Detection of internal quality in kiwi with a new optical technique (TDRS)

Valero Ubierna, Constantino; Ruiz-Altisent, Margarita; Cubeddu, Rinaldo; Pifferi, Antonio; Taroni, Paola; Torricell, Alejandra; Valentini, Gianluca; Johnson, D. y Dover, C. (2000). Detection of internal quality in kiwi with a new optical technique (TDRS). En: "International Commission of Agricultural and Byosystems Engineering (CIGR) World Congress 2000", 28 nov-1 dec,2000, Tsukuba ( Japan).

Descripción

Título: Detection of internal quality in kiwi with a new optical technique (TDRS)
Autor/es:
  • Valero Ubierna, Constantino
  • Ruiz-Altisent, Margarita
  • Cubeddu, Rinaldo
  • Pifferi, Antonio
  • Taroni, Paola
  • Torricell, Alejandra
  • Valentini, Gianluca
  • Johnson, D.
  • Dover, C.
Tipo de Documento: Ponencia en Congreso o Jornada (Artículo)
Título del Evento: International Commission of Agricultural and Byosystems Engineering (CIGR) World Congress 2000
Fechas del Evento: 28 nov-1 dec,2000
Lugar del Evento: Tsukuba ( Japan)
Título del Libro: International Commission of Agricultural and Byosystems Engineering (CIGR) World Congress
Fecha: 2000
Materias:
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Ingeniería Rural [hasta 2014]
Grupo Investigación UPM: LPF-TAGRALIA
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

A compact system based on time-resolved diffuse reflectance spectroscopy (TDRS) has been developed to measure internal fruit quality parameters and has been applied to the non-destructive estimation of firmness, sugar content and acidity of kiwifruits. This new optical technique, developed in medical applications and related areas, provides a complete optical characterisation of a diffusive sample as it estimates at the same time and independently the light absorption inside the tissues and the scattering across them. The working principle of the technique is the analysis of the attenuation and broadening of the time-distribution of the remitted light, and the correct interpretation with a proper theoretical model. This main advantage compared to conventional optical techniques (which are only able to register the global attenuation spectrum) added to the compact, portable prototype developed along a three-year work opens the possibilities of this new measurement method in the food industry.

Más información

ID de Registro: 25631
Identificador DC: http://oa.upm.es/25631/
Identificador OAI: oai:oa.upm.es:25631
Depositado por: Servicio Biblioteca Universitaria
Depositado el: 28 Abr 2014 08:59
Ultima Modificación: 22 Sep 2014 11:37
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