In recent years, quality assessment of agricultural materials and food products by acoustic analysis has been one of the major research areas in the field of post-and preharvest technology. Acoustic properties of food can be used to indicate numerically important quality attributes such as crunchiness, crispness, firmness, water activity and so on. Physical characteristics and other quality parameters that attribute to the internal quality of agriculture and manufactured foods can be measured by this nondestructive method. The present study introduces briefly the acoustic properties of agro-food products as well as outlines the importance and application of this technology in food and agricultural industries, where still further research is required to fully comprehend this technology.
PRACTICAL APPLICATIONSThe review summarizes knowledge about application of acoustic for quality assessment of agro-food products. If the knowledge and the presented techniques are combined and applied in an innovative and carefully planned way, commercial applications of these techniques will be beneficial for the consumer as well as the growers and traders. The risk of buying poor-quality products will significantly decrease, the income of fruit growers corresponding to the quality of their products will increase and merchants will be able to comply with consumer demands for uniform high-quality products.
In this research the possibility of a non-destructive prediction of two main quality parameters of poultry egg using principle component analysis and radial basis function network by the transmission visiblenear infrared spectroscopy method was investigated. The studied parameters include Haugh unit and air cell height as a function of a 5-week storage duration at room (25°C and 40% relative humidity) and refrigerator (5°C and 75% relative humidity) conditions. The spectra were interpreted and a radial basis function network model was developed for both storage conditions at wavelength ranges of 300-1100 nm. The developed models yielded a good prediction accuracy of Haugh unit for intact egg (R 2 value 0.745 and 0.76) as well as air cell height (R 2 value 0.835 and 0.844) for room and refrigerator conditions, respectively. Results of the experiment showed the developed model can be used in the prediction of egg freshness indices satisfactorily.
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