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Determining quality of fresh products by ultrasonic excitation
Year:
1994
Source of publication :
food technology (source)
Authors :
Mizrach, Amos
;
.
Volume :
48
Co-Authors:
Mizrach, Amos, Volcani Cent, Israel
Galili, Naftali, Volcani Cent, Israel
Rosenhouse, Giora, Volcani Cent, Israel
Facilitators :
From page:
68
To page:
71
(
Total pages:
4
)
Abstract:
Preliminary studies indicate that ultrasonic excitation may allow nondestructive evaluation of the quality of selected fruits and vegetables. Ultrasonic surface wave velocity and attenuation in the peel of whole melon and avocado fruits were tested to determine the ripening process. Experimental setup for nondestructive, whole-fruit testing included an ultrasonic head with transmitter, receiver, and special arrangement to allow inclined transmission and reception of ultrasonic signals. A summary of previous experiments related to ultrasonic testing of fruit tissue and fruit halves is also presented.
Note:
Related Files :
Acoustic properties
Fruits
quality control
Ultrasonic attenuation
Ultrasonic excitation
Ultrasonic testing
vegetables
Show More
Related Content
More details
DOI :
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
29046
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:43
Scientific Publication
Determining quality of fresh products by ultrasonic excitation
48
Mizrach, Amos, Volcani Cent, Israel
Galili, Naftali, Volcani Cent, Israel
Rosenhouse, Giora, Volcani Cent, Israel
Determining quality of fresh products by ultrasonic excitation
Preliminary studies indicate that ultrasonic excitation may allow nondestructive evaluation of the quality of selected fruits and vegetables. Ultrasonic surface wave velocity and attenuation in the peel of whole melon and avocado fruits were tested to determine the ripening process. Experimental setup for nondestructive, whole-fruit testing included an ultrasonic head with transmitter, receiver, and special arrangement to allow inclined transmission and reception of ultrasonic signals. A summary of previous experiments related to ultrasonic testing of fruit tissue and fruit halves is also presented.
Scientific Publication
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