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

Proceedings of the 2015 Third International Conference on Computer, Communication, Control and Information Technology (C3IT) Pub Date : 2015-03-16 DOI:10.1109/C3IT.2015.7060196

A. Chowdhury, T. Bera, D. Ghoshal, B. Chakraborty

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引用次数: 29

Abstract

Electrical Impedance of biological tissues changes with the change in tissue anatomy and tissue physiology. Electrical Impedance Spectroscopy (EIS) has been studied to characterize the biological objects like fruits and vegetables for assessing their freshness. In this direction, the EIS studies have been conducted as a non-destructive investigation evaluation method to study the electrical impedance variations in banana ripening. The aim of the work is to correlate the impedance variation with the ripening process in banana. A small amount of alternating current is injected to the banana attached to an array of Ag/AgCl electrodes and the surface potentials are measured using Agilent 4294A impedance Analyzer. The banana impedance and phase angles are measured from 50 Hz and 1 MHz. The results demonstrate that the electrical impedance of banana varies significantly during its ripening. From the experimental studies, it is observed that the impedance, real part and imaginary part of the impedance all are increased with the progresses in the banana ripening process.

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利用电阻抗谱(EIS)研究香蕉成熟过程中的电阻抗变化

生物组织的电阻抗随组织解剖学和组织生理学的变化而变化。电阻抗谱(EIS)已被用于表征水果和蔬菜等生物物体，以评估其新鲜度。在这个方向上，EIS研究已经作为一种非破坏性的调查评价方法来研究香蕉成熟过程中的电阻抗变化。这项工作的目的是将阻抗变化与香蕉成熟过程联系起来。将少量交流电注入附着在Ag/AgCl电极阵列上的香蕉中，使用Agilent 4294A阻抗分析仪测量香蕉的表面电位。香蕉阻抗和相位角从50 Hz和1 MHz测量。结果表明，香蕉在成熟过程中电阻抗变化较大。实验研究发现，随着香蕉成熟过程的进行，阻抗、阻抗实部和阻抗虚部均增大。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Proceedings of the 2015 Third International Conference on Computer, Communication, Control and Information Technology (C3IT)

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