Electrochemical impedance spectroscopy characterization of beverages

• Tipo: Artigo em Revista Científica Internacional
• Data: 2020

Autores

Cristina Soares (Autor) Outra; José António Tenreiro Machado (Autor) Outra; António Mendes Lopes (Autor) FEUP; Elsa F. Vieira (Autor) Outra; Cristina Delerue Matos (Autor) Outra

Revista

Título: Food Chemistry

Vol. 302

Páginas: 1-8

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 0 Citações

Scopus - 5 Citações

Outras Informações

ID Authenticus: P-00Q-ZKM

DOI: 10.1016/j.foodchem.2019.125345

Abstract (EN): This paper compares the results of standard chemical analytical processes and electrochemical impedance spectroscopy (EIS) in the characterization of different beverages, namely ground coffee, soluble coffee, coffee substitutes, barley, cow milk, vegetable drinks, tea, plant infusions and plant mixtures. For the two approaches, the similarities between the experimental data are assessed by means of the Euclidean and Canberra distances. The resulting information is processed by means of the multidimensional scaling (MDS) clustering and visualization algorithm. The results of the chemical analytical processes and EIS reveal identical clusters for the two adopted distances. Furthermore, the robustness of the experimental and computational scheme are assessed by means of the Procrustes technique. The results confirm the effectiveness of combining the EIS and MDS.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 8