Simple linear correlation between concentration and electrical properties of apple juice

Żywica, Ryszard; Banach, Joanna

doi:10.1016/j.jfoodeng.2015.02.012

Cited by 20 publications

(11 citation statements)

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“…Electrical parameters are widely applied for the evaluation of the quality of agro-products and food, 18,19 interfacial property of electrolyte solutions, 20 and characterization of membranes. 21,22 Zywica et al 23 suggested there was a linear correlation between total soluble solids in reconstituted apple juice and electrical parameters, which concluded that it is possible to evaluate the concentrations of apple purées in pulpy juices and beverages by electro-analytical method. Additionally, estimation of the quality of bighead carp (Aristichthys nobilis) during chilling storage 24 and determination of the degree of dispersion of fat globules in the homogenization process 25 have also been successfully conducted by measuring electrical parameters.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the degree of chitosan deacetylation via induced-electrical properties

Guo

Yang

et al. 2017

RSC Adv.

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Section: Introductionmentioning

confidence: 99%

Evaluation of the degree of chitosan deacetylation via induced-electrical properties

Guo

Yang

et al. 2017

RSC Adv.

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“…This, in turn, resulted in the improved solution's capability for electrical current conduction expressed by an increase in admittance ( Y ) values. Significant ( p ≤ 0.01) differences were noticed between Z and Y values of aqueous solutions of the apple juice concentrate differing in TSS content by 1°Bx (Table ; Żywica & Banach, ).…”

Section: Resultsmentioning

confidence: 97%

“…It has also been found that these electric parameters can offer a sound basis for the determination of apple purée content in pulpy juices and possibly for the determination of their quality (Żywica et al, ). Furthermore, we have developed mathematical equations which enable determining TSS content in reconstituted apple juices, based on the measurements of impedance, resistance, admittance, and conductance (Żywica & Banach, ). In addition, we have reported high coefficients (0.76–0.97) of correlation between contents of such minerals as Mg, Ca, and K, of ash and dry matter, and the values of impedance, resistance, admittance, and conductance (Żywica, Modzelewska‐Kapituła, Zadroga, & Tkacz, ).…”

Section: Introductionmentioning

confidence: 99%

Mathematical correlations between selected quality attributes and electrical parameters of apple juice

Żywica

Banach

2019

J Food Process Preserv

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This study aimed at determining mathematical correlations between total soluble solids (TSS) content, content of organic acids (OA), pH value (pH), and density (D) of apple juice and their electrical conductance and capacitance using the RCC equivalent model of food products (resistance and capacitance). Linear correlations were determined between total soluble solids content, organic acids content, and density of aqueous solutions of the apple juice concentrate and values of their impedance (Z) and admittance (Y) in a frequency from 100 to 100,000 Hz; and their equivalent parallel capacitance (Cp) at frequencies of 100, 120, and 1,000 Hz; as well as their equivalent series capacitance (Cs) at frequency of 100,000 Hz. It was concluded that the correlations obtained from grounds for future studies on the development of a method for detecting adulterations (through watering) of apple juices based on measurements of electrical parameters, including the impedance or admittance. Practical applications Due to increasing requirements for the food quality and safety, as well as an increased demand for apple juice, many research works on the development of modern techniques for identification, detection of adulteration, and predicting its quality have been undertaken. Taking this into account, the research was undertaken to determine the mathematical relationships between selected quality attributes of apple juice (TSS, organic acids, pH, density) and their electrical parameters. The obtained significant mathematical correlations (r > 0.87 and p ≤ 0.01), indicate that the quality of apple juices can be predicted on the basis of simple impedance and admittance measurements at f = 100 Hz. These dependencies also justify the use of the RCC electric model for predicting the basic attributes of the apple juice quality, which in the future will make possible the development of a method for detecting its adulteration with water. On this basis, a relevant patent has been yet obtained.

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“…Se han reportado estudios que pueden servir de base para futuras investigaciones sobre predicción del contenido de sólidos suspendidos totales en los zumos de frutas y la detección de adulteración (Żywica & Banach, 2015), así como para la determinación no destructiva de la acidez de los cítricos ( Juansah et al, 2012). También es una técnica útil para evaluar la integridad de los tejidos celulares durante el almacenamiento y discriminar las variedades de manzana (Watanabe et al, 2018), así como para evaluar los cambios en los parámetros fisiológicos de kiwi durante el almacenamiento ( Jishu & Du Guangyuan, 2012).…”

Section: Determinación De Propiedades Físico-químicasunclassified

Espectroscopia de impedancia eléctrica aplicada al control de la calidad en la industria alimentaria

Caicedo-Eraso

Díaz-Arango

Osorio-Alturo

2019

CTA

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La espectroscopia de impedancia eléctrica (EIE) es una técnica que permite analizar las propiedades eléctricas de materiales, incluso biológicos, al inducir señales eléctricas alternas a diferentes frecuencias y medir las señales de respuesta. Se ha utilizado para determinar la madurez en frutos, identificar adulteraciones en productos cárnicos y lácteos, determinar propiedades físico-químicas en todo tipo de matrices alimentarias e incluso para cuantificar microorganismos presentes en alimentos y en superficies de trabajo. Esta técnica es segura, no invasiva, rápida, portátil, de bajo costo y fácil de usar; lo que la convierte en un método con un gran potencial ser usado en la industria de alimentos para monitorear y controlar los procesos de calidad. La presente revisión sistemática recopila información científica publicada entre el año 2012 y 2018 que describe el uso EIE aplicada al control de calidad de alimentos. Se realizó una búsqueda en las bases de datos ScienceDirect, Springer y también en el buscador Google académico mediante la estrategia: Spectroscopy electrical impedance AND Foods. Aplicando una serie de filtros y una búsqueda manual se encontraron 53 artículos y una tesis relacionados con la temática. Se encontró que la mayoría de los estudios se centran en la evaluación de calidad de productos cárnicos y pesqueros, así como en la caracterización de los cambios generados durante los procesos térmicos y maduración de frutas.

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Simple linear correlation between concentration and electrical properties of apple juice

Cited by 20 publications

References 19 publications

Evaluation of the degree of chitosan deacetylation via induced-electrical properties

Evaluation of the degree of chitosan deacetylation via induced-electrical properties

Mathematical correlations between selected quality attributes and electrical parameters of apple juice

Espectroscopia de impedancia eléctrica aplicada al control de la calidad en la industria alimentaria

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