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P. Chen,
M. J. McCarthy,
S.-M. Kim, 

This study demonstrates the feasibility of using an NMR technique for high-speed on-line sensing of maturity of avocados. Results of our previous studies indicate that it is possible to use high-speed, single-pulse NMR techniques to evaluate quality of fruits and vegetables. The single-pulse free induction decay (FID) spectrum measurement technique was used successfully to evaluate maturity of avocados and sugar content of fresh prunes, and was found to have desired features for high-speed sensing of fruit quality. In this study we successfully used a specially designed conveyor belt to acquire FID spectra of avocados while they were moving at speeds up to 250 mm/s. The oil/water resonance peak ratio, obtained from the spectrum, correlates very well (r2 = 0.98) with the dry weight of the fruit.

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Development of a High-Speed NMR Technique for Sensing Maturity of Avocados
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P. Chen,
M. J. McCarthy,
S.-M. Kim, 

Development of a High-Speed NMR Technique for Sensing Maturity of Avocados

This study demonstrates the feasibility of using an NMR technique for high-speed on-line sensing of maturity of avocados. Results of our previous studies indicate that it is possible to use high-speed, single-pulse NMR techniques to evaluate quality of fruits and vegetables. The single-pulse free induction decay (FID) spectrum measurement technique was used successfully to evaluate maturity of avocados and sugar content of fresh prunes, and was found to have desired features for high-speed sensing of fruit quality. In this study we successfully used a specially designed conveyor belt to acquire FID spectra of avocados while they were moving at speeds up to 250 mm/s. The oil/water resonance peak ratio, obtained from the spectrum, correlates very well (r2 = 0.98) with the dry weight of the fruit.

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