Fractional Capacitor-based Bio-Impedance Analysis for Sensing pH in Potatoes

Using the Fractional-Order Bio-Impedance (FOBI) approach, this research presents the analysis of whole and sliced potatoes to examine their electrical characteristics and their association with pH fluctuations. The investigation confirms the fractional-order nature of the potato as a dielectric between two copper plates by showing that phase and impedance change over time. Whereas the phase response displays a consistent phase zone. According to experimental findings, impedance and pH are inversely related, with impedance increasing from 10kΩ to 6kΩ as pH decreases to 10 to 3 over time. When a potato is cut, the phase angle dramatically decreases to 2.5° with a lower α value of 0.018, showing structural and electrical changes brought on by slicing. For a full potato, the phase angle is 28° with a fractional order (α) of 0.311. The values of impedance, which range from 1 kΩ Up to 6 kΩ, confirm this inverse relationship.