A REVIEW ON APPLICATION OF ACOUSTIC ANALYSIS IN QUALITY EVALUATION OF AGRO-FOOD PRODUCTS

被引：39
作者：
Aboonajmi, Mohammad [1 ]
Jahangiri, Mehdi [1 ]
Hassan-Beygi, Seyed Reza [1 ]
机构：
[1] Univ Tehran, Dept Agrotechnol, Coll Abouraihan, Tehran, Iran
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2015年 / 39卷 / 06期
关键词：
IMPULSE-RESPONSE METHOD; FOOD CRUSHING SOUNDS; MECHANICAL-PROPERTIES; SENSORY EVALUATION; PISTACHIO NUTS; FRUIT FIRMNESS; WATER ACTIVITY; FREQUENCY; CRISPNESS; TEXTURE;
D O I：
10.1111/jfpp.12444
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In recent years, quality assessment of agricultural materials and food products by acoustic analysis has been one of the major research areas in the field of post-and preharvest technology. Acoustic properties of food can be used to indicate numerically important quality attributes such as crunchiness, crispness, firmness, water activity and so on. Physical characteristics and other quality parameters that attribute to the internal quality of agriculture and manufactured foods can be measured by this nondestructive method. The present study introduces briefly the acoustic properties of agro-food products as well as outlines the importance and application of this technology in food and agricultural industries, where still further research is required to fully comprehend this technology.
引用
收藏
页码：3175 / 3188
页数：14
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