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Ultrasonic evaluation of the hydration degree of the orange peel

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Ultrasonic evaluation of the hydration degree of the orange peel

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dc.contributor.author Jimenez, Noe es_ES
dc.contributor.author Picó Vila, Rubén es_ES
dc.contributor.author Camarena Femenia, Francisco es_ES
dc.contributor.author Redondo, Javier es_ES
dc.contributor.author Roig, Bernardino es_ES
dc.date.accessioned 2014-11-25T15:07:19Z
dc.date.available 2014-11-25T15:07:19Z
dc.date.issued 2012-05
dc.identifier.issn 0925-5214
dc.identifier.uri http://hdl.handle.net/10251/44822
dc.description.abstract The elastic parameters of fruit and vegetables are normally monitored in quality control processes as there is a good correlation to the degrees of firmness, turgidity and humidity. These parameters have been traditionally measured by means of penetration tests, which are destructive. This has resulted in the increased attention recently given to ultrasonic techniques applied to the quality evaluation of horticultural commodities. Nevertheless, since most of the fruit and vegetables display a viscoelastic behavior, the penetration test should be considered to be quasi-static, especially when compared with the speeds associated with the ultrasonic tests. Both methods should provide different values for the elastic parameters. The aim of this work is to study this discrepancy in the values of the elastic parameters and interpret the elastodynamic behavior of the vegetable tissue under an ultrasound test. Thus, the paper presents an ultrasonic nondestructive method to evaluate the elastic parameters of the sweet orange peel at 40. kHz. The complete dehydration process of two sets of oranges (Navelina and Ortanique) was monitored for 2. months. A linear elastic solid model with viscous losses was numerically solved using a simulation scheme based on a 3D-Spherical FDTD method (Finite-Difference Time-Domain) in order to interpret the results, which proved that the elastic parameters obtained by penetration and ultrasonic tests differ. The method provides an empirical relation between the hydration state and the elastic parameters of the orange peel. Therefore, the proposed ultrasonic test reported in this work is capable of determining the hydration state of the orange simply by measuring the propagation speed of the Rayleigh waves on the orange peel, and hence, can be used as a fruit quality index during postharvest processes. © 2012 Elsevier B.V. es_ES
dc.description.sponsorship This study was supported by the Programa de Apoyo a la Investigacion y Desarrollo (PAID-05-09-002-618), (PAID-06-10-002-295) of Universidad Politecnica de Valencia. The authors would like to thank K. Y. Foo, from the University of Birmingham and P. Malischewsky from the University Friedrich-Schiller at Jena, for the fruitful discussions regarding surface acoustic waves. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Programa de Apoyo a la Investigacion y Desarrollo of Universidad Politecnica de Valencia [PAID-05-09-002-618; PAID-06-10-002-295] es_ES
dc.relation.ispartof Postharvest Biology and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Elastodynamic es_ES
dc.subject Finite-Differences Time-Domain, FDTD es_ES
dc.subject Hydration degree es_ES
dc.subject Orange peel es_ES
dc.subject Postharvest quality es_ES
dc.subject Rayleigh wave es_ES
dc.subject Ultrasound es_ES
dc.subject Young modulus es_ES
dc.subject Citrus sinensis es_ES
dc.subject.classification MATEMATICA APLICADA es_ES
dc.subject.classification FISICA APLICADA es_ES
dc.title Ultrasonic evaluation of the hydration degree of the orange peel es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.postharvbio.2011.12.020
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto de Investigación para la Gestión Integral de Zonas Costeras - Institut d'Investigació per a la Gestió Integral de Zones Costaneres es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Física Aplicada - Departament de Física Aplicada es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Matemática Aplicada - Departament de Matemàtica Aplicada es_ES
dc.description.bibliographicCitation Jimenez, N.; Picó Vila, R.; Camarena Femenia, F.; Redondo, J.; Roig, B. (2012). Ultrasonic evaluation of the hydration degree of the orange peel. Postharvest Biology and Technology. 67:130-137. doi:10.1016/j.postharvbio.2011.12.020 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.postharvbio.2011.12.020 es_ES
dc.description.upvformatpinicio 130 es_ES
dc.description.upvformatpfin 137 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 67 es_ES
dc.relation.senia 220032


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