Browse > Article
http://dx.doi.org/10.5307/JBE.2003.28.3.239

Mechanical Properties and Ultrasonic Parameters of the Apple Flesh while in Storage  

김기복 (Smart Measurement Group, Center for Environment and Safety Measurement, Korea Research Institute of Standards and Science)
김만수 (Dept. of Agricultural Machinery Engineering, Chungnam National University)
정현모 (Dept. of Agricultural Machinery Engineering, Chungnam National University)
이상대 (Dept. of Agricultural Machinery Engineering, Chungnam National University)
Publication Information
Journal of Biosystems Engineering / v.28, no.3, 2003 , pp. 239-244 More about this Journal
Abstract
The potential use of ultrasonic technique for firmness measurement of apples was evaluated. Mechanical properties(bioyield deformation, bioyield strength, rupture deformation, ultimate strength, and elastic modulus) and ultrasonic parameters (ultrasonic velocity, attenuation coefficient and the first peak frequency) of the apple flesh during the storage time were measured and analyzed. Ultrasonic parameters were determined from the measurement of ultrasonic wave transmission through the apple flesh specimen. Mechanical properties were obtained by universal testing machine. The bioyield strength, rupture strength, elastic modulus, ultrasonic velocity, and the first peak frequency of the apple flesh decreased with the storage time. The bioyield deformation, rupture deformation, and ultrasonic attenuation coefficient increased with the storage time. The correlation analysis between ultrasonic parameters and mechanical properties and the storage time was performed. The high correlations were found between the storage time and the ultrasonic parameters, and these relationships seem to be useful for determining the firmness of the apple flesh.
Keywords
Apple flesh; Storage time; Firmness; Mechanical property; Ultrasonic parameter;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Mizrach, A., N. Galili and G. Rosenhouse. 1989. Determination of fruit and vegetable properties by ultrasonic excitation. Trans. of the ASAE 32(6):2053-2058.   DOI
2 Cho, Y. J., J. K. Hwang, 1998. Physicochemical factors for evaluating freshness of apple and tomato. J of the KSAM 23(5):473-480.   과학기술학회마을
3 Jhang, K. Y., M. S. Kim, and H. K. Cho. 1998. An experiment study on the propagation characteristics of ultrasonic wave in watermelon. J. of the KSAM 23(6):615-620.
4 Kim, M. S., L. Seo, K. B. Kim, and H. M. Jung. 2002. Measurement of firmness in apples using ultrasonic techniques (II) - Development of the prediction model for apparent elastic modulus and bioyield strength of the apples -. Proceedings of the KSAM 2002 Winter Conference 7(1):471-478.
5 Sarkar, N., and R. R. Wolfe. 1983. Potential of ultrasonic measurements in food quality evaluation. Trans. of the ASAE 26(2):624-629   DOI
6 Thurston, R. N. 1990. Ultrasonic Measurement Methods. Physical Acoustics Vol. XIX, Academic Press, Inc.
7 Kim, K. B., M. S. Kim, H. M. Jung, and B. Ahn. 2002. Mechanical property of fruit by ultrasonic parameters. Proceeding of International Symposium on Automation and Mechatronics of Agricultural and Bioproduction System, Chiayi, Taiwan, Vol 1:119-129.
8 Mizrach, A., U. Flitsanov, and Y. Fuchs. 1997. An ultrasonic nondestructive method for measuring maturity of mango fruit. Trans. of the ASAE 40(4):1107-1111.   DOI
9 Kim, K. B., M. S. Kim, H. M. Jung, and B. Ahn. 2002. Prediction model for mechanical property of fruit using ultrasonic parameters. Proceedings of the KSNT Autumn Conference 57-62.
10 ASAE. 1999. ASAE Standards, S368.3 MAR99
11 Liljedahl, L. A., and J. A. Abbott, 1994. Changes in sonic resonance of 'Delicious' and 'Golden Delicious' apples undergoing accelerated ripening. Trans. of the ASAE 37(3):907-912.   DOI
12 Kim, K. B., B. Ahn, H. M. Jung, M. S. Kim. 2002. A basic study on measurement of ultrasonic parameters of fruits. Proceedings of the KSAM 2002 Summer Conference 7(2):382-387.
13 Kim, M. S. 2000. Mechanical properties of the apple flesh according to the specimen size. Agricultural & Biosystem Engineering 1(1): 43-48.