Ultrasonic technique for non-destructive quality evaluation of oranges

Ultrasonic technique for non-destructive quality evaluation of oranges 1 Introduction</h5> Due to seasonal variations, a large percentage of worldwide fruit crops are kept in storage for extended periods of time, before distribution for sale in different countries ( Camarenta and Martinez-Mora, 2006 ). In such a situation, it is critical to be able to easily and reliably measure the quality of the fruits, so that optimal conditions for maturity and freshness can be met, and to dispose of sub-standard (dry, over-ripe, etc.) fruit. Where fruit is not being moved to storage, it is also beneficial to be able to measure these properties in situ before or at the time of harvesting.</P>Although a number of factors come into defining overall fruit quality, common physical indicators include firmness, which is typically measured destructively using penetration tests ( Abbott, 1999 ) or parallel plate compression ( Valero et al., 2007; Pallottino et al., 2011 ), and hydration ( Camarenta and Martinez-Mora, 2006 ). Such methods are unable to detect fluctuations in fruit quality within a single batch, as only a small fraction of the fruit can be tested with destructive methods. Hence, an automatic and non-destructive method for quantitatively determining fruit quality would be of great economic benefit to http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Engineering Elsevier

Ultrasonic technique for non-destructive quality evaluation of oranges

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Publisher
Elsevier
Copyright
Copyright © 2014 Elsevier Ltd
ISSN
0260-8774
D.O.I.
10.1016/j.jfoodeng.2014.05.018
Publisher site
See Article on Publisher Site

Abstract

1 Introduction</h5> Due to seasonal variations, a large percentage of worldwide fruit crops are kept in storage for extended periods of time, before distribution for sale in different countries ( Camarenta and Martinez-Mora, 2006 ). In such a situation, it is critical to be able to easily and reliably measure the quality of the fruits, so that optimal conditions for maturity and freshness can be met, and to dispose of sub-standard (dry, over-ripe, etc.) fruit. Where fruit is not being moved to storage, it is also beneficial to be able to measure these properties in situ before or at the time of harvesting.</P>Although a number of factors come into defining overall fruit quality, common physical indicators include firmness, which is typically measured destructively using penetration tests ( Abbott, 1999 ) or parallel plate compression ( Valero et al., 2007; Pallottino et al., 2011 ), and hydration ( Camarenta and Martinez-Mora, 2006 ). Such methods are unable to detect fluctuations in fruit quality within a single batch, as only a small fraction of the fruit can be tested with destructive methods. Hence, an automatic and non-destructive method for quantitatively determining fruit quality would be of great economic benefit to

Journal

Journal of Food EngineeringElsevier

Published: Nov 1, 2014

References

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