Dielectric Spectroscopy for the Non-Destructive Characterization of Biomaterials: Fundamentals, Techniques, and Experimentations

Abstract

This chapter provides an overview of research on the dielectric properties of fresh food and their applications in assessing food quality and freshness. Non-destructive methods, including dielectric techniques such as dielectric spectroscopy (DS) and bioelectrical impedance spectroscopy (BIS), have gained importance in assessing food quality without damaging the products. The importance of external appearances, such as color, size, brightness, and hardness, in determining the freshness of fruits and vegetables is emphasized. Several dielectric techniques, such as impedance, capacitance, and electrical conductivity measurements, are studied to assess quality at distinct stages of the supply chain. These techniques can detect defects, diseases, and mechanical damage and facilitate storage quality control and processing quality evaluation. Accurate measurements and instrumentation advancements are crucial for effectively implementing these techniques. The study of dielectric properties offers promising prospects for evaluating food quality and ensuring freshness. Further research and technological advances in this field can enhance the monitoring and maintaining optimal conditions for fresh produce throughout the food supply chain, reducing food waste and improving consumer satisfaction.