Electrical Bioimpedance in Milk Adulterated with Water: Measurement Methodology for Quantification, Influence of Temperature, and Mathematical Modelling

Milk has a high nutritional value and is also one of the most versatile products in the food industry. Unfortunately, fraud involving the product is constant and needs to be combated. This work presents a measurement methodology to perform the electrical impedance analysis in food. The influence of temperature on the measurements has been evaluated through mathematical models specially developed for identifying the fraudulent activity of adding water to milk. The bioimpedance measurements have been performed in a sample container with a four-electrode measurement system and a digital oscilloscope. Samples of 150 mL were analysed, prepared using whole UHT milk adulterated with distilled water in different % by volume (V/V), at temperatures of 16, 28, and 37 degrees C. The proposed measurement methodology has been validated and showed sensitivity for analysis in milk, revealing the influence of temperature on the impedance values; from the results mathematical models were proposed for investigating adulteration in milk. This work deals with the design of a device capable of measuring bioimpedance in milk with a view to its application in physicochemical analyses. The influence of temperature on the impedance values was also evaluated to propose mathematical models to facilitate analysis with complex factors and matrices.