Milk Characterization Using Electrical Impedance Spectroscopy and Fractional Models

被引：31
作者：
Lopes, Antonio M. [1 ]
Tenreiro Machado, J. A. [2 ]
Ramalho, Elisa [3 ]
Silva, Vania [4 ]
机构：
[1] Univ Porto, Fac Engn, INEGI, UISPA,LAETA, Rua Dr Roberto Frias, P-4200465 Oporto, Portugal
[2] Polytech Porto, Inst Engn, Dept Elect Engn, R Dr Antonio Bernardino Almeida 431, P-4249015 Oporto, Portugal
[3] Polytech Porto, Inst Engn, Dept Chem Engn, CIETI,DEQ,ISEP,Ctr Innovat Engn & Ind Technol, R Dr Antonio Bernardino Almeida 431, P-4249015 Oporto, Portugal
[4] Polytech Porto, Inst Engn, Ctr Innovat Engn & Ind Technol, CIETI,DEQ,ISEP, R Dr Antonio Bernardino Almeida 431, P-4249015 Oporto, Portugal
来源：
FOOD ANALYTICAL METHODS | 2018年 / 11卷 / 03期
关键词：
Electrical impedance spectroscopy; Fractional-order models; Fractional calculus; Chemical analysis; Milk; DIELECTRIC-RELAXATION; ANOMALOUS RELAXATION; QUALITY-CONTROL; FRESH FRUITS; ADULTERATION; BIOIMPEDANCE; PRETREATMENT; PARAMETERS; DISPERSION; VEGETABLES;
D O I：
10.1007/s12161-017-1054-4
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This paper uses electrical impedance spectroscopy (EIS) and fractional calculus for characterizing ultra-pasteurized milk. The electrical impedance of different types of milk is measured using EIS and modeled by means of fractional-order expressions. The EIS impedance parameters are compared with the chemical analytic values, revealing strong correlation between the two descriptions. The results show that EIS and fractional calculus are capable of modeling milk with a reduced set of parameters.
引用
收藏
页码：901 / 912
页数：12
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