2017
DOI: 10.1016/j.jelechem.2016.11.055
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Analytical modelling of electrical impedance based adulterant sensor for aqueous sucrose solutions

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Cited by 23 publications
(19 citation statements)
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“…The slope of calibration curve demonstrates the change in current for a small amount of change in glucose concentration and therefore, a factor in terms of current is defined for sensitivity of the system as [34–36]: …”
Section: Resultsmentioning
confidence: 99%
“…The slope of calibration curve demonstrates the change in current for a small amount of change in glucose concentration and therefore, a factor in terms of current is defined for sensitivity of the system as [34–36]: …”
Section: Resultsmentioning
confidence: 99%
“…As a result, the mobility of charge carriers is increased, which leads to the enhancement of the conductivity. Moreover, the organic ligand being rich in π-electrons may behave as an electron donor on photoexcitation, while the inorganic part (Cu­(II) and Cd­(II) metal centers) will act as an electron acceptor. …”
Section: Resultsmentioning
confidence: 99%
“…It is utilized to monitor the production and control of the quality of the product produced. Studies of the electrical behaviour of glucose using impedance spectroscopy [49] and impedance spectrum characterization after the addition of Na 2 CO 3 have been performed [30]. The study of impedance signatures as a PAT tool for sucrose crystallization was recently done by [31].…”
Section: Application Of Electrical Impedance Spectroscopy To the Crysmentioning
confidence: 99%
“…In global food processing industries, sucrose (C 12 H 22 O 11 ) production has a significant importance, and crystallization plays a fundamental role in its manufacturing process. Applications of process monitoring techniques in sucrose crystallization and manufacturing have been seldom reported in the literature and works have been limited to cooling and evaporative crystallization and concentration measurements [30]. For instance, applications of EIS [31] and image acquisition by high-speed camera [32] have been successfully demonstrated during cooling crystallization of sucrose.…”
Section: Introductionmentioning
confidence: 99%