Assessing plum fruit quality attributes with an ultrasonic method

Investigating Maturity State and Internal Properties of Fruits Using Non-destructive Techniques-a Review

“…As the flesh of mangos softens with the maturity of the fruit with increased storage time, the attenuation will be higher when firmness of the mango decreases. This is in contrast to a study of plum fruit maturity where the attenuation 1576 measurement showed a decrease with increased storage time, due to a decrease in sugar content and firmness with advancing time [3].…”

Rapid evaluation of frying oil degradation using ultrasonic technology

“…In this regard, low intensity ultrasonics (LIU) has been used for the quality control of vegetables, fruits, meat and fish and dairy products (McClements, 1997;Mulet et al, 2002). In these applications, ultrasonics has been used among other things to assess the texture of fruits and cheese (Benedito, Simal, Clemente, & Mulet, 2006;Mizrach, 2004), temperature (Haeggstrom & Luukkala, 2000), particle distribution of colloidal dispersions (Challis, Povey, Mather, & Holmes, 2005) or melting and freezing (McClements & Povey, 1987;Sigfusson, Ziegler, & Coupland, 2004).…”

Contribución al estudio de la aplicación de ultrasonidos de potencia en el secado convectivo de alimentos

“…Los ultrasonidos de señal se han utilizado para medir diferentes parámetros de calidad en frutas (Mizrach et al, 1994;Mizrach et al, 2003;Mizrach, 2004;Camarena y Martínez-Mora, 2006). En sistemas multicomponentes, conociendo la velocidad ultrasónica en cada componente y la velocidad global en el sistema a varias temperaturas se puede estimar su composición.…”