Microwaves analyze supermarket food

MANCHESTER, England, Sept. 20 (UPI) -- British scientists are developing a microwave technology to determine the fat and salt content of supermarket food.

The preliminary research, led by University of Manchester Professors Andrew Gibson and Paul Ainsworth, has resulted in a prize for Ph.D. student Sing Kwei Ng, who developed the project.

The study began after researchers realized that since microwaves heat different types of food at different rates, they must also be sensitive to food content such as water, salt and fat. The aim of the project is to develop a fast and non-invasive method of predicting the fat content in meat products.

"Greater awareness regarding food safety and health issues means that consumers are now more concerned than ever about meat products being safe and fresh with a low fat content," said Ng.

The researchers have conducted successful pilot studies to determine the fiber content in waste products produced by the brewing industry, the moisture content in wheat grain and the salt content of supermarket food. But they said more research is needed on the capabilities of microwave sensors in industrial conditions.

A paper detailing the project's initial results was presented Thursday in Denmark during the Innovations in Food Technology conference.

Copyright 2007 by United Press International

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