Firmness evaluation of watermelon flesh by using surface elastic waves

Ikeda, Takashi; Choi, Pak‐Kon; Ishii, Toshio; Arai, Ikko; Osawa, Masako

doi:10.1016/j.jfoodeng.2015.03.020

Cited by 24 publications

(18 citation statements)

References 21 publications

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“…We also determined Line B, which is orthogonal to the equator. In a previous study where the flesh firmness of watermelon was assessed by measuring the Rayleigh wave propagation velocity [ 52 ], the flesh thickness was shown to be correlated to the Rayleigh wave propagation velocity. The fruit flesh thickness is small on Line B because mangoes contain large seeds.…”

Section: Methodsmentioning

confidence: 99%

“…A Rayleigh wave is a type of surface elastic wave that propagates on a target object and is commonly used for the non-destructive assessment of Young’s modulus [ 47 ] or defect inspection [ 48 , 49 , 50 ]. In addition, Rayleigh wave propagation on soft gels and flesh fruit has been investigated [ 51 , 52 ]. The Rayleigh wave velocity is correlated to the shear elasticity (firmness) of an object, density, and Poisson’s ratio.…”

Section: Introductionmentioning

confidence: 99%

“…If the changes in the density and Poisson’s ratio of the fruit can be ignored during the storage period, only shear elasticity (firmness) changes. According to a previous study [ 52 ], shear elasticity is correlated to fruit flesh firmness. We can infer that the Rayleigh wave propagation velocity decreases as shear elasticity decreases.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Soft Mango Firmness Assessment Based on Rayleigh Waves Generated by a Laser-Induced Plasma Shock Wave Technique

Arai

Miyake

Yamamoto

et al. 2021

Foods

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Many methods based on acoustic vibration characteristics have been studied to indirectly assess fruit ripeness via fruit firmness. Among these, the frequency of the 0S2 vibration mode measured on the equator has been examined, but soft-flesh fruit do not show the 0S2 vibration mode. In this study, a Rayleigh wave is generated on a soft mango fruit using the impulse excitation force generated by a laser-induced plasma shock wave technique. Then, the flesh firmness of mangoes is assessed in a non-contact and non-destructive manner by observing the Rayleigh wave propagation velocity because it is correlated with the firmness (shear elasticity), density, and Poisson’s ratio of an object. If the changes in the density and Poisson’s ratio are small enough to be ignored during storage, then the Rayleigh wave propagation velocity is strongly correlated to fruit firmness. Here, we measure the Rayleigh wave propagation velocity and investigate the effect of storage time. Specifically, we investigate the changes in firmness caused by ripening. The Rayleigh wave propagation velocity on the equator of Kent mangoes tended to decrease by over 4% in 96 h. The Rayleigh wave measured on two different lines propagated independent distance and showed a different change rate of propagation velocity during 96-h storage. Furthermore, we consider the reliability of our method by investigating the interaction of a mango seed on the Rayleigh wave propagation velocity.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Soft Mango Firmness Assessment Based on Rayleigh Waves Generated by a Laser-Induced Plasma Shock Wave Technique

Arai

Miyake

Yamamoto

et al. 2021

Foods

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show abstract

“…ese methods are based on optical, mechanical, electrical, and electromagnetic measurements [5,6]. Nuclear magnetic resonance imaging (NMRI) [7,8], Raman imaging [9], ultraviolet (UV), near-infrared (NIR), mid-infrared (MIR), e-nose [10,11], ultrasonic technique [12], and machine vision [13] are some widely used nondestructive methods. Quality can be determined by evaluation of external and internal parameters of fruits.…”

Section: Introductionmentioning

confidence: 99%

Evaluation Performance of Ultrasonic Testing on Fruit Quality Determination

Yildiz

Özdemir

Uluışık

2019

Journal of Food Quality

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There are several destructive and nondestructive methods for quality evaluation of agricultural products. Most of the employed traditional techniques are time-consuming and involve considerable degree of manual works. Destructive methods provide reasonable success rate of quality determination of fruits; however, they practically have many concerns about effectiveness, time, and cost. Therefore, developing portable, fast, and cost-effective techniques without harming fruits are desired for fruit quality evaluation. This work aims to develop a complete nondestructive quality evaluation system with (a) ultrasonic testing and (b) volume estimation by automatic machine vision techniques. The ultrasonic system consisted of a programmable bipolar remote pulser unit, a couple of piezoelectric probes for ultrasonic signal acquisitions as a transmitter and a receiver, an oscilloscope, and a computer. Visual appearance (size/volume) was determined using a machine vision system based on image processing techniques. Five different images of a fruit from different angles were captured by high-resolution digital cameras. Volume of the fruit was computed after horizontal and vertical distance of the fruit’s images captured. The calculated volume values by the computer vision system are validated with the theoretical values. Although nondestructive ultrasonic estimation and volume estimation by image processing methods are cheap, fast, and practical, the results obtained in our experiments concluded that these methods are not as reliable as claimed in the literature.

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“…However, a system that is based on the mechanical vibrational excitation of liquid samples can circumvent the limitations of pressure based tactile sensors. Although stress and surface waves have been used previously for nondestructive testing of wood [ 11 ] and watermelons [ 12 , 13 , 14 ], as far as we know, this is the first time that such a sensing approach for the chemical composition study of liquid foods is proposed.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Water, Ethanol, and Fructose Mixtures Using Nondestructive Resonant Spectroscopy of Mechanical Vibrations and a Grouping Genetic Algorithm

García-Díaz

Rojas

Manso

et al. 2018

Sensors

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A new haptic sensor that is based on vibration produced by mechanical excitation from a clock coupled to a resonant cavity is presented. This sensor is intended to determine the chemical composition of liquid mixtures in a completely non-destructive method. In this case, a set of 23 samples of water, ethanol, and fructose mixtures has been used to simulate different kinds of alcoholic beverage. The spectral information from the vibrational absorption bands of liquid samples is analyzed by a Grouping Genetic Algorithm. An Extreme Learning Machine implements the fitness function that is able to classify the mixtures according to the concentration of ethanol and fructose. The 23 samples range from 0%–13% by volume of ethanol and from 0–3 g/L of fructose, all of them with different concentration. The new technique achieves an average classification accuracy of 96%.

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Firmness evaluation of watermelon flesh by using surface elastic waves

Cited by 24 publications

References 21 publications

Soft Mango Firmness Assessment Based on Rayleigh Waves Generated by a Laser-Induced Plasma Shock Wave Technique

Soft Mango Firmness Assessment Based on Rayleigh Waves Generated by a Laser-Induced Plasma Shock Wave Technique

Evaluation Performance of Ultrasonic Testing on Fruit Quality Determination

Analysis of Water, Ethanol, and Fructose Mixtures Using Nondestructive Resonant Spectroscopy of Mechanical Vibrations and a Grouping Genetic Algorithm

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