Correlation between Reflection Coefficient, Dielectric Properties and Brix Level of Malaysian Oranges at Microwave Frequencies

Rosman, Rafidah; Dimon, Mohamad Ngasri; You, Kok Yeow

doi:10.11591/ijeecs.v10.i3.pp853-858

Cited by 3 publications

(2 citation statements)

References 6 publications

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“…If the solution contains dissolved solids other than pure sucrose, then the °Bx only approximates the dissolved solid content. For aqueous solutions of sugars, there is a close relationship between the value of refractive index and its degree Brix [5][6][7]. The °Bx is usually used in the sugar, carbonated beverage, fruit juice, maple syrup and honey industries.…”

Section: Introductionmentioning

confidence: 99%

Refractometric study on binary, ternary, and quaternary solutions made by water, methanol, ethanol, glycerol, D-glucose monohydrate (DGMH), sucrose, and sodium chloride at T = 293.15 K and atmospheric pressure

Koohyar

Nasiri²,

Kiani

2019

J. Mex. Chem. Soc.

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The glycerol, D-glucose monohydrate (DGMH), sucrose, and sodium chloride are used in food industries and the measurement of properties for these components and their aqueous solutions can be important. In this research work, the refractive indices for binary solutions of (methanol + glycerol), (ethanol + glycerol), ternary solutions of (water + glycerol + DGMH), (water + glycerol + sucrose), (water + sucrose + DGMH), (water + sucrose + ethanol), (water + ethanol + DGMH), (water + NaCl + DGMH), (water + methanol + NaCl), (water + ethanol + NaCl), (water + NaCl + glycerol), (water + sucrose + NaCl), and quaternary solutions of (water + ethanol + sucrose + DGMH), (water + ethanol + sucrose + glycerol), (water + NaCl + sucrose + glycerol) were measured in wide range of mole fractions at T = 293.15 K and atmospheric pressure. For binary solutions of this study, the changes of refractive index on mixing, ∆nD, were calculated in each mole fraction at T = 293.15 K. Also, the refractive index of binary solutions was fitted by a semi-empirical equation. The constant of this equation, Kr, was represented by Koohyar et al. in 2011. This constant can be used to investigate power of interactions between solute and solvent molecules. For ternary and quaternary solutions of this study, a semi-empirical equation was used to determine refractive indices at given temperature. The comparison between calculated and experimental refractive indices shows that there is a good agreement between them especially in lower molal concentrations.

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Section: Introductionmentioning

confidence: 99%

Refractometric study on binary, ternary, and quaternary solutions made by water, methanol, ethanol, glycerol, D-glucose monohydrate (DGMH), sucrose, and sodium chloride at T = 293.15 K and atmospheric pressure

Koohyar

Nasiri²,

Kiani

2019

J. Mex. Chem. Soc.

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“…Afterward, the samples are subjected to a drying oven set at 75⁰C for 24 hours. Once the drying process is complete, the samples are allowed to cool down at room temperature for approximately 3 to 5 minutes before being weighed again [12]. The moisture content (m.c%) is subsequently calculated using the following equation.…”

Section: Measurement On Capacitancementioning

confidence: 99%

Non-Destructive Measurement on Kwini Mango Fruit using Capacitive Sensing Technique at 250kHz to 2MHz for Ripeness Determination

Mohammad Afiff Ariffin,

Rafidah Rosman

2024

ARASET

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This study aims to evaluate the characteristics and quality of Kwini mango fruit using non-destructive capacitive sensing methods. Unlike other fruits, identifying ripe Kwini mangoes can be challenging due to their green appearance and unfamiliar characteristics to consumers. Despite the growing interest in non-destructive fruit quality assessment techniques, there has not been significant prior exploration of capacitive sensing in the context of Kwini mangoes. Therefore, in this experiment, a parallel plate was used to measure the capacitance of Kwini mango fruit at frequencies ranging from 250 kHz to 2 MHz. Results showed that the moisture content and pH level decreased within 15 days of investigation. This technique was able to predict Kwini maturity with significant precision by applying the capacitance formula. Because of its high R2 value and sensitivity in linear regression, 500kHz was determined to be the most efficient operating frequency for Kwini mango fruits among the frequencies evaluated. In this experiment, the relationship between capacitance and Brix also yielded encouraging findings. The study also includes the development of a GUI application for determining the sweetness and maturity of Kwini mangoes. Overall, this research demonstrates the potential of capacitive sensing technology as a non-destructive approach to measuring Kwini mango fruit ripeness.

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Emerging Microwave Technologies for Agricultural and Food Processing

You

Sim

Abdullah

2021

Precision Agriculture Technologies for Food Security and Sustainability

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This chapter focuses on microwave research and measurements for agricultural and food processing applications. Normally, microwave devices and components are used as a moisture detector for soil, agricultural, and food products. For instance, the moisture content in fruits normally is correlated with the maturity and sweetness of the fruits. In addition, the moisture content can be used to determine the storage period and the quality of the agricultural products after processing by an industrial factory. In this chapter, several microwave applications of agri-food products are selected to be reviewed comprehensively, such as microwave heating mechanism for several agri-food products, heating/drying, or freeze-drying process in food industry to control pathogenic and spoilage microorganisms in packaged foods, moisture soil testing, fruit moisture measurement, ripeness/storage period determination, fruit sweetness detection, microwave radiation for agricultural pest control.

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Correlation between Reflection Coefficient, Dielectric Properties and Brix Level of Malaysian Oranges at Microwave Frequencies

Cited by 3 publications

References 6 publications

Refractometric study on binary, ternary, and quaternary solutions made by water, methanol, ethanol, glycerol, D-glucose monohydrate (DGMH), sucrose, and sodium chloride at T = 293.15 K and atmospheric pressure

Refractometric study on binary, ternary, and quaternary solutions made by water, methanol, ethanol, glycerol, D-glucose monohydrate (DGMH), sucrose, and sodium chloride at T = 293.15 K and atmospheric pressure

Non-Destructive Measurement on Kwini Mango Fruit using Capacitive Sensing Technique at 250kHz to 2MHz for Ripeness Determination

Emerging Microwave Technologies for Agricultural and Food Processing

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