Instrumentation to Estimate the Moisture Content in Bread Using Electrical Impedance Spectroscopy
Bread undergoes several physicochemical, sensory and microbial changes during storage that results in a rapid loss of freshness. These changes depend on the moisture content present in the bread product. An instrument based on impedance spectroscopy technique has been designed to estimate moisture c...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
IFSA Publishing, S.L.
2008-10-01
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| Series: | Sensors & Transducers |
| Subjects: | |
| Online Access: | http://www.sensorsportal.com/HTML/DIGEST/october_08/P_340.pdf |