Detection of internal quality in kiwi with time-domain diffuse reflectance spectroscopy

Valero Ubierna, Constantino; Ruiz-Altisent, Margarita; Cubeddu, Rinaldo; Pifferi, Antonio; Taroni, Paola; Torricelli, Alessandro; Valentini, Gianluca; Johnson, David y Dover, Colin (2004). Detection of internal quality in kiwi with time-domain diffuse reflectance spectroscopy. "Applied Engineering in Agriculture", v. 20 (n. 2); pp. 223-230. ISSN 0883-8542.

Descripción

Título: Detection of internal quality in kiwi with time-domain diffuse reflectance spectroscopy
Autor/es:
  • Valero Ubierna, Constantino
  • Ruiz-Altisent, Margarita
  • Cubeddu, Rinaldo
  • Pifferi, Antonio
  • Taroni, Paola
  • Torricelli, Alessandro
  • Valentini, Gianluca
  • Johnson, David
  • Dover, Colin
Tipo de Documento: Artículo
Título de Revista/Publicación: Applied Engineering in Agriculture
Fecha: 2004
Volumen: 20
Materias:
Palabras Clave Informales: Optical properties, Time-domain diffuse reflectance spectroscopy (TRS), Laser, Firmness, Sugar, Acidity, Models.
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

Time-domain diffuse reflectance spectroscopy (TRS), a medical sensing technique, was used to evaluate internal kiwi fruit quality. The application of this pulsed laser spectroscopic technique was studied as a new, possible non-destructive, method to detect optically different quality parameters: firmness, sugar content, and acidity. The main difference with other spectroscopic techniques is that TRS estimates separately and at the same time absorbed light and scattering inside the sample, at each wavelength, allowing simultaneous estimations of firmness and chemical contents. Standard tests (flesh puncture, compression with ball, .Brix, total acidity, skin color) have been used as references to build estimative models, using a multivariate statistical approach. Classification functions of the fruits into three groups achieved a performance of 75% correctly classified fruits for firmness, 60% for sugar content, and 97% for acidity. Results demonstrate good potential for this technique to be used in the development of new sensors for non-destructive quality assessment.

Más información

ID de Registro: 6235
Identificador DC: http://oa.upm.es/6235/
Identificador OAI: oai:oa.upm.es:6235
URL Oficial: http://asae.frymulti.com/abstract.asp?aid=15879&t=2
Depositado por: Memoria Investigacion
Depositado el: 02 Mar 2011 09:32
Ultima Modificación: 20 Abr 2016 15:33
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