Non-destructive discrimination of avocado fruit ripeness using laser Doppler vibrometry

Landahl, Sandra; Terry, Leon A.

doi:10.1016/j.biosystemseng.2020.04.001

Cited by 34 publications

(13 citation statements)

References 26 publications

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“…In addition, neither optical nor biochemical methods can assess the ripeness of fruit such as avocado, which show low soluble solid content or acidity. Consequently, many mechanical methods to assess the firmness of fruit as a ripeness index have been proposed [ 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 ].…”

Section: Introductionmentioning

confidence: 99%

Soft Mango Firmness Assessment Based on Rayleigh Waves Generated by a Laser-Induced Plasma Shock Wave Technique

Arai

Miyake

Yamamoto

et al. 2021

Foods

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Many methods based on acoustic vibration characteristics have been studied to indirectly assess fruit ripeness via fruit firmness. Among these, the frequency of the 0S2 vibration mode measured on the equator has been examined, but soft-flesh fruit do not show the 0S2 vibration mode. In this study, a Rayleigh wave is generated on a soft mango fruit using the impulse excitation force generated by a laser-induced plasma shock wave technique. Then, the flesh firmness of mangoes is assessed in a non-contact and non-destructive manner by observing the Rayleigh wave propagation velocity because it is correlated with the firmness (shear elasticity), density, and Poisson’s ratio of an object. If the changes in the density and Poisson’s ratio are small enough to be ignored during storage, then the Rayleigh wave propagation velocity is strongly correlated to fruit firmness. Here, we measure the Rayleigh wave propagation velocity and investigate the effect of storage time. Specifically, we investigate the changes in firmness caused by ripening. The Rayleigh wave propagation velocity on the equator of Kent mangoes tended to decrease by over 4% in 96 h. The Rayleigh wave measured on two different lines propagated independent distance and showed a different change rate of propagation velocity during 96-h storage. Furthermore, we consider the reliability of our method by investigating the interaction of a mango seed on the Rayleigh wave propagation velocity.

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Section: Introductionmentioning

confidence: 99%

Soft Mango Firmness Assessment Based on Rayleigh Waves Generated by a Laser-Induced Plasma Shock Wave Technique

Arai

Miyake

Yamamoto

et al. 2021

Foods

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“…Noncontact‐type sensors for detecting acoustic vibration: (a) a microphone (Chen et al., 2018); (b) a vertically fixed LDV (Abbaszadeh et al., 2015); (c) a continuously moving LDV (Hosoya et al., 2017); and (d) a horizontal fixed LDV (Landahl & Terry, 2020)…”

Section: Measurement Methods and Apparatusesmentioning

confidence: 99%

“…The results showed that the vibration mode shapes detected by the LDV agreed well with the theoretical results acquired by the finite element analysis (FEA). In order to realize the rapid and repeated detection, Landahl and Terry (2020) developed an LDVbased prototype for avocado quality evaluation (Figure 7d).…”

Section: Noncontact Typementioning

confidence: 99%

Acoustic vibration technology: Toward a promising fruit quality detection method

Ding

Feng

Wang

et al. 2021

Comp Rev Food Sci Food Safe

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Understanding fruit quality is an effective way to reduce fruit loss and waste by providing proper strategies for fruit processing and management. Various noninvasive technologies have been developed for assessing fruit quality. Among them, acoustic vibration technology has received considerable attention from academics. As the fruit ripens, the physical and biochemical diversities of fruit cell lead to changes in the vibration characteristics of the fruit, which verified the feasibility of assessing fruit firmness by acoustic vibration technology from the microscopic view. Besides, the acoustic and vibration theories also provided the theoretical basis for this technology. The measurement system was mainly consisted of excitation devices, detection sensors, and signal processing modules. By using different excitation methods and devices, the fruit could demonstrate a free or forced vibration. The response signals of fruit were influenced by detection methods and sensors. To meet the requirement of high‐throughput detection, noncontact excitation devices and detection sensors were more suitable for on‐line applications. In addition, the relative locations of excitation and detection points and the posture style of fruit also had an impact on the measurement results, which should be determined before the test. Moreover, the proper data analysis method was equally important to extract potential parameters to improve the performance of prediction models. This paper provided a comprehensive overview concerning the principle, system composition, data analysis, and on‐line applications of acoustic vibration technology, and discussed the perspectives of future trends to promote the intensive study and further extension of this technology.

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“…Landahl ve Terry [60], avokadoların süpermarketlere gönderilmeden önce depodaki sağlamlığını test etmek için meyvenin kök ve sap kısmına yakın olmak üzere iki farklı noktada LDV ile ölçüm yapmışlardır. RF'leri belirlenen avokadoların Cooke [30] yöntemiyle sertlik değerleri hesaplanmış olup, LDV'nin farklı sertlik değerlerine sahip meyveler arasında ayrım yapabileceği gözlemlenmiştir.…”

Section: Lazer Doppler Titreşim (Ldv) Yöntemi (Laser Doppler Vibration Method)unclassified

Gıda Analizlerinde Hasarsız Akustik Yöntemlerin Kullanımı

Odabaş

Çakmak

2021

Harran Üniversitesi Mühendislik Dergisi

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Gıda ürünlerin kalitesinin değerlendirilmesinde hasar veren gıda analiz yöntemlerine alternatif olarak geliştirilen ve hasar vermeyen spektroskopik ve kromatografik tekniklerin yanı sıra, mekanik yöntemlerin kullanımının son yıllarda arttığı görülmektedir. Bu teknikler arasında yer alan akustik ve ultrasonik tekniklerin özellikle büyük hacimli gıdaların kalitesinin değerlendirilmesinde kullanımı ile analiz sırasında örneklerin kaybının engellenebileceği ve bu şekilde ekonomik bir kazanç sağlanacağı öngörülmektedir. Akustik teknikler, büyüklük, hacim, şekil ve doku fark etmeksizin birçok gıdanın sertlik, iç kusur, olgunluğunun belirlenmesinde ve gıdaların seçilen kalite özelliklerine göre sınıflandırılmasında başarıyla kullanılabilmektedir. Bu derleme çalışmasında ağırlıklı olarak meyve ve sebzelerin kalitesinin incelenmesinde kullanılan akustik teknikler, lazer Doppler titreşim ve ultrasonik yöntemler incelenmiş olup, farklı gıda gruplarında bu tekniklerin kullanımıyla elde edilen sonuçlar detaylı olarak kıyaslanmıştır.

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Non-destructive discrimination of avocado fruit ripeness using laser Doppler vibrometry

Cited by 34 publications

References 26 publications

Soft Mango Firmness Assessment Based on Rayleigh Waves Generated by a Laser-Induced Plasma Shock Wave Technique

Soft Mango Firmness Assessment Based on Rayleigh Waves Generated by a Laser-Induced Plasma Shock Wave Technique

Acoustic vibration technology: Toward a promising fruit quality detection method

Gıda Analizlerinde Hasarsız Akustik Yöntemlerin Kullanımı

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