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Electrical impedance spectroscopy applied to food industry quality control

Espectroscopia de impedancia eléctrica aplicada al control de la calidad en la industria alimentaria

dc.creatorCaicedo-Eraso, Julio César
dc.creatorDíaz-Arango, Félix Octavio
dc.creatorOsorio-Alturo, Andrea
dc.date2019-12-27
dc.date.accessioned2020-08-04T20:36:44Z
dc.date.available2020-08-04T20:36:44Z
dc.identifierhttp://revista.corpoica.org.co/index.php/revista/article/view/951
dc.identifier10.21930/rcta.vol21_num1_art:951
dc.identifier.urihttp://test.repositoriodigital.com:8080/handle/123456789/4679
dc.descriptionElectrical impedance spectroscopy (EIE) is a technique used to analyze the electrical properties of the materials (including biological) inducing and measuring alternating electrical signals at different frequencies. Impedance measurements are employed to determine ripeness in fruits, identify adulterations in meat and dairy products, determine physical-chemical properties in all types of food matrices and even to quantify microorganisms present in food and on work surfaces. This technique is safe, non-invasive, fast, portable, inexpensive and easy to use; which makes it a method with great potential to be used in the food industry to monitor and control quality processes. This systematic review compiles scientific information published between 2012 and 2018 that describes the use of EIE applied to food quality control. Search was made in the ScienceDirect, Springer databases and the search engine Scholar Google, through the strategy: Spectroscopy electrical impedance AND Foods. After using a series of filters and a manual search, 53 articles and a thesis related to the topic were found. As a result of the systematic review, it was found that most of the studies focus on the quality assessment of meat and fishery products, as well as on the characterization of the changes generated during the thermal processes and ripening of fruits.en-US
dc.descriptionLa espectroscopia de impedancia eléctrica (EIE) es una técnica que permite analizar las propiedades eléctricas de materiales, incluso biológicos, al inducir señales eléctricas alternas a diferentes frecuencias y medir las señales de respuesta. Se ha utilizado para determinar la madurez en frutos, identificar adulteraciones en productos cárnicos y lácteos, determinar propiedades físico-químicas en todo tipo de matrices alimentarias e incluso para cuantificar microorganismos presentes en alimentos y en superficies de trabajo. Esta técnica es segura, no invasiva, rápida, portátil, de bajo costo y fácil de usar; lo que la convierte en un método con un gran potencial ser usado en la industria de alimentos para monitorear y controlar los procesos de calidad. La presente revisión sistemática recopila información científica publicada entre el año 2012 y 2018 que describe el uso EIE aplicada al control de calidad de alimentos. Se realizó una búsqueda en las bases de datos ScienceDirect, Springer y también en el buscador Google académico mediante la estrategia: Spectroscopy electrical impedance AND Foods. Aplicando una serie de filtros y una búsqueda manual se encontraron 53 artículos y una tesis relacionados con la temática. Se encontró que la mayoría de los estudios se centran en la evaluación de calidad de productos cárnicos y pesqueros, así como en la caracterización de los cambios generados durante los procesos térmicos y maduración de frutas.es-ES
dc.formatapplication/pdf
dc.formatapplication/pdf
dc.formattext/xml
dc.languagespa
dc.languageeng
dc.publisherCorporación Colombiana de Investigación Agropecuaria (Agrosavia)es-ES
dc.relationhttp://revista.corpoica.org.co/index.php/revista/article/view/951/613
dc.relationhttp://revista.corpoica.org.co/index.php/revista/article/view/951/614
dc.relationhttp://revista.corpoica.org.co/index.php/revista/article/view/951/627
dc.rightsDerechos de autor 2019 Ciencia & Tecnología </br>Agropecuariaes-ES
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0/deed.eses-ES
dc.sourceCiencia y Tecnología Agropecuaria; Vol. 21 No. 1 (2020): Ciencia & Tecnología Agropecuaria; 1-20en-US
dc.sourceCiencia & Tecnología Agropecuaria; Vol. 21 Núm. 1 (2020): Ciencia & Tecnología Agropecuaria; 1-20es-ES
dc.sourcerevista Corpoica Ciência e Tecnologia Agropecuária; v. 21 n. 1 (2020): Ciencia & Tecnología Agropecuaria; 1-20pt-BR
dc.source2500-5308
dc.source0122-8706
dc.source10.21930/rcta.vol21-num1
dc.subjectAgroindustryen-US
dc.subjectanimal tissuesen-US
dc.subjectfood controlen-US
dc.subjectplant tissuesen-US
dc.subjectprocessed foodsen-US
dc.subjectAgroindustriaes-ES
dc.subjectalimentos procesadoses-ES
dc.subjectcontrol de alimentoses-ES
dc.subjecttejidos animleses-ES
dc.subjecttejidos vegetaleses-ES
dc.titleElectrical impedance spectroscopy applied to food industry quality controlen-US
dc.titleEspectroscopia de impedancia eléctrica aplicada al control de la calidad en la industria alimentariaes-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
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