Measurement and Analysis of Moisture Changes in Agricultural Products Using FFT Noise Impedance Spectroscopy

Toyoda, Kiyohiko; Kojima, Hirotsugu; Miyomoto, S.; Takeuchi, Ryuzo

doi:10.1080/07373939708917347

Cited by 11 publications

(5 citation statements)

References 8 publications

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“…᭹, fresh sample; ᭺, after freezing-thawing at Ϫ18˚C for 53 min; ᭡, after the chloroform-vapor treatment for 3 h. dependence on frequency was observed in the impedance. This frequency dependence in impedance (␤ 1 dispersion) shows that the cell tissue structure is composed of the aggregation of closed cell spaces separated by the plasma membrane (Toyoda et al, 1997;Sugiyama, 1988). After the freezing-thawing or the chloroform-vapor treatment, no frequency dependence was observed showing that the plasma membrane was injured by these treatments and the confinement of the cell structure was lost.…”

Section: Figmentioning

confidence: 99%

Freezing Injury and Rheological Properties of Agricultural Products

Ohnishi¹,

Fujii

Miyawaki

2003

FSTR

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Time changes in electrical and rheological properties of carrot and potato cell tissues after freezing-thawing or chloroform-vapor treatment were compared to clarify the mechanism of cell tissue softening by freezing injury. Integrity of cell plasma membrane was analyzed by the electrical measurement and rheological properties of cell tissues were determined by the vibrating reed method. Changes in the rheological properties by the chloroform-vapor treatment were assumed to be caused only by the loss of turgor pressure, while those by the freezing-thawing were caused by loss of this pressure and injuries to the cell wall and intercellular structure. The change in the rheological properties of carrot and potato tissue by the freezing-thawing and chloroform-vapor treatment were compared to determine the contribution ratio of the loss of turgor pressure and injuries to the cell wall and intercellular structure, which are known as major causes of softening by freezing injury. Findings showed that the loss of turgor pressure due to plasma membrane injury is the main reason for cell tissue softening by freezing injury while injuries to the cell wall and intercellular structure have an auxiliary role.

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Section: Figmentioning

confidence: 99%

Freezing Injury and Rheological Properties of Agricultural Products

Ohnishi¹,

Fujii

Miyawaki

2003

FSTR

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“…Some of these compositions are moisture, lipid, and salt. Some research [94][95][96][97] has demonstrated that electrical properties of food are closely associated with their chemical compositions, which shows the possibility of EIS to assess component contents of food.…”

Section: Chemical Compositionsmentioning

confidence: 99%

Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances

Zhao

Zhuang

Yoon

et al. 2017

Journal of Food Quality

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Electrical impedance spectroscopy (EIS), as an effective analytical technique for electrochemical system, has shown a wide application for food quality and safety assessment recently. Individual differences of livestock cause high variation in quality of raw meat and fish and their commercialized products. Therefore, in order to obtain the definite quality information and ensure the quality of each product, a fast and on-line detection technology is demanded to be developed to monitor product processing. EIS has advantages of being fast, nondestructive, inexpensive, and easily implemented and shows potential to develop on-line detecting instrument to replace traditional methods to realize time, cost, skilled persons saving and further quality grading. This review outlines the fundamental theories and two common measurement methods of EIS applied to biological tissue, summarizes its application specifically for quality assessment of meat and fish, and discusses challenges and future trends of EIS technology applied for meat and fish quality assessment.

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“…In the fresh samples, the characteristic Cole-Cole arcs were clearly observed. Plant tissue is the aggregation of closed cell structure with plasma membrane and cell wall so that the cell tissue has strong frequencydependent impedance (Sugiyama, 1988;Toyoda et al, 1997). The characteristic Cole-Cole arc corresponds to this aggregation of cell structure (Dejmek et al, 2002;Ohnishi et al , 2002;Cole, 1932).…”

Section: Measurement Ofrheologicalproperties Rheologicalmentioning

confidence: 99%

Effect of Freezing on Electrical and Rheological Properties of Food Materials

Ohnishi

Shimiya

Kumagai

et al. 2004

FSTR

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Changes in electrical and rheological properties in freezing-thawing were measured and compared for various food materials, which could be classified into three groups. In the first group, plant tissue (vegetables and fruits) showed large and frequency-dependent impedance and clear characteristic Cole-Cole arc in their fresh state. These electrical properties drastically changed after freezing-thawing: impedance greatly decreased and the Cole-Cole arc disappeared, suggesting the serious change in the cell structure. Correspondingly, the dynamic elasticity and viscosity substantially decreased. In the second group, animal and fish meats showed the lower impedance and unclear Cole-Cole arc as compared with plant tissue, but these properties scarcely changed after freezing-thawing. Rheological properties were also unchanged reflecting the large freezing-tolerance for food materials in this group. In the third group, konnyaku (alimentary yam paste) and tofu (soyprotein curd) showed increase both in impedance and viscoelasticity after freezing-thawing reflecting the freezedenaturation of the major components.

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Measurement and Analysis of Moisture Changes in Agricultural Products Using FFT Noise Impedance Spectroscopy

Cited by 11 publications

References 8 publications

Freezing Injury and Rheological Properties of Agricultural Products

Freezing Injury and Rheological Properties of Agricultural Products

Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances

Effect of Freezing on Electrical and Rheological Properties of Food Materials

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