Electrical impedance spectroscopy applied to quality control in the food industry

Caicedo-Eraso, J. C. and Diaz-Arango, F. O. and Osorio-Alturo, A.

Ciencia y Tecnologia Agropecuaria (2020) 21:

DOI: 10.21930/rcta.vol21_num1_art:951

Abstract

Electrical impedance spectroscopy (EIS) is a technique used to analyze the electrical properties of diverse materials, including the biological, inducing, and measuring alternating electrical signals at different frequencies. Impedance measurements are employed to establish ripeness in fruits, identify adulterations in meat and dairy products, determine physicochemical properties in all types of food matrices, and even to quantify microorganisms present in food and on work surfaces. This technique is safe, non-invasive, fast, portable, inexpensive and easy to use, which makes it a method with great potential to be used in the food industry to monitor and control quality processes. This systematic review compiles scientific information published between the years 2012 and 2018 that describes the use of EIS applied to food quality control. Searches were made through the databases ScienceDirect and Springer as well as using the search engine Google Scholar, through the strategy: Spectroscopy electrical impedance AND Foods. After using a series of filters and a manual search, 52 articles and four theses related to the topic were found. The systematic review showed that most of the studies focus on the quality assessment of meat and fishery products, as well as on the characterization of the changes generated during the thermal processes and fruit ripening.

Citation

Caicedo-Eraso, J. C., Diaz-Arango, F. O., & Osorio-Alturo, A. (2020). Electrical impedance spectroscopy applied to quality control in the food industry. Ciencia y Tecnologia Agropecuaria, 21(1). https://doi.org/10.21930/rcta.vol21_num1_art:951 Food Composition and Quality [QQ500], meat, Meat Produce [QQ030], Techniques and Methodology [ZZ900], systematic reviews, Crop Produce [QQ050], Milk and Dairy Produce [QQ010], food safety, food contaminants, food contamination, assessment, food, microorganisms, food industry, milk products, dairy products, physicochemical properties, micro-organisms, Aquatic Produce [QQ060], quality assurance, quality controls, dissertations, fish products, food quality, fruits, Human Nutrition (General) [VV100], spectroscopy, theses

Keywords

• Food Composition and Quality [QQ500]
• meat
• Meat Produce [QQ030]
• Techniques and Methodology [ZZ900]
• systematic reviews
• Crop Produce [QQ050]
• Milk and Dairy Produce [QQ010]
• food safety
• food contaminants
• food contamination
• assessment
• food
• microorganisms
• food industry
• milk products
• dairy products
• physicochemical properties
• micro-organisms
• Aquatic Produce [QQ060]
• quality assurance
• quality controls
• dissertations
• fish products
• food quality
• fruits
• Human Nutrition (General) [VV100]
• spectroscopy
• theses