Electrode and Electrodeless Impedance Measurement for Determination of Orange Juices Parameters

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F15%3A43899333" target="_blank" >RIV/60461373:22330/15:43899333 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60461373:22340/15:43899333 RIV/68407700:21230/15:00308071

Výsledek na webu

<a href="http://www.degruyter.com/view/j/chempap.2015.69.issue-7/chempap-2015-0101/chempap-2015-0101.xml" target="_blank" >http://www.degruyter.com/view/j/chempap.2015.69.issue-7/chempap-2015-0101/chempap-2015-0101.xml</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1515/chempap-2015-0101" target="_blank" >10.1515/chempap-2015-0101</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Electrode and Electrodeless Impedance Measurement for Determination of Orange Juices Parameters

Popis výsledku v původním jazyce

Electrical impedance spectroscopy (EIS) is a non-destructive, rapid and real-time measurement method which does not require special high-tech measurement devices and can be applied to food quality assessment. This method is rapid, effective and affords low-cost investigation of the product. The conventional EIS method requires a set of metal electrodes in direct contact with the medium to be measured. The complicated electrochemical processes on the electrodes-electrolyte interface could substantially affect the value of the impedance measured. The present study sought to explore the possibilities of using the impedance method for quality control in orange juices, to introduce the electrodeless method of electrolyte impedance measurement and to comparethis with the conventional impedance methods. The electrical properties of the orange juices were described with the help of an equivalent circuit. An equivalent circuit was designed with constant phase element approximation. The values

Název v anglickém jazyce

Electrode and Electrodeless Impedance Measurement for Determination of Orange Juices Parameters

Popis výsledku anglicky

Electrical impedance spectroscopy (EIS) is a non-destructive, rapid and real-time measurement method which does not require special high-tech measurement devices and can be applied to food quality assessment. This method is rapid, effective and affords low-cost investigation of the product. The conventional EIS method requires a set of metal electrodes in direct contact with the medium to be measured. The complicated electrochemical processes on the electrodes-electrolyte interface could substantially affect the value of the impedance measured. The present study sought to explore the possibilities of using the impedance method for quality control in orange juices, to introduce the electrodeless method of electrolyte impedance measurement and to comparethis with the conventional impedance methods. The electrical properties of the orange juices were described with the help of an equivalent circuit. An equivalent circuit was designed with constant phase element approximation. The values

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

JB - Senzory, čidla, měření a regulace

OECD FORD obor

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Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Chemical Papers

ISSN

0366-6352

e-ISSN

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Svazek periodika

69

Číslo periodika v rámci svazku

7

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

12

Strana od-do

938-949

Kód UT WoS článku

000351637500005

EID výsledku v databázi Scopus

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