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Nondestructive Ultrasonic Technique for Fruit Quality Determination

Nondestructive Ultrasonic Technique for Fruit Quality Determination. Amos Mizrach. Institute of agricultural engineering ARO, the Volcani center, Israel http://www.agri.Gov.Il. Introduction.

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Nondestructive Ultrasonic Technique for Fruit Quality Determination

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  1. Nondestructive Ultrasonic Technique for Fruit Quality Determination Amos Mizrach Institute of agricultural engineering ARO, the Volcani center, Israel http://www.agri.Gov.Il Dr. Amos Mizrach - ARO. Israel

  2. Introduction • When an immature fruit is harvested, it will not ripen properly, whereas an over-ripe one will decay rapidly after harvest • External or visible changes in the fruit can not be used for exact determination of maturity Dr. Amos Mizrach - ARO. Israel

  3. Sensing Problems Maturity in fruits can be sensed by a trained person: • Method is subjective • Not repeatable • Time consuming • Limited to progress stage of maturity • Destructive (mostly) Dr. Amos Mizrach - ARO. Israel

  4. Method A technique based on NDT ultrasonicmethod was developed to solve these problems. Dr. Amos Mizrach - ARO. Israel

  5. Objectives • To analyze ultrasonic signals in fruits • To evaluate ultrasonic parameters in conjunction with the physiological properties of the fruits • To determine fruit quality attributes by NDT ultrasonic measurements • To draw models Dr. Amos Mizrach - ARO. Israel

  6. Fruit specimens – wave traverse Half fruit - wave distributions Whole fruit - wave transmissions Linking physiological indices and acoustical parameters Presentation Outline Dr. Amos Mizrach - ARO. Israel

  7. Presentation Outline • Quality evaluation - ripening, firmness • Predicting shelf life • Monitoring changes during cold storage Dr. Amos Mizrach - ARO. Israel

  8. Ultrasonic Setup • High-power, low-frequency ultrasonic pulser-receiver • Pairs of 50-kHz and 80-kHz ultrasonic transducers • Microcomputer system Dr. Amos Mizrach - ARO. Israel

  9. Dr. Amos Mizrach - ARO. Israel

  10. Specimens Dr. Amos Mizrach - ARO. Israel

  11. Dr. Amos Mizrach - ARO. Israel

  12. Dr. Amos Mizrach - ARO. Israel

  13. Half fruit Dr. Amos Mizrach - ARO. Israel

  14. Dr. Amos Mizrach - ARO. Israel

  15. Dr. Amos Mizrach - ARO. Israel

  16. Dr. Amos Mizrach - ARO. Israel

  17. Whole fruit Dr. Amos Mizrach - ARO. Israel

  18. Ultrasonic Measurements • Over a short distance on peel • Through-transmission mode • Pulse monitored on CRT • Digitized and stored Dr. Amos Mizrach - ARO. Israel

  19. Wave path T

  20. Wave path

  21. Wave path R

  22. Dr. Amos Mizrach - ARO. Israel

  23. Dr. Amos Mizrach - ARO. Israel

  24. Dr. Amos Mizrach - ARO. Israel

  25. Attenuation Calculation A=A0 X Exp(-a X l) a--Attenuation Coefficient l --Path length A -- Amplitude Dr. Amos Mizrach - ARO. Israel

  26. Avocado on shelf. Dr. Amos Mizrach - ARO. Israel

  27. Dr. Amos Mizrach - ARO. Israel

  28. Firmness Oil content Dry weight Physiological Parameters Physiological indices tested in avocado fruit until full ripening: Dr. Amos Mizrach - ARO. Israel

  29. Physiological indices tested in mango fruit until full ripening: Firmness Sugar content Acidity Color index Physiological Parameters Dr. Amos Mizrach - ARO. Israel

  30. Test Procedures • 80-120 fruits per test. • Pre-cooling. • Grading by size. • Marked on the small circumference between the blossom end and the stem end. Dr. Amos Mizrach - ARO. Israel

  31. Tests of Fruit Each fruits subjected to: • Ultrasonic wave attenuation • Penetration test • Physiological indices measurements Dr. Amos Mizrach - ARO. Israel

  32. Dr. Amos Mizrach - ARO. Israel

  33. גרף2 Dr. Amos Mizrach - ARO. Israel

  34. גרף2 Dr. Amos Mizrach - ARO. Israel

  35. Experiments • Avocado-during 4 months of growth • Avocado and mango - during 12 days of storage @ 20°C, 85% humidity • Avocado-during 4 weeks of cold storage @ 2, 4, 6 and 8°C 85% humidity Dr. Amos Mizrach - ARO. Israel

  36. During growth Dr. Amos Mizrach - ARO. Israel

  37. 5 . 0 23 A 22 mm 4 . 5 / 21 20 4 . 0 19 ATTENUATION, dB DW, 3 . 5 18 % 17 3 . 0 16 15 2 . 5 14 2 2 ATT= 4 . 3-0 . 025 x T +0 . 0001 x T DW = 15 . 3-0 . 024 x T +0 . 0006 x T 2 . 0 13 0 20 40 60 80 100 120 140 TIME , days Avocado during growth Dr. Amos Mizrach - ARO. Israel

  38. 7 FUERTE D11 6 D47 5 D74 4 D101 ATTENUATION, dB/mm D128 3 2 1 12 14 16 18 20 22 24 DW, % Avocado during growth Dr. Amos Mizrach - ARO. Israel

  39. 5.0 4.5 1 D 4.0 D 11 ATTENUATION, dB/mm 3.5 D 47 D 74 3.0 D 101 D 1 28 2.5 ATT= 2 . 63+ 1 . 55 x e^( - (DW -15 . 05 ) / 0 . 94 ) 2.0 14 16 18 20 22 24 % DW, Avocado during growth Dr. Amos Mizrach - ARO. Israel

  40. On shelf Dr. Amos Mizrach - ARO. Israel

  41. Avocado on shelf Dr. Amos Mizrach - ARO. Israel

  42. 140 48 h 72 h 120 144 h 100 FIRMNESS, N 168 h 80 192 h 60 240 h 40 312 h 20 460 h 0 2.75 3.00 3.25 3.50 3.75 4.00 4.25 4.50 2.50 ATTENUATION, dB/mm Mango on shelf Dr. Amos Mizrach - ARO. Israel

  43. 1.4 18 360 h 240 h 312 h 192 h 1.2 15 144 h 72 h 48 h 1.0 12 ACIDITY, % 0.8 9 TSS, % 0.6 6 0.4 3 0.2 0.0 0 2.5 3.0 3.5 4.0 4.5 ATTENUATION, dB/mm Mango on shelf Dr. Amos Mizrach - ARO. Israel

  44. During cold storage Dr. Amos Mizrach - ARO. Israel

  45. 120 100 2 °C 80 4 °C Firmness, N 60 40 6 °C 20 8 °C 20 °C 0 0 10 20 30 Storage time, days Softening Process Along Time Dr. Amos Mizrach - ARO. Israel

  46. 4 . 0 20 °C 3 . 5 8 °C 3 . 0 6 °C Attenuation, dB/mm 2 . 5 4 °C 2 . 0 2 °C 1 . 5 0 7 14 21 28 Storage time, days Attenuation Changes Along Time Dr. Amos Mizrach - ARO. Israel

  47. 120 2°C 100 4°C 80 Firmness, N 60 6°C 20°C 40 20 8°C 0 1.5 2.0 2.5 3.0 3.5 4.0 Attenuation, dB/mm Dr. Amos Mizrach - ARO. Israel

  48. Models Measured indices vs. Time: A, F, C, S, Hƒ(T)F (N), C (index), H (%), S (%TSS), A (db/mm), t(h) Dr. Amos Mizrach - ARO. Israel

  49. Models Measured indices vs. Attenuation: F, C, S, Hƒ(A)F (N), C (index), H (%), S (%TSS), A (db/mm) Dr. Amos Mizrach - ARO. Israel

  50. Frequency domain Dr. Amos Mizrach - ARO. Israel

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