Study and application of non destructive methods used to determine quality of fruit and vegetables

机译：用于确定水果和蔬菜质量的非破坏性方法的研究与应用

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The present work is a revision on some of the most common methods used in evaluation and quality control of fruits and vegetables. Some important and advanced techniques are reviewed and examined, which include non destructive methods and technologies such as impact testi sonic and ultrasonic vibration, X-ray radiation, magnetic resonance, image analysis method, laser technique and others. Through those techniques applications, firmness and many other quality parameters of products (for example, the sensory attributes, nutritious value, mechanical properties, functional properties and defects) have been determined. These new methods and technologies provide us with new approaches to non-destructive quality measurement of fruits and vegetables.

机译：本工作是对水果和蔬菜评估和质量控制中最常用方法的修订。审查和检查了一些重要的和先进的技术，包括非破坏性方法和技术，例如冲击测试和超声波振动，X射线辐射，磁共振，图像分析方法，激光技术等。通过这些技术的应用，已经确定了产品的硬度和许多其他质量参数（例如，感官属性，营养价值，机械性能，功能性能和缺陷）。这些新方法和技术为我们提供了水果和蔬菜无损质量测量的新方法。

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来源
《International Workshop on Trichoderma and Gliocladium; ;》||P.369-374|共6页
会议地点
作者
ANTIHUS Hernandez Gomez; ANNIA Garcia Pereira; HE Yong;
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作者单位

Dept. of Biosystems Engineering, Zhejiang University, Hangzhou 310029, China;

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会议组织
原文格式 PDF
正文语种 eng
中图分类 S884.39;
关键词
fruits; vegetables; quality; non destructive method;

机译：水果;蔬菜;质量;非破坏性方法;

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专利

1. METHODS FOR DETERMINING QUALITY OF FRUITS AND VEGETABLES [J] . A.E. Watada Acta Horticulturae . 1995,第379期

机译：测定水果和蔬菜质量的方法
2. A Review of Destructive and Non-destructive Methods for Determining Avocado Fruit Maturity [J] . Magwaza Lembe Samukelo, Tesfay Samson Z. Food and bioprocess technology . 2015,第10期

机译：确定鳄梨果实成熟度的破坏性和非破坏性方法综述
3. Review: Non-Destructive Techniques for Quality Evaluation Evaluation of Intact Fruits and Part 3,Vegetables [J] . Shyam Narayan JHA, Takahisa MATSUOKA Food science and technology research . 2000,第4期

机译：综述：完整水果质量评估的非破坏性技术及第3部分，蔬菜
4. COMPARISON OF THREE ANALYTICAL METHODS FOR DETERMINING MOISTURE CONTENT OF FRUITS AND VEGETABLES [C] . G.Espinoza-Pérez, L.Lopez, Y.Pliego, Proceedings of the 7th Asia-Pacific drying conference . 2011

机译：三种测定水果和蔬菜水分含量的分析方法的比较
5. Exploring fruit and vegetable consumption among Native American toddlers: A mixed methods study. [D] . Sinley, Rachel C. 2015

机译：探索美国原住民幼儿的水果和蔬菜消费：一项混合方法研究。
6. Development and Application of a Novel Pluri-Residue Method to Determine Polar Pesticides in Fruits and Vegetables through Liquid Chromatography High Resolution Mass Spectrometry [O] . Lorena Manzano-Sánchez, José Antonio Martínez-Martínez, Irene Domínguez, 2020

机译：液相色谱-高分辨率质谱法测定水果和蔬菜中极性农药的新型多残留方法的开发与应用
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。
8. METHODS FOR CALCULATING CANNING PRODUCTION COSTS ACCELERATED METHOD FOR DETERMINING MOISTURE IN DRIED VEGETABLES STUDYING THE USE OF SORBIC ACID IN CANNING FRUIT RECONSTITUTION OF VEGETABLES DRIED BY SUBLIMATION ALL-UNION CONFERENCE ON NEW METHODS FOR STORING EXPANDED MEETING FOR TASTING SUBLIMATION PRODUCTS [R] . Sh. B. Gandelman, A. I. Lyubivaya, Ye. Osinska 1965

机译：法预测计算加速法的测定含水量中的脱水蔬菜，理论学习山梨酸的使用中的脱水升华全联盟会议关于新方法的蔬菜水果CaNNING重建用于存储扩大会议品尝热转印产品制罐生产费用

Study and application of non destructive methods used to determine quality of fruit and vegetables

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