1. Automatic Ice-Cream Characterization by Electrical Impedance Spectroscopy Marco Grossi Department of Electrical Energy and Information Engineering University of Bologna, Italy http://www.researchgate.net/profile/Marco_Grossi

2. Food products are routinely screened for important organoleptic characteristics. Off-line screening: samples shipped to a laboratory for analysis On-line screening: sensors are used to investigate some properties of the sample Automatic product recognition is very important in the case of ice-cream mixes Different types of mixes require to set different parameters in the machines where the mixes are stored Ice cream optimal machine setting requires the products to be clustered in three different groups: milk based creamy mixes, frozen yogurt and fruit based mixes

3. A sine-wave signal V in (t)=V Min ∙sin(ωt) is applied to the sample Electrical Impedance Spectroscopy The current through the sample I in (t) = I Min ∙sin(ωt+φ) is measured The impedance of the sample Z(jω) = V in (jω)/I in (jω) is calculated

4. Z(jω) is measured over a range of frequencies (ω=2πf) of the test signal and fitted with a suitable equivalent electrical circuit The estimated electrical parameters are used to evaluate characteristics of the sample under test The sample electrical response in non-linear : the test signal amplitude V Min is low to guarantee the response to be confined in a pseudo-linear region The measure of Z(jω) outside the pseudo-linear region can give useful additional informations about the sample properties

5. 21 ice-cream samples have been tested using three different techniques: Experimental Approach 1.Electrical Impedance Spectroscopy (EIS) in the linear region with sine-wave signal of amplitude 100mV and frequency in the range 20Hz – 10kHz 2.Electrical response in non-linear region with sine-wave signal of frequency 20Hz and amplitude in the range 10mV – 2V 3.Measure of the sample pH with a Crison micropH 2000

6. Incubation temperature : 35 °C Measurement Setup

7. #1 to #10 milk based creamy Tested Samples #11 to #14 frozen yogurt #15 to #21 fruit based

8. EIS in the Pseudo-Linear Region The impedance Z(jω) of the sample under test in direct contact with the sensor electrodes can be modeled with the circuit

9. The proposed electrical model features a very good correlation (R 2 = 0.998) with the measured data

10. R m and Q can not reliably discriminate between milk based and fruit based ice-cream mixes

11. Electrical Response in the Non-Linear Region The modulus of the impedance |Z(jω)| deviates from its pseudo- linear region value |Z(jω)| 10mV for V Min > 200mV

12. The deviation is stronger at lower frequencies, thus the measurements have been carried out at 20Hz The deviation of |Z(jω)| from its pseudo-linear region value |Z(jω)| 10mV can be modeled as function of V Min as The slope of |Z(jω)| vs V Min in the non-linear region is

13. The slope of |Z(jω)| in the non-linear region can reliably discriminate between milk based and fruit based products, in particular in the case of sensor B

14. Conclusions The feasibility to discriminate different groups of ice-cream mixes has been shown The basic discrimination between milk based and fruit based mixes is possible with the electrical characterization of the sample in the non-linear region A second level discrimination of the first group between creamy mixes and frozen yogurt is possible measuring the sample pH If you want to know more about this, please read: Grossi M., Lanzoni M., Lazzarini R., Riccò B. (2012). Automatic ice-cream characterization by impedance measurements for optimal machine setting. Measurement, 45, 1747-1754.