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Nondestructive ultrasonic determination of avocado softening process
Year:
1999
Source of publication :
Journal of Food Engineering
Authors :
Flitsanov, Uri
;
.
Mizrach, Amos
;
.
Volume :
40
Co-Authors:
Mizrach, A., Inst. of Agricultural Engineering, Agric. Res. Org. (ARO), Volcani C., Bet Dagan, Israel
Flitsanov, U., Inst. of Agricultural Engineering, Agric. Res. Org. (ARO), Volcani C., Bet Dagan, Israel
Facilitators :
From page:
139
To page:
144
(
Total pages:
6
)
Abstract:
A testing technique based on a new nondestructive ultrasonic device was applied to a whole avocado fruit to measure its internal changes during ripening and to assess its quality. The method was based on local measurements of ultrasonic wave velocity and attenuation, by means of two inclined ultrasonic probes, which were moved across the fruit peel. Multiple readings of wave amplitude and transit time over the peel of the fruit at different distances between the ultrasonic probes were used for calculation of wave attenuation and velocity. Nondestructive ultrasonic tests were performed daily on avocado (Persea americana Mill., cv `Fuerte') fruits, until full ripening was detected. Accepted methods were used for penetration measurements of firmness, and physiological tests of dry weight (DW) and oil content of the fruit tissue. Results of the ultrasonic tests were compared with those of the destructive penetration tests and the physiological tests. Average values of the ultrasonic wave attenuation could be correlated well with storage time and with the ripening process of the avocado. A linear model well represented the changes in attenuation of the ultrasonic signals in the fruit, while second-order polynomial expressions described the changes in the firmness of the fruit during storage at room temperature. The wave attenuation increased during storage while the firmness of the fruits decreased. The DW of the avocado and its oil content were correlated with its ultrasonic parameters and mechanical properties. The physiological results showed wide scattering among the data from individual fruits. A preliminary attempt to explain these phenomena is discussed. It is anticipated that changes in the ultrasonic parameters during storage may be used to evaluate firmness and oil content to evaluate the ripening process of avocado fruit.
Note:
Related Files :
Attenuation
dry weight
Firmness
Fruits
Mechanical properties
Polynomials
Ultrasonic testing
Ultrasonic velocity measurement
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Related Content
More details
DOI :
10.1016/S0260-8774(99)00038-2
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
28759
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:41
Scientific Publication
Nondestructive ultrasonic determination of avocado softening process
40
Mizrach, A., Inst. of Agricultural Engineering, Agric. Res. Org. (ARO), Volcani C., Bet Dagan, Israel
Flitsanov, U., Inst. of Agricultural Engineering, Agric. Res. Org. (ARO), Volcani C., Bet Dagan, Israel
Nondestructive ultrasonic determination of avocado softening process
A testing technique based on a new nondestructive ultrasonic device was applied to a whole avocado fruit to measure its internal changes during ripening and to assess its quality. The method was based on local measurements of ultrasonic wave velocity and attenuation, by means of two inclined ultrasonic probes, which were moved across the fruit peel. Multiple readings of wave amplitude and transit time over the peel of the fruit at different distances between the ultrasonic probes were used for calculation of wave attenuation and velocity. Nondestructive ultrasonic tests were performed daily on avocado (Persea americana Mill., cv `Fuerte') fruits, until full ripening was detected. Accepted methods were used for penetration measurements of firmness, and physiological tests of dry weight (DW) and oil content of the fruit tissue. Results of the ultrasonic tests were compared with those of the destructive penetration tests and the physiological tests. Average values of the ultrasonic wave attenuation could be correlated well with storage time and with the ripening process of the avocado. A linear model well represented the changes in attenuation of the ultrasonic signals in the fruit, while second-order polynomial expressions described the changes in the firmness of the fruit during storage at room temperature. The wave attenuation increased during storage while the firmness of the fruits decreased. The DW of the avocado and its oil content were correlated with its ultrasonic parameters and mechanical properties. The physiological results showed wide scattering among the data from individual fruits. A preliminary attempt to explain these phenomena is discussed. It is anticipated that changes in the ultrasonic parameters during storage may be used to evaluate firmness and oil content to evaluate the ripening process of avocado fruit.
Scientific Publication
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