Prediction of Inorganic Salt and Moisture Content of Process Cheese Using Dielectric Spectroscopy

Abstract

The development of on-line sensors for compositional analysis during cheese manufacture is desirable for improved quality control. Dielectric properties of a food product are principally determined by its moisture and salt content. This indicates that dielectric spectroscopy may offer a rapid, on-line and non-destructive method for the determination of moisture and salt content of process cheese. However limited information is available in the literature on the dielectric properties of process cheese. Therefore the aims of this study are to investigate the dielectric properties of process cheese samples over a range of compositional parameters and to assess the potential of dielectric spectroscopy to improve process control during process cheese manufacture. Dielectric spectra of process cheese samples were measured using a coaxial line probe between 300 MHz and 3 GHz. A clear tend was observed between higher moisture content and increases in the dielectric constant. Inorganic salt content was found to have a major influence on the loss factor. The dielectric data obtained was used to develop chemometric models for the prediction of moisture and inorganic salt content of two experimental sets of process cheese samples (exp A and exp B). The root mean square error of prediction (RMSEP) for the models developed to predict moisture content were 0.524% (w/w) (exp A), and 0.423% (w/w) (exp B), while the RMSEP of the inorganic salt models were 0.220% (w/w) (exp A), and 0.263% (w/w) (exp B). It was concluded that dielectric spectroscopy has potential application for compositional analysis in process cheese manufacture.

Keywords:

• Process cheese
• Dielectric spectroscopy
• Moisture
• Salt
• Chemometrics

ACKNOWLEDGMENT

The authors wish to acknowledge financial support from the Irish Department of Agriculture and Food under the Food Institutional Research Measure (FIRM), supported through EU and national funds.

Notes

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**p < 0.01.

*p < 0.05.

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