Studying the electrical impedance variations in banana ripening using electrical impedance spectroscopy (EIS)

Chowdhury, Arijit; Bera, Tushar Kanti; Ghoshal, Dibyendu; Chakraborty, Biswajit

doi:10.1109/c3it.2015.7060196

Cited by 29 publications

(17 citation statements)

References 15 publications

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“…Impedance sensing technology especially EIS has emerged a new era into food quality and stability over the last decades. It has been extensively used in the field of plant physiology, agriculture, and food engineering for quality control and assessment of fruits and vegetables such as banana [7], Garut citrus [8], kiwi [9], lettuce [10], nectarine [11], and strawberry [12]. In order to assess the freshness of banana, EIS investigation was performed during different ripening states [7].…”

Section: Literature Reviewmentioning

confidence: 99%

“…It has been extensively used in the field of plant physiology, agriculture, and food engineering for quality control and assessment of fruits and vegetables such as banana [7], Garut citrus [8], kiwi [9], lettuce [10], nectarine [11], and strawberry [12]. In order to assess the freshness of banana, EIS investigation was performed during different ripening states [7]. By attaching Ag/AgCl electrode and injecting a small amount of current, impedance responses are measured by the 4294 A impedance analyzer over a frequency range of 50 Hz to 1 MHz.…”

Section: Literature Reviewmentioning

confidence: 99%

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Assessment of Ripening Degree of Avocado by Electrical Impedance Spectroscopy and Support Vector Machine

Islam

Wahid

Dinh

2018

Journal of Food Quality

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Avocado, a climacteric fruit, exerts high rate of respiration and ethylene production and thereby subject to ripening during storage. erefore, its ripening is a signi cant factor to impart optimum quality in postharvest storage. To understand the dynamics of ripening and to assess the degree of ripening in the avocado, electrical sensing technique is utilized in this study. In particular, electrical impedance spectroscopy (EIS) is found to uncover the physiological and structural characteristics in plants and vegetables and to follow physiological progressions due to environmental impacts. In this work, we present an approach that will integrate EIS and machine learning technique that allows us to monitor the ripening degree of the avocado. It is evident from our study that the impedance absolute magnitude of the avocado gradually decreases as the ripening stages ( rm, breaking, ripe, and overripe) proceed at a particular frequency. In addition, principal component analysis shows that impedance magnitude (two principal components combined explain 99.95% variation) has better discrimination capabilities for ripening degrees compared to impedance phase angle, impedance real part, and impedance imaginary part. Our classi er utilizes two principal component features over 100 EIS responses and demonstrates classi cation over rm, breaking, ripe, and overripe stages with an accuracy of 90%, precision of 93%, recall of 90%, f1-score of 90%, and auc of 88%. e study o ers plant scientists a low cost and nondestructive approach to monitor postharvest ripening process for quality control during storage.

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Section: Literature Reviewmentioning

confidence: 99%

Section: Literature Reviewmentioning

confidence: 99%

Assessment of Ripening Degree of Avocado by Electrical Impedance Spectroscopy and Support Vector Machine

Islam

Wahid

Dinh

2018

Journal of Food Quality

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“…According to the biological objects, application of EIS can be divided into three aspects, that is, electrical impedance tomography in medical imaging [2][3][4], quality and safety assessment in food industry, and phytophysiology in agronomy [5][6][7]. Research objects and targets of EIS applied in food are abundant and extensive, including for fruits, such as study on dry matter content of durian [8] and ripening of banana [9], for vegetables, such as changes in potato and spinach tissues during or after heating [10,11] and moisture content of carrot slices during drying [12], for meat, such as quality evaluation of pork meat during storage [13] and investigation of beef meat behavior during ageing [14], for chicken, such as discrimination of fresh and frozen-thawed chicken breast muscles [15], for fish, such as salt and moisture content determination of salted rainbow trout [16] and freshness estimation of carp [17], for dairy products, such as real-time detection of bovine milk adulteration [18], and moreover for determination of the additives content in natural juices [19], fermentation process of bread dough [20], and quality assessment of cooking oil [21]. Nowadays customers pay more attentions on quality attributes of meat products, such as appearance, flavor, and nutrients.…”

Section: Introductionmentioning

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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“…Melalui nilai impedansi listrik ini, dapat ditentukan nilai hambatan jenis bahan, sifat dielektrik, sifat magnetik dan beberapa sifat fisis lainnya. Karakteristik listrik bahan dapat dianalisis dengan pendekatan rangkaian elektronik antara resistor dan kapasitor secara paralel Metode sederhana untuk mengetahui nilai impedansi listrik adalah menggunakan metode injeksi arus pada plat sejajar [6][7][8][9].…”

Section: Analisis Hasil Eksperimen Pengukuran Nilai Impedansi Listrikunclassified

Analysis of Experimental Results Measurement of Electric Impedance Value on Liquid with Injection Flow on Parallel Plate

Salamena

Abdurrouf

Santoso

2017

Nat-B

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ABSTRAKPaper ini membahas hasil-hasil eksperimen pengukuran impedansi listrik suatu zat cair dalam posisi sejajar dan tegak lurus dengan arah injeksi arus. Eksperimen dilakukan pada tiga jenis zat cair yang berbeda yaitu aquades, air mineral dan susu. Masing-masing zat cair diletakkan dalam wadah berbentuk kubus yang mempunyai dimensi (2,5cm  2,5cm  2,5cm). Elektroda dengan luas tertentu diletakkan ditengah-tengah sisi tegak wadah, sehingga terbentuk dua pasang plat sejajar, dimana salah satu pasang plat sejajar akan berfungsi sebagai elektroda arus. Jangkauan frekuensi sinyal arus yang digunakan pada eksperimen ini adalah 1Hz-500Hz. Dari hasil eksperimen yang telah dilakukan, diperoleh beberapa hal yaitu, masing-masing zat cair yang digunakan memiliki karakteristik listrik yang berbeda, aquades merupakan larutan dengan impedansi yang jauh lebih besar dibandingkan dengan air mineral kemudian susu murni. Luasan elektroda mempengaruhi nilai impedansi yang terukur pada masing-masing zat cair, semakin besar luasan elektroda nilai impedansi zat cair akan semakin menurun. Posisi elektroda terhadap arah injeksi arus meunjukkan perbedaan nilai impedansi terukur, dimana impedansi zat cair yang terukur pada elektroda yang searah injeksi arus lebih besar dibandingkan dengan nilai impedansi zat cair yang terukur pada elektroda yang tegak lurus injeksi arus. Kata Kunci: impedansi listrik, plat sejajar, metode injeksi arus. ABSTRACTThis paper discusses the results of experimental measurement of the electrical impedance of liquids in parallel and perpendicular position to the direction of current injection. Experiments carried out on three different types of liquid i.e. distilled water, mineral water, and milk. Each liquid is placed in a container box with volume of 2,5cm x 2,5cm x 2,5cm. The electrode is located in the middle of the upright side of the container, forming two pairs of parallel plates, where one pair of parallel plate will serve as the current electrode. Current signal frequency range used in this experiment is 1Hz-500Hz. Experimental results obtained some things such as each liquid has a different electrical characteristic, distilled water has much larger electrical impedance compared to the mineral water and milk. Area of the electrode affects the measured impedance values on each liquid; the larger area of the electrode will decrease impedance value. The position of the electrode against the direction of flow injection showed the difference in impedance values measured, where the impedance measured at liquid injection electrode direct current is greater than the value of the impedance measured at liquid electrodes perpendicular injection current.

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Studying the electrical impedance variations in banana ripening using electrical impedance spectroscopy (EIS)

Cited by 29 publications

References 15 publications

Assessment of Ripening Degree of Avocado by Electrical Impedance Spectroscopy and Support Vector Machine

Assessment of Ripening Degree of Avocado by Electrical Impedance Spectroscopy and Support Vector Machine

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

Analysis of Experimental Results Measurement of Electric Impedance Value on Liquid with Injection Flow on Parallel Plate

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