The maturity characterization of orange fruit by using high frequency ultrasonic echo pulse method

Aboudaoud, Idris; Faiz, Bouazza; Aassif, El Houcein; Moudden, Ali; Izbaim, Driss; Abassi, Dris El; Malainine, M.E.; Azergui, Mohamed

doi:10.1088/1757-899x/42/1/012038

Cited by 16 publications

(8 citation statements)

References 9 publications

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“…The basic properties of absorption, reflection and refraction of acoustic signals have been used for classification of fruit and vegetable. Acoustic signals have been used for quality assessment of fruit and vegetable by measuring their elasticity as a function of hydration content in their tissues [19,26,27,82]. In the acoustic analysis a fruit is excited by a physical impact to produce an acoustic wave used to measure the elastic modulus to confirm the firmness and hence freshness.…”

Section: Data Acquisitionmentioning

confidence: 99%

A comprehensive review of fruit and vegetable classification techniques

Hameed

Chai

Rassau

2018

Image and Vision Computing

147

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Recent advancements in computer vision have enabled wide-ranging applications in every field of life. One such application area is fresh produce classification, but the classification of fruit and vegetable has proven to be a complex problem and needs to be further developed. Fruit and vegetable classification presents significant challenges due to interclass similarities and irregular intraclass characteristics. Selection of appropriate data acquisition sensors and feature representation approach is also crucial due to the huge diversity of the field. Fruit and vegetable classification methods have been developed for quality assessment and robotic harvesting but the current state-ofthe-art has been developed for limited classes and small datasets. The problem is of a multi-dimensional nature and offers significantly hyperdimensional features, which is one of the major challenges with current machine learning approaches. Substantial research has been conducted for the design and analysis of classifiers for hyperdimensional features which require significant computational power to optimise with such features. In recent years numerous machine learning techniques for example, Support Vector Machine (SVM), K-Nearest Neighbour (KNN), Decision Trees, Artificial Neural Networks (ANN) and Convolutional Neural Networks (CNN) have been exploited with many different feature description methods for fruit and vegetable classification in many real-life applications. This paper presents a critical comparison of different state-of-the-art computer vision methods proposed by researchers for classifying fruit and vegetable.

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Section: Data Acquisitionmentioning

confidence: 99%

A comprehensive review of fruit and vegetable classification techniques

Hameed

Chai

Rassau

2018

Image and Vision Computing

147

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“…Ultrasonik ölçümler genel olarak sertlik ölçümünde veya yaralanma gibi doku hasarları ile iç kusurları belirlemekte kullanılmaktadır [78][79][80][81]. Meyve ve sebzelerde en başarılı ultrasonik ölçümler, yüzey dalgası iletim teknikleri kullanılarak elde edilmektedir.…”

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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“…This method can be employed to study the differences of the water content in the peel with the age i.e. the analysis of the hydration state of the peel like a decisive criterion to detect the maturity degree of orange fruit" [2]. The quote explains that by relying on the reflection of ultrasonic signals transmitted to the fruit, we can get the water content level of the fruit then we use that to determine the maturity level of the fruit.…”

Section: Methodsmentioning

confidence: 99%