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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(6): 2468-2476
DOI: https://doi.org/10.20546/ijcmas.2017.606.293


Use of Acoustics as Non-Destructive Techniques: A Review
Shrikrishna Nishani1, Shrinivas Deshpande2 and Gajanan Gundewadi1
1Indian Agricultural Research Institute, New Delhi, India
2University of Agricultural Sciences, Raichur, Karnataka, India
*Corresponding author
Abstract:

The perishable commodities after maturity they undergo the stage of ripening and tissue softening. The change in texture of fruits and vegetables occurs due to the breakdown of pectin substance in the middle lamella and the measurement of tissue softening is an important parameter to determine the shelf life of that commodity. Measurements of quality parameters have traditionally been carried out using a texture analyzer or penetrometer in reference texture tests. These traditional techniques are destructives means of analysis. In this review we reported about the Acoustic Vibration Technology (AVT), a non-destructive method of estimating the quality parameters of the food products. This technique was employed to detect responses to imposed vibration of intact food material using a shaker. A fast Fourier transform algorithm was used to process response signals and the desired results were extracted. This review explains the capability of the AVT and the vibration response data for predicting quality and the significant advantage for commercial scale equipment’s.


Keywords: Acoustic vibration, Quality, Texture, Perishables and Non-destructive technique
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How to cite this article:

Shrikrishna Nishani, Shrinivas Deshpande and Gajanan Gundewadi. 2017. Use of Acoustics as Non-Destructive Techniques: A Review.Int.J.Curr.Microbiol.App.Sci. 6(6): 2468-2476. doi: https://doi.org/10.20546/ijcmas.2017.606.293