Mechanical, Optical, and Acoustic Methods: Noninvasive Quality Assessment of Fruits And Vegetables

• Published in: Quality Control in Fruit and Vegetable Processing Vol. 1; pp. 283 - 301
• Main Authors: Boyapati, Tejaswi, Ghosh, Payel, Rana, Sandeep Singh
• Format: Book Chapter
• Language: English
• Published: Apple Academic Press 2023
• Edition: 1
• Subjects: Microwave Vacuum Drying; Electronic Tongue; Active Thermography; fruits and vegetables; nondestructive techniques; Uv Light; Agro Food Commodities; image analysis; Pulsed Light Technology; Agro Food Produce; Electronic Nose; Data Analysis Unit; X-ray Computed Tomography; Common Language; X-ray; Ti System; Human Panel; Mulberry Cultivars; Polyphenol Oxidase; acoustic; quality analysis; PPO Activity; Fresh Cut Fruits; Quartz Crystal Microbalance; Multispectral Imaging; Pectin Methylesterase; Moisture Content
• ISBN: 1774911183; 9781774911198; 1774911191; 9781774911181
• DOI: 10.1201/9781003304999-15

Fresh fruits and vegetables (FAVs) provide essential micronutrients in developed and developing countries. Most of the FAVs are seasonal and perishable in nature. A huge loss is being observed for this food sector irrespective of the production. FAVs are mainly deteriorated due to biological and mechanical damages. For consumer safety and quality assurance, several nondestructive techniques have gained popularity to check the quality of the fresh FAV, such as mechanical methods (e-nose, e-tongue), optical methods (image analysis, thermal imaging), and dynamic methods (acoustic). This chapter discusses the basic principle of mechanical, optical, and dynamic methods methods. Fresh fruits and vegetables (FAVs) provide essential micronutrients in developed and developing countries. Most of the FAVs are seasonal and perishable in nature. A huge loss is being observed for this food sector irrespective of the production. FAVs are mainly deteriorated due to biological and mechanical damages. Agricultural institutions are looking for advanced methods for detecting defects, freshness, grading based on color, shape, scale, etc., to understand the quality and in turn create a better value-added product from the product for commercializing the fresh produce. Nondestructive measurement devices are commonly used in engineering study, which include the monitoring of raw materials at the time of receipt in the factory, the production of new goods and the shelf-life testing of the product sample, the rapid examination of intermediate or final items in the field of quality management or quality control.