Firmness Measurement of Stored `Delicious' Apples by Sensory Methods, Magness-Taylor, and Sonic Transmission

Abbott, James; Affeldt, H. A.; Liljedahl, L. A.

doi:10.21273/jashs.117.4.590

Cited by 64 publications

(22 citation statements)

References 16 publications

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“…The acoustic firmness was measured using a commercial acoustic firmness tester (AFS, Aweta, Nootdorp, The Netherlands). The stiffness index (S = f 2 m 2/3 ) was calculated based on the resonant frequency (f) of the first peak frequency and the mass (m) of the fruit (Abbott et al, 1992), and was equal to 30.3 and 32.1 Hz 2 kg 2/3 for Jonagored and Braeburn, respectively. After one month at 0.8 and 1°C for Jonagored and Braeburn, respectively, and 65% RH for both cultivars, half of the apples were taken directly from the cool room for the experiment performance (''control"); the other half were stored for an additional period of 12 days under simulated shelf-life conditions (21°C and 65% RH; ''shelf-life") and had after storage an average stiffness index of 23.3 and 22.1 Hz 2 kg 2/3 for Jonagored and Braeburn, respectively.…”

Section: Cultivars and Sample Preparationmentioning

confidence: 99%

Micromechanical behaviour of apple tissue in tensile and compression tests: Storage conditions and cultivar effect

Alamar¹,

Vanstreels²,

Oey³

et al. 2008

Journal of Food Engineering

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The micromechanical behaviour of apple tissue was studied using a miniature tensile stage positioned underneath a microscope that allowed for simultaneous acquisition of force-displacement curves while the deformation of the individual cells was followed and recorded. Tensile and compression tests were performed on small samples of apple parenchyma of two different cultivars (Jonagored and Braeburn) and two storage conditions (control and shelf-life). Tests on the repeatability of the methods has provided satisfactory results and will allow the reduction of samples in further experiments. Under tensile loading, no differences for any of the mechanical parameters were found between cultivars, while a significant storage effect was observed for both cultivars. This opens the possibility of developing new sensors for quality assessment. Differences were found when studying the relationship of mechanical properties at the micro-and macro-level, which requires further investigation. The insights gained in this research will be useful when developing mathematical models based upon the mechanical behaviour of apple tissue.

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Section: Cultivars and Sample Preparationmentioning

confidence: 99%

Micromechanical behaviour of apple tissue in tensile and compression tests: Storage conditions and cultivar effect

Alamar¹,

Vanstreels²,

Oey³

et al. 2008

Journal of Food Engineering

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“…The results of this study, however, show that this mode class may be as important as the torsional and spheroidal mode classes in firmness measurements. For instance, in the experimental setup of Finney (1970) and Abbott et al (1992), the apple is likely to vibrate in the first nonaxisymmetric (or bending) mode, and this mode could be as easily detected as the first spheroidal mode in the instrument setup. Further understanding of the actual dynamic behavior of the apple will require incorporation of actual instrumentation configurations, load inputs, and damping effects into the models and comparison with experimental measurements of actual vibrational modes in apples.…”

Section: Effects Of Shape and Size On Vibrational Modesmentioning

confidence: 99%

Finite Element Analysis of Modes of Vibration in Apples

Abbott

1996

Journal of Texture Studies

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Three‐dimensional finite element models were developed to study modes of vibration in apples. The apple models were created using two mathematical equations, in which the geometry of the apple was described by a four‐parameter equation and the core structure by an exponential function. Modal analyses were performed to identify the vibrational modes and to study the effects of material properties, structure (i.e., the skin and core), shape, and size on them. There were three classes of vibrational modes in apples: torsional, spheroidal, and nonaxisymmetric. A majority of modes between 0 and 2000 Hz belonged to the nonaxisymmetric class. The square of natural frequency was linearly related to Young's modulus of the apple. The presence of apple skin could increase the natural frequency by 7% for torsional modes and less than 4% for spheroidal modes. As the elastic modulus of the core was doubled, the natural frequency increased by up to 7% for spheroidal modes and well below 1% for torsional modes. The natural frequency for the first mode of each class decreased by no more than 8% as Poisson's ratio was doubled. Apple shape had a large effect on the natural frequencies of all three mode classes; spheroidal modes, however, were less affected by apple shape. The natural frequencies decreased with increasing apple size, but use of the firmness index f2m2/3, where f is the natural frequency and m is the mass of the apple, minimized the size effect.

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“…Therefore a more comprehensive, nondestructive, remote method for product texture evaluation would have distinct advantages for quality control. Shmulevich et al (1996) compiled a list of the promising methods for nondestructive fruit texture analysis: 1) fruit responses to imposed vibrations (Abbott et al, 1992;Finney, 1967), 2) the response of fruit to mechanical or sonic impulse (Yamamoto and Haginuma, 1984a, 1984b, 1984c, 3) impact force analysis (Armstrong et al, 1990;Chen et al, 1993), and 4) ultrasonic testing techniques (Galili et al, 1993;Mizrach et al, 1989;Zebrowski, 1992).…”

mentioning

confidence: 99%

Remote Sensing of Fruit Textural Changes with a Laser Doppler Vibrometer

Muramatsu¹,

Sakurai²,

Wada³

et al. 2000

jashs

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Developmental changes in fruit texture during ripening were determined based on remote sensing of surface vibrations. The technique was evaluated with fruit having a range of firmness and textural characteristics including kiwifruit [Actinidia deliciosa (A. Chev.) Liang et Ferguson, 'Hayward'] treated with ethylene, apple (Malus ×domestica Borkh. 'Ourei')stored at 10 or 20 °C and persimmon (Diospyros kaki L. 'Fuyu') stored at 10 °C. In each case fruit were placed on a stage capable of imparting sine wave vibrations with frequencies ranging from 5 to 2,000 Hz. The vibration transmitted through the fruit to the top surface was precisely measured without any direct contact with the Doppler laser vibrometer. The perceived fruit surface signal was corrected by subtraction of the stage vibration based on an accelerometer signal, hence the true vibrational signal of the fruit mass was determined. The phase shift at selected frequencies was based on the difference between the input and output vibration. The phase shift significantly increased in the range of 1,200 to 1,600 Hz in all three kinds of fruit analyzed as a function of maturation. The resonance frequency, peak height, and peak width of second resonance peak were also determined. The resonance frequency decreased in all fruit as a function of maturation. In apple, the peak height decreased as a function of storage duration, but in kiwifruit and persimmon the peak height fluctuated and a consistent pattern in this particular parameter was not observed. The amplitude of vibration decreased as a function of maturation when the imposed vibration exceeded 1,200 Hz. Data clearly showed that the Doppler laser vibrometer is capable of detecting the phase shift and vibration amplitude of fruit, and can be used as a versatile remote sensory tool for determining fruit firmness and for evaluations of maturity.

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Firmness Measurement of Stored `Delicious' Apples by Sensory Methods, Magness-Taylor, and Sonic Transmission

Cited by 64 publications

References 16 publications

Micromechanical behaviour of apple tissue in tensile and compression tests: Storage conditions and cultivar effect

Micromechanical behaviour of apple tissue in tensile and compression tests: Storage conditions and cultivar effect

Finite Element Analysis of Modes of Vibration in Apples

Remote Sensing of Fruit Textural Changes with a Laser Doppler Vibrometer

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