Studies on determination of mathematical relationships between rapeseed oil content and electrical properties of butter and fat mixes

Banach, Joanna; Żywica, Ryszard; Nieradko, Iwona; Staniewski, B.

doi:10.1016/j.jfoodeng.2012.04.010

Cited by 8 publications

(5 citation statements)

References 16 publications

(17 reference statements)

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“…Also results of our previous investigations (Banach, Żywica, Nieradko, & Staniewski, ; Żywica, Banach, & Kiełczewska, ) with the RCC model have demonstrated correlations between fat content of raw milk and between rapeseed oil content of fat mixes and their electrical parameters. This model was also used by Mabrook and Petty (, ) to determine the chemical composition of milk and its watering rate.…”

Section: Resultsmentioning

confidence: 63%

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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Section: Resultsmentioning

confidence: 63%

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

Żywica

Banach

2019

J Food Process Preserv

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“…Correlations obtained between the basic physicochemical quality attributes of musts from selected pome and stone fruits and their electrical conductance (Z, Y) and capacitance (C s , C p ) justify the choice of the RCC model for investigating their electrical properties. Also the results of studies conducted by Żywica et al [32] and by Banach et al [33] with the use of the RCC model, demonstrated correlations between the fat content in raw milk and between the rapeseed oil content in fat blends and their electrical parameters. The RCC model was also used by Mabrook and Petty [34,35] to determine the chemical composition of milk and the degree of its watering.…”

Section: Resultsmentioning

confidence: 90%

Correlations between selected quality and electrical parameters of musts from stone and pome fruits

Żywica

Banach

2019

Food Measure

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The aim of the research was to determine a correlation between the basic physicochemical quality parameters of musts from selected stone (plums, cherries) and pome (apples, pears) fruits and their electrical parameters-conductivity and capacitance ones. The results of the measurements and their statistical analysis showed strong correlations (p ≤ 0.01) between the Z (impedance) and Y (admittance) values measured at the frequency of 100 Hz and acidity values of pome and stone fruits as well as between their Z and pH values (p ≤ 0.05). High correlation coefficients (from − 0.765 to − 0.874) were also obtained between the Z and Y values and density and ash content as well as between Y and pH values (− 0.870) of the analyzed musts. They also showed strong correlations (p ≤ 0.01) between the C s (series equivalent capacitance) and C p (parallel equivalent capacitance) values measured at f = 100 Hz and pectin content and acidity as well as between C p values measured at f = 100 kHz and f = 100 Hz (p ≤ 0.05) and contents of dry matter and ash, viscosity, and pH values of the studied musts. It was found that the results indicate the possibility of describing these correlations with mathematical equations, which in the future may form grounds for the development of a novel, rapid, and simple method for quality assessment of naturally cloudy juices, as an alternative to the standard methods.

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“…The measuring frequencies were selected based on the results of our previous investigations [15,16]. The electrical measurements were conducted in 12 replications for each of the 6 grain samples using an RCC substitute model of food products (serial-parallel resistance + capacitance)-Figure 2, which was also employed to determine change in the quality of animal and plant products in our earlier research [2,16,25,26], and results were registered in external memory of the meter.…”

Section: Electrical Measurementsmentioning

confidence: 99%

The Use of a Non-Invasive Electrical Method to Assess the Chemical Composition, Hardness, and Color of Durum Wheat Grain Cultivated in an Integrated System

et al. 2022

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Electrical properties are the least known and described among the physical properties of food products. The most widespread practical directions of their use include moisture measurements as well as dielectric and microwave heating. Less frequently, they are used to assess the physicochemical parameters of food products, including the technological features of cereal grains. Earlier research by the authors of this paper demonstrated the possibility of using an RCC substitute model of food products (conductivity and capacitance parameters) to identify the grain variety, geometric features, level of grain damage as well as grain moisture content. This model can also be used to distinguish cereal species as well as to assess the proximate chemical composition of their grain. The promising results obtained in this area encouraged us to expand the research with a material important from the food market perspective—durum wheat, obtained in the conditions of sustainable cultivation in north-eastern Europe (temperate climate). The study material was obtained from a proprietary sustainable production technology designed in a strict field experiment. The aim of this research was: (1) to assess the effect of an integrated cultivation system of native durum wheat (six variants), differentiated by a nitrogen fertilization dose (0, 80, 120 kg·ha−1) and with and without growth regulator (GR, WGR) on changes in selected quality parameters (protein, lipid, and starch contents; hardness; color) and electrical parameters (Z, Cp, Cs) of the grain; and (2) to determine the correlations between the examined quality traits and electrical properties of the grain to indicate the possibility of using a non-invasive electrical method to assess grain quality. The highest contents of starch and total lipids and the highest grain hardness were obtained in the cultivation variants GR + 0N and WGR + 0N, whereas the highest protein content—upon wheat fertilization with 120N. The study demonstrated a different strength of the correlations between the tested parameters depending on the cultivation method. In the WGR + 0N variant (environmentally friendly), the strongest correlation between grain quality traits and electrical properties was obtained for both the conductive (Z) and capacitive (Cp, Cs) parameters in the entire analyzed range of current frequencies. The cultivation of durum wheat in the integrated system, especially in the WGR variant, facilitates grain quality modeling and enables using a non-invasive electrical method for a rapid assessment of the quality traits of the grain while raising no concerns over natural environment safety. The growth regulator (GR) application during native durum wheat cultivation hampers the use of the analyzed electrical method to assess its grain quality.

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Studies on determination of mathematical relationships between rapeseed oil content and electrical properties of butter and fat mixes

Cited by 8 publications

References 16 publications

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

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

Correlations between selected quality and electrical parameters of musts from stone and pome fruits

The Use of a Non-Invasive Electrical Method to Assess the Chemical Composition, Hardness, and Color of Durum Wheat Grain Cultivated in an Integrated System

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