Milk Characterization Using Electrical Impedance Spectroscopy and Fractional Models

Abstract

This paper uses electrical impedance spectroscopy (EIS) and fractional calculus for characterizing ultra-pasteurized milk. The electrical impedance of different types of milk is measured using EIS and modeled by means of fractional-order expressions. The EIS impedance parameters are compared with the chemical analytic values, revealing strong correlation between the two descriptions. The results show that EIS and fractional calculus are capable of modeling milk with a reduced set of parameters.