Abstract The salting process involves complex phenomena that affect the overall quality of cheese due to its effect on water activity and induced biochemical changes. The permittivity of cheese was analysed throughout the cheese salting treatment in order to relate it to water and salt transport. The salting treatment was carried out using 25% (w/w) sodium chloride brine at 4 °C. The samples were immersed in a vessel containing the osmotic solution with continuous stirring, for 0, 10, 20, 30, 40, 50, 60, 90, 120, 180, 240, 360, 480, 720, 900 and 1440 min. Samples were subsequently equilibrated in an isothermal chamber at 4 °C for 24 h. Mass, volume, surface water activity, moisture, ion content and permittivity were determined in fresh and salted samples. Permittivity was measured from 500 MHz to 20 GHz, using an open-ended coaxial probe connected to a Vector Network Analyser. The results showed that measurements at 20 GHz explain the water loss and water flux in the overall product. The state of the electrolytes in cheese can be followed using the ionic conductivity at 500 MHz. A coupled measurement of permittivity at 20 GHz and 500 MHz can predict the chemical species involved in the cheese salting process, and its structural changes. In conclusion, the measurement of permittivity in the microwave range can be used to monitor the salting cheese process.

中文翻译：

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微波介电特性研究奶酪腌制过程

摘要 腌制过程涉及复杂的现象，由于其对水分活度和诱导生化变化的影响，影响奶酪的整体质量。在整个奶酪盐渍处理过程中分析了奶酪的介电常数，以便将其与水和盐的传输联系起来。在 4°C 下使用 25% (w/w) 氯化钠盐水进行盐化处理。将样品浸入装有渗透溶液的容器中并连续搅拌 0、10、20、30、40、50、60、90、120、180、240、360、480、720、900 和 1440 分钟。随后将样品在 4°C 的等温室中平衡 24 小时。在新鲜和盐渍样品中测定质量、体积、表面水活度、水分、离子含量和介电常数。介电常数的测量范围为 500 MHz 至 20 GHz，使用连接到矢量网络分析仪的开放式同轴探头。结果表明，20 GHz 的测量结果可以解释整个产品中的水分损失和水通量。可以使用 500 MHz 下的离子电导率跟踪奶酪中电解质的状态。在 20 GHz 和 500 MHz 下耦合测量介电常数可以预测奶酪腌制过程中涉及的化学物质及其结构变化。总之，微波范围内介电常数的测量可用于监测腌制奶酪过程。在 20 GHz 和 500 MHz 下耦合测量介电常数可以预测奶酪腌制过程中涉及的化学物质及其结构变化。总之，微波范围内介电常数的测量可用于监测腌制奶酪过程。在 20 GHz 和 500 MHz 下耦合测量介电常数可以预测奶酪腌制过程中涉及的化学物质及其结构变化。总之，微波范围内介电常数的测量可用于监测腌制奶酪过程。