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Gloss evaluation of curved-surface fruits and vegetables
Year:
2009
Source of publication :
Food and Bioprocess Technology
Authors :
Mizrach, Amos
;
.
Volume :
2
Co-Authors:
Mizrach, A., USDA ARS Sugarbeet and Bean Research Unit, Michigan State University, East Lansing, MI 48824, United States, Institute of Agricultural Engineering, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Lu, R., USDA ARS Sugarbeet and Bean Research Unit, Michigan State University, East Lansing, MI 48824, United States
Rubino, M., School of Packaging, Michigan State University, East Lansing, MI 48824, United States
Facilitators :
From page:
300
To page:
307
(
Total pages:
8
)
Abstract:
Gloss measurements are used to evaluate the quality and appearance of a product, especially in cases where esthetic appearance is of importance. Most commercial glossmeters are designed for measuring products of flat surface and therefore are not suitable for food products because of their uneven, curved surface. A new generation of commercial glossmeters is recently available for confined areas, curved surfaces, and surfaces that are not uniform. This article provides a brief review of gloss measurement principles and methods for fresh fruits and vegetables. It reports on the gloss measurement of apples and other fresh products using a commercial glossmeter and a specially designed spectrometer-based gloss measurement prototype integrated with imaging and automatic sample positioning capabilities. Results showed that the prototype had a nonlinear relationship with standard gloss measurements. With the new setup, the gloss of apples was measured with the repeatability for 90% of the measurements being better than 16%, calculated as the ratio of the difference between maximum and minimum gloss values to the mean value in percent. Further research is needed to simplify the imaging/mechanical configuration and improve the coordinate calculation algorithm to achieve more accurate, repeatable gloss measurements. © Springer Science + Business Media, LLC 2008.
Note:
Related Files :
Apple
Confined areas
Fruits
Mean values
Non-linear relationships
Quality
quality control
Spectrometers
Show More
Related Content
More details
DOI :
10.1007/s11947-008-0083-9
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
29161
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:44
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Gloss evaluation of curved-surface fruits and vegetables
2
Mizrach, A., USDA ARS Sugarbeet and Bean Research Unit, Michigan State University, East Lansing, MI 48824, United States, Institute of Agricultural Engineering, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Lu, R., USDA ARS Sugarbeet and Bean Research Unit, Michigan State University, East Lansing, MI 48824, United States
Rubino, M., School of Packaging, Michigan State University, East Lansing, MI 48824, United States
Gloss evaluation of curved-surface fruits and vegetables
Gloss measurements are used to evaluate the quality and appearance of a product, especially in cases where esthetic appearance is of importance. Most commercial glossmeters are designed for measuring products of flat surface and therefore are not suitable for food products because of their uneven, curved surface. A new generation of commercial glossmeters is recently available for confined areas, curved surfaces, and surfaces that are not uniform. This article provides a brief review of gloss measurement principles and methods for fresh fruits and vegetables. It reports on the gloss measurement of apples and other fresh products using a commercial glossmeter and a specially designed spectrometer-based gloss measurement prototype integrated with imaging and automatic sample positioning capabilities. Results showed that the prototype had a nonlinear relationship with standard gloss measurements. With the new setup, the gloss of apples was measured with the repeatability for 90% of the measurements being better than 16%, calculated as the ratio of the difference between maximum and minimum gloss values to the mean value in percent. Further research is needed to simplify the imaging/mechanical configuration and improve the coordinate calculation algorithm to achieve more accurate, repeatable gloss measurements. © Springer Science + Business Media, LLC 2008.
Scientific Publication
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