Application of food products electrical model parameters for evaluation of apple purée dilution

Żywica, Ryszard; Pierzynowska-Korniak, G.; Wojcik, J.

doi:10.1016/j.jfoodeng.2004.05.009

Cited by 43 publications

(25 citation statements)

References 12 publications

(10 reference statements)

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“…It has been widely used to estimate the physiological state of various biological tissues (Cole, 1932;Harker and Dunlop, 1994;Zhang and Willison, 1992;_ Zywica et al, 2005). The use of EIS analysis could provide a new approach to the evaluation of the physiological status or quality of processed agricultural products due to its simplicity and effectiveness.…”

Section: Electrical Impedance Characteristicsmentioning

confidence: 99%

Applicability of vacuum-dehydrofreezing technique for the long-term preservation of fresh-cut eggplant: Effects of process conditions on the quality attributes of the samples

Orikasa

Tokuyasu

et al. 2009

Journal of Food Engineering

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Section: Electrical Impedance Characteristicsmentioning

confidence: 99%

Applicability of vacuum-dehydrofreezing technique for the long-term preservation of fresh-cut eggplant: Effects of process conditions on the quality attributes of the samples

Orikasa

Tokuyasu

et al. 2009

Journal of Food Engineering

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“…EIS has been used extensively to characterize properties of solid materials (Pan et al, 2003;Prabakar and Mallikarjun Rao, 2007;Takashima and Schwan, 1965). Compared with other techniques of physiological investigation, EIS measurement is very simple and easy to be conducted, it has been widely used to estimate the physiological state of various biological tissues (Cole, 1932;Damez et al, 2007;Harker and Dunlop, 1994;_ Zywica et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Electrical impedance spectroscopy analysis of eggplant pulp and effects of drying and freezing–thawing treatments on its impedance characteristics

Ogawa

Tagawa

2008

Journal of Food Engineering

131

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“…As most of food tissue is biomass, when an electric current passes through food tissue, it passes through the extracellular fluid (ECF) or through both the ECF and intracellular fluid (ICF) compartments 161 . The current pathway is generally represented as two parallel branches: one through the ECF and the other through the capacitive membrane and the ICF compartment.…”

Section: ) "mentioning

confidence: 99%

Non-invasive sensing for food reassurance

Zhang

Huang

Povey

2016

Analyst

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Consumers and governments are increasingly interested in the safety, authenticity and quality of food commodities. This has driven attention towards non invasive sensing techniques used for rapid analyzing these commodities. This paper provides an overview of the state of the art in, and available alternatives for, food assurance based on non invasive sensing techniques. The main food quality traits of interest using non invasive sensing techniques are sensory characteristics, chemical composition, physicochemical properties, health protecting properties, nutritional characteristics and safety. A wide range of non invasive sensing techniques, from optical, acoustical, electrical, to nuclear magnetic, x ray, biosensor, microwave and terahertz, are organized according to physical principle. Some of these techniques are now in a period of transition between experimental and applied utilization and several sensors and instruments are reviewed. With continued innovation and attention to key challenges, such non invasive sensors and biosensors are expected to open up new exciting avenues in the field of portable and wearable wireless sensing devices and connecting with mobile networks, thus finding considerable use in a wide range of food assurance applications. The need for an appropriate regulatory framework is emphasized which acts to exclude unwanted components in foods and includes needed components, with sensors as part of a reassurance framework supporting regulation and food chain management. The integration of these sensor modalities into a single technological and commercial platform offers an opportunity for a paradigm shift in food reassurance.Non invasive sensing; food, machine vision; Vis/NIR spectroscopy; UV Vis fluorescence; hyperspectral imaging, ultrasound; electronic nose; electronic tongue; conductivity; NMR; X ray; Microwave; Terahertz; quality; reassurance 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 In recent years, consumers and governments are increasingly demanding information and reassurance on the content as well as on the origin of their food 1 3 . Food industry (suppliers, manufactures and supermarkets) are required to provide and confirm the authenticity and point of origin of food products and their components, in order to protect consumer rights and prevent fraudulent or deceptive practices such as food adulteration. Therefore, food reassurance is crucial to food production and security of food supply 4 6 . Page 2 of 65 AnalystThe concept of reassurance relies on the fact that it is desirable to ensure that the food adheres to its implied or commonly understood description. For example, free from inanimate objects such as glass, plastic, metal that can enter through the manufacturing processes; free from unacceptable levels of animate material such as viruses, bacteria, prions and spores that could lead to ...

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Application of food products electrical model parameters for evaluation of apple purée dilution

Cited by 43 publications

References 12 publications

Applicability of vacuum-dehydrofreezing technique for the long-term preservation of fresh-cut eggplant: Effects of process conditions on the quality attributes of the samples

Applicability of vacuum-dehydrofreezing technique for the long-term preservation of fresh-cut eggplant: Effects of process conditions on the quality attributes of the samples

Electrical impedance spectroscopy analysis of eggplant pulp and effects of drying and freezing–thawing treatments on its impedance characteristics

Non-invasive sensing for food reassurance

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