Determination of the functional state of the fruits by parameters of the electric impedance

TL;DR

This study develops criteria for assessing fruit freshness by analyzing the complex impedance parameters at multiple frequencies, enabling detection of destructive processes like dehydration and putrefaction.

Contribution

The paper introduces a method to evaluate fruit freshness using complex impedance phase and modulus changes across three frequencies, improving diagnostic accuracy.

Findings

Impedance phase decreases at low frequency with fruit aging

Impedance phase increases at high frequency during spoilage

Phase portraits effectively differentiate fresh and stale fruits

Abstract

Introduction. To assess the freshness of various products are often used measuring impedance module. But due to the structure of plant foods diagnostic value should have exactly a complex component of impedance. Article tasked with developing criteria for assessing the functional state of the products subject to a comprehensive component of the impedance. Research methodology. To determine the functional status of the fruit were measured module and phase of impedance at the three frequencies of 20, 100 and 500 kHz. Criteria for recognition of functional status determined by the dynamics of changes in the parameters of the complex impedance due to destructive processes caused by dehydration and putrefaction processes. Data processing and analysis. On the basis of experimental data obtained at three frequencies modeled frequency and phase response and their changes during losing of freshness and appearance of destructive processes. Discussion and conclusions. In fresh and stale fruit modulus and phase of the impedance at low and high frequencies have characteristic differences. But this is especially evident on the phase-frequency characteristic, which can be seen that the value of the phase with the loss of freshness at low frequency decreases and increases at high more than twice during one week. Therefore, to assess the functional state of fresh and stale products we suggest use phase portraits of phase response.