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Showkat I, Khanday FA, Beigh MR. A review of bio-impedance devices. Med Biol Eng Comput 2023; 61:927-950. [PMID: 36637716 DOI: 10.1007/s11517-022-02763-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Accepted: 12/27/2022] [Indexed: 01/14/2023]
Abstract
Bio-impedance measurement analysis primarily refers to a safe and a non-invasive technique to analyze the electrical changes in living tissues on the application of low-value alternating current. It finds applications both in the biomedical and the agricultural fields. This paper concisely reviews the origin and measurement approaches for concepts and fundamentals of bio-impedance followed by a critical review on bio-impedance portable devices with main emphasis on the embedded system approach which is in demand due to its miniature size and present lifestyle preference of monitoring health in real time. The paper also provides a comprehensive review of various bio-impedance circuits with emphasis on the measurement and calibration techniques.
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Affiliation(s)
- Insha Showkat
- Department of Electronics and Instrumentation Technology, University of Kashmir, Hazratbal, Srinagar, Jammu and Kashmir, India
| | - Farooq A Khanday
- Department of Electronics and Instrumentation Technology, University of Kashmir, Hazratbal, Srinagar, Jammu and Kashmir, India.
| | - M Rafiq Beigh
- Department of Electronics, Govt. Degree College Sumbal, Sumbal, J&K, India
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3
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Agaev SG, Baida AA, Georgiev OV, Maiorova OO, Mozyrev AG. Dielectric Spectroscopy of Vegetable Oils. RUSS J APPL CHEM+ 2020. [DOI: 10.1134/s107042722005016x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Iaccheri E, Ragni L, Cevoli C, Romani S, Dalla Rosa M, Rocculi P. Glass transition of green and roasted coffee investigated by calorimetric and dielectric techniques. Food Chem 2019; 301:125187. [PMID: 31387041 DOI: 10.1016/j.foodchem.2019.125187] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Revised: 07/12/2019] [Accepted: 07/15/2019] [Indexed: 10/26/2022]
Abstract
Solid and liquid components coexist into glassy and amorphous structures of food complex matrixes. Both states admit movements, promoting physical modifications to a more thermodynamically stable system. Green and roasted coffee beans are principally characterized by a glassy structure that slowly evolves during storage. The aim of this study was to assess calorimetric and dielectric properties in combination, as a useful multi-analytical technique to improve the understanding of the motion mechanism of localized molecules. After equilibration at different water activities (aw) for the determination of sorption isotherms of green and roasted coffee, the glass transition temperature (Tg) of the samples has been measured by using differential scanning calorimetry (DSC). Increasing the aw from 0.155 to 0.512, the Tg shifted from 48.76 (±0.04) to 34.89 (±0.02) °C for green coffee and from 45.73 (±0.05) to 40.15 (±0.10) °C for the roasted one. The spectroscopic fingerprint of the matrix has been determined by dielectric measurements in terms of "gain" spectra (related to the imaginary part of permittivity). The maximum values of the determination coefficient (R2), obtained by linear correlation between spectral data and water activity or glass transition values for a specific frequency of the whole range (1.6 GHz-2.7 GHz), were 0.999 and 0.943 for green, and 0.997 R2 and 0.925 R2 for roasted coffee respectively.
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Affiliation(s)
- Eleonora Iaccheri
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena (FC), Italy.
| | - Luigi Ragni
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena (FC), Italy; Department of Agricultural and Food Science, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena (FC), Italy
| | - Chiara Cevoli
- Department of Agricultural and Food Science, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena (FC), Italy
| | - Santina Romani
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena (FC), Italy; Department of Agricultural and Food Science, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena (FC), Italy
| | - Marco Dalla Rosa
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena (FC), Italy; Department of Agricultural and Food Science, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena (FC), Italy
| | - Pietro Rocculi
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena (FC), Italy; Department of Agricultural and Food Science, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena (FC), Italy
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Measurement System for Lossy Capacitive Sensors: Application to Edible Oils Quality Assessment. SENSORS 2019; 19:s19194299. [PMID: 31590210 PMCID: PMC6806179 DOI: 10.3390/s19194299] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/01/2019] [Revised: 09/28/2019] [Accepted: 09/29/2019] [Indexed: 11/16/2022]
Abstract
This paper aimed to develop a portable, low-cost, and easy-to-use measurement system for oil quality degradation assessment. The main two chemical parameters affected by frying are the total polar compounds (TPC) and free fatty acids. The system should characterize the change of chemical parameters by measuring the changes in its dielectric parameters. The dielectric parameters, relative permittivity, and conductivity are measured by measuring the capacitance and resistance of a capacitive sensor dipped in oil. The main challenges are that the corresponding changes of the capacitance and resistance are very small and the presence of stray effects. For this reason, the measurement system should be able to detect changes in capacitance and resistance with high resolution and with good immunity to stray effects. The proposed measurement system is based on the conversion of impedance to voltage and time and combining, therefore, having two measurement methods in one circuit. In this way, it is possible to measure the dielectric and resistive parameters and not only the relative permittivity as was done in previous works. The results showed a strong correlation between the chemical and electrical parameters with a coefficient of determination in the range of 0.9.
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Grossi M, Palagano R, Bendini A, Riccò B, Servili M, García-González DL, Gallina Toschi T. Design and in-house validation of a portable system for the determination of free acidity in virgin olive oil. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.019] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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7
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Beltrán Ortega J, Martínez Gila DM, Aguilera Puerto D, Gámez García J, Gómez Ortega J. Novel technologies for monitoring the in-line quality of virgin olive oil during manufacturing and storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4644-4662. [PMID: 27012363 DOI: 10.1002/jsfa.7733] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2015] [Revised: 03/12/2016] [Accepted: 03/20/2016] [Indexed: 06/05/2023]
Abstract
The quality of virgin olive oil is related to the agronomic conditions of the olive fruits and the process variables of the production process. Nowadays, food markets demand better products in terms of safety, health and organoleptic properties with competitive prices. Innovative techniques for process control, inspection and classification have been developed in order to to achieve these requirements. This paper presents a review of the most significant sensing technologies which are increasingly used in the olive oil industry to supervise and control the virgin olive oil production process. Throughout the present work, the main research studies in the literature that employ non-invasive technologies such as infrared spectroscopy, computer vision, machine olfaction technology, electronic tongues and dielectric spectroscopy are analysed and their main results and conclusions are presented. These technologies are used on olive fruit, olive slurry and olive oil to determine parameters such as acidity, peroxide indexes, ripening indexes, organoleptic properties and minor components, among others. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Julio Beltrán Ortega
- Robotics, Automation and Computer Vision Group, Department of Electronic Engineering and Automation, University of Jaén, Campus las Lagunillas s/n, 23071, Jaén, Spain.
| | - Diego M Martínez Gila
- Robotics, Automation and Computer Vision Group, Department of Electronic Engineering and Automation, University of Jaén, Campus las Lagunillas s/n, 23071, Jaén, Spain
| | - Daniel Aguilera Puerto
- ANDALTEC, Plastic Technological Center, Avd. Principal s/n. Ampliación Polígono Cañada de la Fuente, C/ Vilches s/n, 23600, Martos, Jaén, Spain
| | - Javier Gámez García
- Robotics, Automation and Computer Vision Group, Department of Electronic Engineering and Automation, University of Jaén, Campus las Lagunillas s/n, 23071, Jaén, Spain
| | - Juan Gómez Ortega
- Robotics, Automation and Computer Vision Group, Department of Electronic Engineering and Automation, University of Jaén, Campus las Lagunillas s/n, 23071, Jaén, Spain
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Valli E, Bendini A, Berardinelli A, Ragni L, Riccò B, Grossi M, Gallina Toschi T. Rapid and innovative instrumental approaches for quality and authenticity of olive oils. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600065] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Enrico Valli
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Annachiara Berardinelli
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Luigi Ragni
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Bruno Riccò
- Department of Electrical, Electronic and Information Engineering “Guglielmo Marconi” (DEI); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Marco Grossi
- Department of Electrical, Electronic and Information Engineering “Guglielmo Marconi” (DEI); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
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Ragni L, Berardinelli A, Cevoli C, Iaccheri E, Valli E, Zuffi E, Lazzarini R, Gallina Toschi T. Multi-analytical approach for monitoring the freezing process of a milkshake based product. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.06.034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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