Chomsin S. Widodo, Gancang Saroja
Measurement of electric impedance by using two probe methods applied to various types of fat. This study is a development of previous research that performed fat impedance measurements at very low frequencies using LCR meter. In the analysis of the liquid medium, the two probe models may indicate a change in electrical properties of the material when the material contains a different liquid medium. The content of fatty acid saturated and unsaturated in fat will determine the electrical properties of the material. In this study, we will describe two probe-based electrical impedance measurements rather than mixtures of various dietary fats by applying a current of 1 μA at a frequency of 0.1 kHz to 10 kHz. Food fats used research such as lard, beef fat, chicken fat and vegetable oil. The results showed that, in general, the electrical impedance of fat decreased with the increasing of measurement frequency. The electrical impedance of chicken fat is smaller than the lard, while beef-fat, and vegetable oils are bigger than it. The impedance meter worked well at frequencies up to 2 kHz. The presence of a mixture of the lard will change the value of electrical impedance in different fats. © 2017 IEEE.
Department of Physic, Brawijaya University, Malang, Indonesia
