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

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

Description

Title: Detection of internal quality in kiwi with a new optical technique (TDRS)
Author/s:
  • Valero Ubierna, Constantino
  • Ruiz-Altisent, Margarita
  • Cubeddu, Rinaldo
  • Pifferi, Antonio
  • Taroni, Paola
  • Torricell, Alejandra
  • Valentini, Gianluca
  • Johnson, D.
  • Dover, C.
Item Type: Presentation at Congress or Conference (Article)
Event Title: International Commission of Agricultural and Byosystems Engineering (CIGR) World Congress 2000
Event Dates: 28 nov-1 dec,2000
Event Location: Tsukuba ( Japan)
Title of Book: International Commission of Agricultural and Byosystems Engineering (CIGR) World Congress
Date: 2000
Subjects:
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Ingeniería Rural [hasta 2014]
UPM's Research Group: LPF-TAGRALIA
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

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.

More information

Item ID: 25631
DC Identifier: http://oa.upm.es/25631/
OAI Identifier: oai:oa.upm.es:25631
Deposited by: Servicio Biblioteca Universitaria
Deposited on: 28 Apr 2014 08:59
Last Modified: 22 Sep 2014 11:37
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