye Model as an Example of Relaxation Phenomena ........................ 13 2.2.2.2 Examples of Pork Meat Spectra ..............................................................14