Ідентифікація свіжого та розмороженого м’яса методом імпедансної спектроскопії
Date
2019-02-28
Journal Title
Journal ISSN
Volume Title
Publisher
Видавництво Львівської політехніки
Abstract
У роботі запропоновано спосіб ідентифікації свіжого та розмороженого м’яса методом імпедансної
спектроскопії. Для цього вимірюють реактивні складові імпедансу або адмітансу на двох фіксованих частотах вибраного
частотного діапазону для певного виду м’яса та аналізують отримані значення. Якщо значення реактивної складової
імпедансу зростає, а значення реактивної складової адмітансу знижується із збільшенням частоти, то м’ясо
ідентифікується як таке, що хоча б раз заморожувалося. Якщо ж навпаки, то м’ясо ідентифікують як свіже.
The freshness of the meat is one of the indexes of its quality. However, it is often frozen to be transported and stored. After unfreezing, it is offered to a consumer as a fresh one. Quality of that meat is worse, but the price is, mainly, identical to the cost of meat that wasn’t frozen. The method of authentication of both fresh and unfrozen meat is considered. The essence of this method lies in the analysis of reactive constituents of impedance or admittance of the multiport element with two ports which is attributed to the controlled parameters of meat. We have investigated the change of active and reactive constituents of impedance and admittance of fresh and unfrozen chicken meat in the frequency range of 100 Hz – 100 kHz. The difference of active constituent of fresh meat from the similar of the thawed meat consists only in the magnitude of the peaks in a certain frequency range. The reactive constituent takes on an extreme value in the marked range for fresh meat. The reactive constituent of impedance droningly grows for the unfrozen meat and falls for admittance. This makes the main identification sign for the detection of meat’s freezing. The considered method of impedance spectroscopy is applied for the analysis of meat of different quality descriptions, for instance, by comparing of impedance of the controlled sample to the impedance of sample of the known quality. The difference in the offered method of authentication of fresh and thawed meats consists of analyzing the reactive constituents of impedance or admittance on the fixed frequencies of the chosen frequency range. The form of graphic dependence, in so doing, is the alteration of electric parameter of sample, namely the direction of change of reactive constituent on certain frequencies. It provides the invariance of the results to the different impacts.
The freshness of the meat is one of the indexes of its quality. However, it is often frozen to be transported and stored. After unfreezing, it is offered to a consumer as a fresh one. Quality of that meat is worse, but the price is, mainly, identical to the cost of meat that wasn’t frozen. The method of authentication of both fresh and unfrozen meat is considered. The essence of this method lies in the analysis of reactive constituents of impedance or admittance of the multiport element with two ports which is attributed to the controlled parameters of meat. We have investigated the change of active and reactive constituents of impedance and admittance of fresh and unfrozen chicken meat in the frequency range of 100 Hz – 100 kHz. The difference of active constituent of fresh meat from the similar of the thawed meat consists only in the magnitude of the peaks in a certain frequency range. The reactive constituent takes on an extreme value in the marked range for fresh meat. The reactive constituent of impedance droningly grows for the unfrozen meat and falls for admittance. This makes the main identification sign for the detection of meat’s freezing. The considered method of impedance spectroscopy is applied for the analysis of meat of different quality descriptions, for instance, by comparing of impedance of the controlled sample to the impedance of sample of the known quality. The difference in the offered method of authentication of fresh and thawed meats consists of analyzing the reactive constituents of impedance or admittance on the fixed frequencies of the chosen frequency range. The form of graphic dependence, in so doing, is the alteration of electric parameter of sample, namely the direction of change of reactive constituent on certain frequencies. It provides the invariance of the results to the different impacts.
Description
Keywords
реактивна складова, імпеданс, адмітанс, екстремальне значення, м’ясо, заморожування, якість, Reactive constituent, Impedance, Admittance, Extreme value, Meat, Freezing, Quality
Citation
Походило Є. В. Ідентифікація свіжого та розмороженого м’яса методом імпедансної спектроскопії / Є. В. Походило, Н. Б. Флюнт // Вимірювальна техніка та метрологія : міжвідомчий науково-технічний збірник. — Львів : Видавництво Львівської політехніки, 2019. — Том 80. — № 3. — С. 15–20.