Czech J. Food Sci., 2018, 36(5):372-377 | DOI: 10.17221/164/2018-CJFS

The measurement method of meat conductivityFood Analysis, Food Quality and Nutrition

Zdeněk BOHUSLÁVEK*
Department of Electrical Engineering and Automation, Faculty of Engineering, Czech University of Life Sciences in Prague, Prague, Czech Republic

This paper analyses the properties of electrode methods and contactless inductive methods of the conductivity measurement of biological tissue, which are one of the few which are able to measure the potentials of corresponding components of complex conductivity, i.e. the real reactive conductivity of a resistive and an imaginary component. The analysis was performed by computer modelling and experimental measurements. The publication describes the modelling of currents and of the potential by electrode and methods on tissue phantoms using the finite element method. The Comsol Multiphysics v3.4 program was used for the calculations. The results are presented in 2D and 3D diagrams. Experimental measurements with electrodes in phantom tissues with different conductivity were also conducted and the components of the complex conductivity were evaluated with an RLC Bridge and most accurately by using a lock-in amplifier. Results and experience from the experiments will make it possible to proceed with the next phase of research focused on measuring conductivity and dielectric properties in different types of meat.

Keywords: biological tissue; conductivity; contactless inductive methods; electrode method; meat; 2D and 3D diagrams

Published: October 31, 2018  Show citation

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BOHUSLÁVEK Z. The measurement method of meat conductivity. Czech J. Food Sci. 2018;36(5):372-377. doi: 10.17221/164/2018-CJFS.
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