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Non-destructive estimation of moisture, water activity and NaCl at ham surface during resting and drying using NIR

Carles Collell1, Pere Gou1, Jacint Arnau1

  • 1IRTA, Institut de Recerca i Tecnologia Agroalimentàries, Finca Camps i Armet, E-17121 Monells, Catalonia, Spain.

Food Chemistry
|January 13, 2019
PubMed

Keywords:
Dry-cured hamDrying processMoistureNaClNear infra-red reflectance (NIR) spectroscopyPartial least square (PLS) regressionWater activity (a(w))

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