Integrating fluorescence and interactance measurements to improve apple maturity assessment

Куликова

Gerts

2021

Int J of Food Sci Tech

In order to adapt the photoluminescent method for controlling the quality indicators of barley malt, experimental studies were carried out on its grains. The spectral characteristics of excitation and luminescence of products of various powdery contents and the mass rate of the extract in dry substance (extractivity) of the malt are qualitatively similar, though with an increase in submitted parameters, the curves shift upward. The dependences of powdery contents and extractivity on photoluminescence fluxes can be statistically reliably approximated by linear regression models. The developed technologies for photoluminescence control include sample preparation, excitation of luminescence at a wavelength of 424 nm, its registration in the range of 450-600 nm and amplification of the obtained electrical signal. Further, on the basis of previously established dependencies, powdery contents and extractivity of the malt are determined, after which a decision is made concerning further actions towards the products.

Section: Introductionmentioning

confidence: 99%

“…To assess the quality of fruits, hyperspectral imaging methods have been suggested (Yahaya et al, 2015, Noh and Lu, 2006, Moraga et al, 2011, Cen et al, 2011, Udomkun et al, 2016.…”

Section: Introductionmentioning

confidence: 99%

Control of powdery contents and mass rates of the extract in the dry substance of barley malt by photoluminescent method

Куликова

Gerts

2021

Int J of Food Sci Tech

“…Hyperspectral imaging methods were suggested for the fruits quality assessment (Cen, Lu, Mendoza, & Ariana, 2011;Moraga, Talens, Moraga, & Martínez-Navarrete, 2011;Noh & Lu, 2006;Udomkun, excitation and of the luminescence of products of different humidity are qualitatively similar, but with increasing humidity, the curves shift down. The excitation and luminescence spectra of grindings shift down with an increase in the average diameter of grinding particles.…”

Section: Introductionmentioning

confidence: 99%

Control of bulk products’ humidity and grinding size by the photoluminescent method photoluminescent quality control

Куликова

2020

J Food Process Preserv

A number of experimental studies were conducted on seeds of agricultural plants and of their grindings in order to adapt the photoluminescent method for controlling the bulk food products quality indicators. The spectra were measured according to a technique previously developed by the authors. The spectral characteristics of excitation and of the luminescence of products of different humidity are qualitatively similar, but with increasing humidity, the curves shift down. The excitation and luminescence spectra of grindings shift down with an increase in the average diameter of grinding particles. The developed technologies for photoluminescent control include sample preparation, luminescence excitation at a wavelength of 424 nm, its registration in the range of 450–650 nm, and amplification of the received electrical signal. Further, based on the previously established dependencies, humidity indicators or average particle diameters are determined, after which a decision is made as further actions to be conducted with the products. Practical applications The article shows the development of a photoluminescent method for controlling the humidity and the degree of grinding of bulk food products. These methods can be used for the objective control of parameters of bulk products in the technological processes of processing, storage, and cooking. To implement the methods, devices can be manufactured that can be recommended to the food industry.

The Study of Luminescence Spectra of Seeds of Crop Species for Diagnostic Quality

Башилов

Advances in Environmental Engineering and Green Technologies

2020

In this chapter, optical luminescent biological objects diagnostics methods and biotissues are considered. According to the previously developed method, excitation and photoluminescence spectra agricultural plants seeds, including cereals, legumes, fodder, technical, and vegetable, were measured. The typical excitation spectrum lies in the range of 355-500 nm and has two maxima: the main one at 424 nm and the side one at 485 nm. The luminescence spectrum lies in the range of 420-650 nm and has a maximum in the region of 500-520 nm. The maximum luminescence is less pronounced than in the excitation spectrum. The measured spectral luminescence characteristics forage plants seeds by scarification. Due to the scarification forage plants seeds spectral characteristics increase. In Galega seeds with multiple scarification, observed qualitative changes in the excitation spectrum was associated with the appearance of a new maximum at a wavelength of 423 nm. Similarly, for clover seeds, the obtained results can be used to create seed diagnostics devices.