National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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