Abstract
Various indexes have been used to assess the ripeness of fruit, including peel color and firmness because added value is given to fruit when grade selection is determined objectively. In this paper, we realize a non-destructive firmness assessment for apples by means of a non-contact vibration test method. We investigate their natural frequencies and vibration mode shapes because these factors influence the 0S2 mode, which is related to firmness. A laser-induced plasma shock wave generated with a high-output Nd:YAG pulsed laser is applied to apples as an excitation force. Firmness is assessed with this non-contact and non-destructive method using the apple's vibration response spectra measured with a laser Doppler vibrometer. The effectiveness of this method is experimentally demonstrated through assessments of apples’ firmness, identification of the vibration mode shapes, and a follow-up survey on the flesh firmness of apples during storage.
| Language | English |
|---|---|
| Pages | 11-17 |
| Number of pages | 7 |
| Journal | Postharvest Biology and Technology |
| Volume | 128 |
| DOIs | |
| State | Published - 2017 Jun 1 |
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Keywords
- Apple
- Firmness
- Laser-induced plasma shock wave
- Non-contact vibration tests
- Non-destructive tests
ASJC Scopus subject areas
- Food Science
- Agronomy and Crop Science
- Horticulture
Cite this
Non-destructive firmness assessment of apples using a non-contact laser excitation system based on a laser-induced plasma shock wave. / Hosoya, Naoki; Mishima, Michiru; Kajiwara, Itsuro; Maeda, Shingo.
In: Postharvest Biology and Technology, Vol. 128, 01.06.2017, p. 11-17.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Non-destructive firmness assessment of apples using a non-contact laser excitation system based on a laser-induced plasma shock wave
AU - Hosoya,Naoki
AU - Mishima,Michiru
AU - Kajiwara,Itsuro
AU - Maeda,Shingo
PY - 2017/6/1
Y1 - 2017/6/1
N2 - Various indexes have been used to assess the ripeness of fruit, including peel color and firmness because added value is given to fruit when grade selection is determined objectively. In this paper, we realize a non-destructive firmness assessment for apples by means of a non-contact vibration test method. We investigate their natural frequencies and vibration mode shapes because these factors influence the 0S2 mode, which is related to firmness. A laser-induced plasma shock wave generated with a high-output Nd:YAG pulsed laser is applied to apples as an excitation force. Firmness is assessed with this non-contact and non-destructive method using the apple's vibration response spectra measured with a laser Doppler vibrometer. The effectiveness of this method is experimentally demonstrated through assessments of apples’ firmness, identification of the vibration mode shapes, and a follow-up survey on the flesh firmness of apples during storage.
AB - Various indexes have been used to assess the ripeness of fruit, including peel color and firmness because added value is given to fruit when grade selection is determined objectively. In this paper, we realize a non-destructive firmness assessment for apples by means of a non-contact vibration test method. We investigate their natural frequencies and vibration mode shapes because these factors influence the 0S2 mode, which is related to firmness. A laser-induced plasma shock wave generated with a high-output Nd:YAG pulsed laser is applied to apples as an excitation force. Firmness is assessed with this non-contact and non-destructive method using the apple's vibration response spectra measured with a laser Doppler vibrometer. The effectiveness of this method is experimentally demonstrated through assessments of apples’ firmness, identification of the vibration mode shapes, and a follow-up survey on the flesh firmness of apples during storage.
KW - Apple
KW - Firmness
KW - Laser-induced plasma shock wave
KW - Non-contact vibration tests
KW - Non-destructive tests
UR - http://www.scopus.com/inward/record.url?scp=85012215300&partnerID=8YFLogxK
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U2 - 10.1016/j.postharvbio.2017.01.014
DO - 10.1016/j.postharvbio.2017.01.014
M3 - Article
VL - 128
SP - 11
EP - 17
JO - Postharvest Biology and Technology
T2 - Postharvest Biology and Technology
JF - Postharvest Biology and Technology
SN - 0925-5214
ER -