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Effects of temperature on electrical impedance of biological tissues: ex-vivo measurements Cover

Effects of temperature on electrical impedance of biological tissues: ex-vivo measurements

Open Access
|Sep 2024

Figures & Tables

Fig.1:

(A) Custom made test cell containing animal tissue sample for measuring impedance while heating on water bath. (B) Mashed tomato sample for impedance measurements at different temperatures.
(A) Custom made test cell containing animal tissue sample for measuring impedance while heating on water bath. (B) Mashed tomato sample for impedance measurements at different temperatures.

Fig.2:

Schematic of the experimental setup for impedance measurement with the tissue heating system.
Schematic of the experimental setup for impedance measurement with the tissue heating system.

Fig.3:

Experimental setup for impedance measurement from different biological samples using a bioimpedance spectrometer while heating on hot water bath.
Experimental setup for impedance measurement from different biological samples using a bioimpedance spectrometer while heating on hot water bath.

Fig.4:

Impedance specgrum for animal tissue (lamb muslce), (A) Variation of impedance with frequency at 8 representative temperatures, (B) Cole plot at different temperature.
Impedance specgrum for animal tissue (lamb muslce), (A) Variation of impedance with frequency at 8 representative temperatures, (B) Cole plot at different temperature.

Fig.5:

Impedance specgrum for plant sample (Aloe vera), (A) Variation of impedance with frequency at 8 representative temperatures, (B) Cole plot at different temperature.
Impedance specgrum for plant sample (Aloe vera), (A) Variation of impedance with frequency at 8 representative temperatures, (B) Cole plot at different temperature.

Fig.6:

Variation of impedance with temperature at 6 selected frequencies for animal sample (lamb muscle) and the corresponding linear regression curves.
Variation of impedance with temperature at 6 selected frequencies for animal sample (lamb muscle) and the corresponding linear regression curves.

Fig.7

Variation of impedance with temperature at 6 selected frequencies for fruit sample (grapes) and the corresponding linear regression curves.
Variation of impedance with temperature at 6 selected frequencies for fruit sample (grapes) and the corresponding linear regression curves.

Fig.8

Scaled impedance spectrum at 8 different temperatures; Red Apple (top left), Tomato (top right), Lamb Muscle (bottom left), Cow muscle (bottom right).
Scaled impedance spectrum at 8 different temperatures; Red Apple (top left), Tomato (top right), Lamb Muscle (bottom left), Cow muscle (bottom right).

Temperature coefficient and percentage change of impedance with temperature for different types of animal tissue samples at six representative frequencies_

Sample nameFrequency (Hz)Temperature Coefficient, BT (Ω/°C)Relative Change (%/°C)
Lamb Muscle10-2.6189-1.27
1k-2.3863-1.32
10k-1.9512-1.27
100k-0.8951-1.02
1M-0.4896-1.08
5.12M-0.3910-1.24
Cow Muscle10-7.7511-2.27
1k-6.7452-2.17
10k-5.4874-2.03
100k-2.0135-1.49
1M-0.8192-1.27
5.12M-0.4217-0.98
Chicken Muscle10-3.9431-1.60
1k-3.3650-1.61
10k-2.3671-1.44
100k-0.7267-0.90
1M-0.4672-1.05
5.12M-0.3136-1.10
Cow Liver10-8.2916-2.27
1k-7.4167-2.24
10k-6.1507-2.13
100k-3.4806-1.78
1M-1.8027-1.50
5.12M-1.2311-1.66
Labeo Rohita10-6.729-2.17
1k-6.0705-2.21
10k-4.193-2.02
100k-1.7576-1.57
1M-0.6843-1.20
5.12M-0.325-1.62
Labeo Catla10-0.8439-1.54
1k-0.7593-1.51
10k-0.7418-1.50
100k-0.6814-1.44
1M-0.5694-1.36
5.12M-0.4514-1.37

Temperature coefficient and percentage change of impedance with temperature for different types of fruit and plant samples at six representative frequencies_

Sample nameFrequency (Hz)Temperature Coefficient, BT (Ω/°C)Relative Change (%/°C)
Grapes10-1.4918-1.42
1k-1.4107-1.42
10k-1.349-1.40
100k-1.1755-1.31
1M-1.0459-1.27
5.12M-0.7209-1.32
Mango10-1.5593-1.59
1k-1.4536-1.60
10k-1.4106-1.58
100k-1.2633-1.53
1M-1.0797-1.50
5.12M-1.0175-1.88
Papaya10-1.0765-1.37
1k-0.9763-1.33
10k-0.9679-1.33
100k-0.907-1.30
1M-0.7482-1.24
5.12M-0.5782-1.27
Banana10-0.9753-1.45
1k-0.9415-1.45
10k-0.9248-1.45
100k-0.8418-1.40
1M-0.6641-1.29
5.12M-0.4355-1.19
Pear10-1.1209-1.06
1k-1.0404-1.03
10k-1.0472-1.03
100k-1.0182-1.02
1M-0.9114-0.96
5.12M-0.2722-0.58
Red Apple10-2.5972-1.54
1k-2.4608-1.54
10k-2.4341-1.54
100k-2.303-1.52
1M-2.2-1.51
5.12M-1.368-1.65
Tomato10-0.7447-1.19
1k-0.7056-1.21
10k-0.695-1.21
100k-0.6508-1.17
1M-0.5762-1.13
5.12M-0.3877-1.08
Aloevera10-0.8565-1.16
1k-0.8481-1.20
10k-0.8515-1.22
100k-0.7764-1.17
1M-0.691-1.12
5.12M-0.4854-1.07
Language: English
Page range: 116 - 124
Submitted on: Jul 8, 2022
Published on: Sep 17, 2024
Published by: University of Oslo
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year

© 2024 Safia Aktar Dipa, Muralee Monohara Pramanik, Mamun Rabbani, Muhammad Abdul Kadir, published by University of Oslo
This work is licensed under the Creative Commons Attribution 4.0 License.