Ultrasonic technique for non-destructive quality evaluation of oranges

Morrison, David; Abeyratne, Udantha R.

doi:10.1016/j.jfoodeng.2014.05.018

Cited by 50 publications

(23 citation statements)

References 10 publications

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“…Using ultrasonic technique, substandard individual fruit can be identified and sorted to be discarded at any harvest time and during processing or in a storage room. On the contrary, the methods of traditional destructive can be applied only on a limited sample of fruit after harvesting [31]. The measurements of the ultrasonic velocity (highfrequency) and attenuation which was conducted at 25 MHz on samples of mango juice showed a big variability with a maturity of fruit at picking and after picking at ripening stage in relation to texture of fruit, the content of total soluble solids (TSS), and changes in biochemical composition [32].…”

Section: Applications Of Low-intensity Ultrasonicmentioning

confidence: 99%

Importance and Applications of Ultrasonic Technology to Improve Food Quality

Mohammed¹,

Alhajhoj²

2020

Food Processing

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Nutritional value and quality of food products are very important for a healthy life of human beings. Various modern thermal and nonthermal application technologies such as pulsed light, pulsed electric field, high and low hydrostatic pressure, microwave, and ohmic heating have been used to improve food products characteristics. In recent years, ultrasonic applications have been used for food processing. The ultrasonic is defined as sound waves with a frequency exceeding the human hearing limit. Based on the frequency range of ultrasonic waves, it can be used in many industrial applications including the processing of food. Applications of highpower ultrasonic with low frequency aim to improve the quality of food products. Low-power ultrasonic with high-frequency applications are used for nondestructive quality evaluation of physicochemical properties of food. The most important advantages of ultrasonic technologies are the low cost of food processing, low power consumption, simplicity compared to other technologies, suitability for the treatment of solid and liquid food, and environmental safeness and friendliness, thus becoming a promising technology for monitoring and improving quality of food products. The main objective of this chapter is to provide an overview of the principal and recent applications of ultrasonic waves to improve food product quality.

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Section: Applications Of Low-intensity Ultrasonicmentioning

confidence: 99%

Importance and Applications of Ultrasonic Technology to Improve Food Quality

Mohammed¹,

Alhajhoj²

2020

Food Processing

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“…This is due to a massive different of acoustic impedance between air and other media (Jha et al, ). Ultrasonic sensors have widely been applied for determining and evaluating the quality and safety of food such as investigations conducted by Chandrapala et al (), Chandrapala and Leong (), Kim, Lee, Kim, and Cho (), Elvira et al () as well as Morrison and Abeyratne ().…”

Section: Noninvasive Techniquesmentioning

confidence: 99%

Noninvasive techniques for detection of foreign bodies in food: A review

Khairi

Ibrahim

Yunus

et al. 2018

J Food Process Engineering

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Foreign body in food is a matter of concern in food industry as it determines the safety and quality of the product. This issue leads to anxiety as it is hazardous if it is accidentally being consumed. Therefore, foreign body detection is urgently needed. Noninvasive techniques are attractive as they can be used to evaluate without altering the originality of the food products in terms of ingredient and structure. With the growing interest in this subject, this article reviews the development of noninvasive techniques including X‐ray, thermal imaging, near‐infrared spectroscopy, hyperspectral imaging, ultrasonic, and terahertz. The principle and application of each technique are elaborated. The performances and limitations from previous studies in several types of food applications are analyzed. In addition, future trends and challenges encountered with these techniques are highlighted. It is envisaged that the information gathered in this article will be a valuable source of information for researchers working in this topic. Practical applications The existence of foreign bodies in food causes degradation of their quality and safety. The implementation of the noninvasive technique as a monitoring tool have received an encouraging response from the manufacturers which endeavors to maintain their credibility and reputation. This review serves to provide an up‐to‐date development on the noninvasive technique for detecting foreign bodies which is useful for academicians and researchers especially from the food processing industries.

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“…The principle involves the energy transmission into fruits and evaluation of response energy 3 . Morrison & Abeyratne 44 have studied the density, moisture content and firmness of ultrasonic waves of oranges successfully.…”

Section: Ultrasonicmentioning

confidence: 99%

Non-destructive Quality Monitoring of Fresh Fruits and Vegetables

Chauhan¹,

Lakshmi²,

Pandey³

et al. 2017

Def. Life. Sc. Jl.

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Quality determines the shelf life as well as selling price of fresh fruit or vegetable and therefore, quality monitoring and testing of fresh commodities have paramount importance in their postharvest handling and supply chain management. Most of the methods used to assess fruits and vegetables quality are destructive in nature. Nowa-days, various mechanical, optical, electromagnetic, and dynamic non-destructive methods are gaining importance due to ease in operations, faster turn over and reliability. Some of the non-destructive techniques (NDT) are currently being used in laboratories, research institutions and food packaging and processing industries, whereas, some methods are still at developmental stage. Various NDT with respect to their principle and applications such as impact test, electronic nose, time-resolved reflectance spectrometry, near infrared spectroscopy, nuclear magnetic resonance, X-Ray, ultra sonic, acoustic impulse response method, electrical conductivity methods etc., are discussed in this review.

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Ultrasonic technique for non-destructive quality evaluation of oranges

Cited by 50 publications

References 10 publications

Importance and Applications of Ultrasonic Technology to Improve Food Quality

Importance and Applications of Ultrasonic Technology to Improve Food Quality

Noninvasive techniques for detection of foreign bodies in food: A review

Non-destructive Quality Monitoring of Fresh Fruits and Vegetables

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