Composition of foods using microwave dielectric spectra

As part of a European Union project (FAIR CT97 3020) microwave dielectric s pectra of processed prawns (Pandalus borealis), cod (Gadus morhua), pork an d chicken were measured and the data transformed using the statistical meth od of principal component analysis. The principal components were regressed (principal component regression) against various compositional variables, notably added water, protein, water, total phosphorus and NaCl and the cali bration was validated using the method of internal cross-validation.