Cleaner quality control system using bioimpedance methods: a review for fruits and vegetables

Due to the very rapid development of technology as well as the increased demand of quality food, vegetables and fruits are more under spotlights for enhancing their healthy characteristics. With the involvement of new mathematical methods and updated variety of scientific investigations in food science, the need for better characterization of agricultural products arises. This review covers the bioimpedance method used for electrical characterization of fruits and vegetables, known as the bioimpedance spectroscopy. This electrical advantageous method offers an ecological agricultural production. By evaluating the quality factors of horticultural products, bioimpedance targets a double sustainable plan: an environmental friendly food control and an improved consumer's health care at once. An objective interpretation of the quality factors importance in the horticultural sector is presented along with a wide definition of bioimpedance spectroscopy. Moreover, the paper highlights techniques used for the bioimpedance properties measurements since their initiations. The collective data is tabulated for the destructive, non-destructive bioimpedance where clear objectives and focused conclusions of each measurement method are displayed. This paper summarizes the various findings and conclusions of these experiments seeking better oriented investigation in the future and encouraging further quality food applications in areas where data is still ambiguous. Non-destructive bioimpedance techniques open new perspectives for cleaner quality control system in industrial applications for fruit and vegetables quality determination.