Investigation of spoilage in salmon by electrochemical impedance spectroscopy and time-domain terahertz spectroscopy
作者机构:Institute of Materials Research and EngineeringAgency for ScienceTechnology and Research138634Singapore School of Mechanical&Aerospace EngineeringNanyang Technological University639798Singapore School of Electrical&Electronic EngineeringNanyang Technological University639798Singapore Advanced Remanufacturing and Technology CentreAgency for ScienceTechnology and Research637143Singapore
出 版 物:《ChemPhysMater》 (化学物理材料(英文))
年 卷 期:2022年第1卷第2期
页 面:148-154页
学科分类:08[工学] 080502[工学-材料学] 0805[工学-材料科学与工程(可授工学、理学学位)]
主 题:Fish spoilage Electrochemical impedance spectroscopy Time-domain terahertz spectroscopy Non-destructive detection Food quality control
摘 要:In this study,Spoilage of salmon was investigated using electrochemical impedance spectroscopy(EIS)and ter-ahertz time-domain spectroscopy(TDS).Salmon tissues were continuously observed for more than 20 h,from fresh to full *** complex impedance(Z)and phase shift(θ)of the salmon samples were derived based on the EIS *** frequency changes,phase shifts,and impedance variations with time at different fre-quencies were extracted from the data and used as indicators of the freshness of *** the THz TDS analysis,time-domain spectra were recorded in transmission and reflection *** stages of fish spoilage were clearly observed in both the EIS and THz TDS *** EIS is more sensitive under the current experimental conditions,THz TDS in reflection mode provides a non-invasive and non-destructive way to monitor salmon spoilage,which is practically beneficial for the food quality control industry.