Dielectric Spectroscopy for the Non-Destructive Characterization of Biomaterials: Fundamentals, Techniques, and Experimentations
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URI: http://hdl.handle.net/10835/15762
DOI: 10.5772/intechopen.1002493
DOI: 10.5772/intechopen.1002493
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Novas Castellano, Nuria; El Khaled, Dalia; García Salvador, Rosa María; Portillo Rodríguez, Francisco; Fernández Ros, Manuel; [et al.]Fecha
2023-09Resumen
This chapter provides an overview of research on the dielectric properties of fresh food and their applications in assessing food quality and freshness. Non-destructive methods, including dielectric techniques such as dielectric spectroscopy (DS) and bioelectrical impedance spectroscopy (BIS), have gained importance in assessing food quality without damaging the products. The importance of external appearances, such as color, size, brightness, and hardness, in determining the freshness of fruits and vegetables is emphasized. Several dielectric techniques, such as impedance, capacitance, and electrical conductivity measurements, are studied to assess quality at distinct stages of the supply chain. These techniques can detect defects, diseases, and mechanical damage and facilitate storage quality control and processing quality evaluation. Accurate measurements and instrumentation advancements are crucial for effectively implementing these techniques. The study of dielectric properties ...
Palabra/s clave
dielectric properties
dielectrics
non-destructive
bioelectrical impedance spectroscopy (BIS)
Characterization of Biomaterials