Vibrating Reed Method and Nondestructive Acoustic Impulse Response Method for Measuring Textural Quality of Apple Flesh

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  • 振動リード法及び音響インパルス応答法 (打音) によるリンゴ果肉テクスチャーの測定
  • 振動リード法および音響インパルス応答法(打音)によるリンゴ果肉テクスチャーの測定〔英文〕
  • シンドウ リードホウ オヨビ オンキョウ インパルス オウトウホウ ダオン ニ

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Abstract

Vibrating reed method and acoustic impulse response method were applied to ‘Starking Delicious’ apples stored at 0°C and room temperature.<br>Vibrating reed method measures resonance curve of thin apple flesh beam in bending mode of small amplitude and gives dynamic Young′s modulus (E') and loss modulus (E''). The calculation formulae for E' and E'' are derived from resonance frequency and peak width at which the amplitude is any times of its maximum value. E' and E'' were in the order of 107dyne/cm2 and 106dyne/cm2, respectively.<br>Dynamic Young′s modulus and acoustic indices of apples differed significantly between two storage temperatures. Dynamic Young′s modulus measured by vibrating reed method was appropriate for objective evaluation of flesh firmness. The usefulness of acoustic impulse response method for nondestructive evaluation of internal textural quality of apples were confirmed.

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