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Monitoring avocado softening in low-temperature storage using ultrasonic measurements
Year:
2000
Authors :
Akerman, Miriam
;
.
Flitsanov, Uri
;
.
Mizrach, Amos
;
.
Zauberman, Giora
;
.
Volume :
26
Co-Authors:
Mizrach, A., Inst. of Agricultural Engineering, ARO, Volcani Ctr., PO Box 6, 50250, Bet Dagan, Israel
Flitsanov, U., Inst. of Agricultural Engineering, ARO, Volcani Ctr., PO Box 6, 50250, Bet Dagan, Israel
Akerman, M., Inst. Technol. Storage Agric. Prod., ARO, Volcani Ctr., PO Box 6, 50250, Bet Dagan, Israel
Zauberman, G., Inst. Technol. Storage Agric. Prod., ARO, Volcani Ctr., PO Box 6, 50250, Bet Dagan, Israel
Facilitators :
From page:
199
To page:
207
(
Total pages:
9
)
Abstract:
The objective of the present work was to study the effects of storage time and temperature on the softening process of avocado fruits, by means of non-destructive ultrasonic measurements. The attenuation of the ultrasonic waves, transmitted through the fruit tissue changes as a result of the ripening and softening of the fruit during storage. Several batches of avocado fruits, each stored at a different temperature, were examined until their designated storage time was completed. The fruits were subjected to non-destructive ultrasonic tests as well as to destructive penetration measurements of the tissue firmness. Statistical analysis applied to the attenuation of ultrasonic signals of avocado fruits stored at several low temperatures yielded quite good linear fit curves. This suggests that for a given temperature, the ultrasonic method can be used as a non-destructive firmness monitoring technique during low-temperature storage. (C) 2000 Elsevier Science B.V.The objective of the present work was to study the effects of storage time and temperature on the softening process of avocado fruits, by means of non-destructive ultrasonic measurements. The attenuation of the ultrasonic waves, transmitted through the fruit tissue changes as a result of the ripening and softening of the fruit during storage. Several batches of avocado fruits, each stored at a different temperature, were examined until their designated storage time was completed. The fruits were subjected to non-destructive ultrasonic tests as well as to destructive penetration measurements of the tissue firmness. Statistical analysis applied to the attenuation of ultrasonic signals of avocado fruits stored at several low temperatures yielded quite good linear fit curves. This suggests that for a given temperature, the ultrasonic method can be used as a non-destructive firmness monitoring technique during low-temperature storage.
Note:
Related Files :
Avocado
food storage
Fruits
low temperature storage
Ultrasonic measurement
Ultrasonic testing
Ultrasonic transducers
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Related Content
More details
DOI :
10.1016/S0168-1699(00)00072-7
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
19066
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:26
Scientific Publication
Monitoring avocado softening in low-temperature storage using ultrasonic measurements
26
Mizrach, A., Inst. of Agricultural Engineering, ARO, Volcani Ctr., PO Box 6, 50250, Bet Dagan, Israel
Flitsanov, U., Inst. of Agricultural Engineering, ARO, Volcani Ctr., PO Box 6, 50250, Bet Dagan, Israel
Akerman, M., Inst. Technol. Storage Agric. Prod., ARO, Volcani Ctr., PO Box 6, 50250, Bet Dagan, Israel
Zauberman, G., Inst. Technol. Storage Agric. Prod., ARO, Volcani Ctr., PO Box 6, 50250, Bet Dagan, Israel
Monitoring avocado softening in low-temperature storage using ultrasonic measurements
The objective of the present work was to study the effects of storage time and temperature on the softening process of avocado fruits, by means of non-destructive ultrasonic measurements. The attenuation of the ultrasonic waves, transmitted through the fruit tissue changes as a result of the ripening and softening of the fruit during storage. Several batches of avocado fruits, each stored at a different temperature, were examined until their designated storage time was completed. The fruits were subjected to non-destructive ultrasonic tests as well as to destructive penetration measurements of the tissue firmness. Statistical analysis applied to the attenuation of ultrasonic signals of avocado fruits stored at several low temperatures yielded quite good linear fit curves. This suggests that for a given temperature, the ultrasonic method can be used as a non-destructive firmness monitoring technique during low-temperature storage. (C) 2000 Elsevier Science B.V.The objective of the present work was to study the effects of storage time and temperature on the softening process of avocado fruits, by means of non-destructive ultrasonic measurements. The attenuation of the ultrasonic waves, transmitted through the fruit tissue changes as a result of the ripening and softening of the fruit during storage. Several batches of avocado fruits, each stored at a different temperature, were examined until their designated storage time was completed. The fruits were subjected to non-destructive ultrasonic tests as well as to destructive penetration measurements of the tissue firmness. Statistical analysis applied to the attenuation of ultrasonic signals of avocado fruits stored at several low temperatures yielded quite good linear fit curves. This suggests that for a given temperature, the ultrasonic method can be used as a non-destructive firmness monitoring technique during low-temperature storage.
Scientific Publication
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