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|Título :||Identification of respiration rate and water activity change in fresh-cut carrots using biospeckle laser and frequency approach|
|Autor:||Alves, Juliana Alvarenga|
Braga Júnior, Roberto Alves
Vilas Boas, Eduardo Valério de Barros
|Publicador:||An International Journal|
|Data da publicação:||11-Jul-2013|
|Referência:||ALVES, J. A. ; BRAGA, R. A. ; VILAS BOAS, E. V. B. Identification of respiration rate and water activity change in fresh-cut carrots using biospeckle laser and frequency approach. Postharvest Biology and Technology, Washington, v. 86, p. 381-386, Dec. 2013.|
|Abstract:||For consumers, fresh-cut fruits and vegetables are a convenient product and a healthy source of fresh food that has nutritional and sensory characteristics similar to those of intact products. In this paper, a non-destructive method for analyzing fresh-cut fruit and vegetables is described. The biospeckle laser technique is based on the optical phenomenon of interference generated by a coherent light interacting with biological materials or dynamical systems. Although many publications on this technique's biological applications have reported that biospeckle activity corresponds to the activity of biological samples, there is some difficulty in determining the correlation between a particular phenomenon and the activity observed. In this study, we evaluated the use of biospeckle data for measuring the physiological properties of fresh-cut carrots stored at two temperatures (0 and 10 °C). In conjunction with the biospeckle activity, the moisture content, respiration rate, water activity, and mass loss changes were monitored using traditional analytical methods to evaluate the possible correlation of the biospeckle data with any of these phenomena with or without the use of frequency signatures. The results showed that the manifestation of water in the monitored activity was isolated only by removing these high frequencies, thus allowing the activity manifested in the material to be linked to a specific phenomenon, such as respiration. Therefore, we were able to monitor the respiration process in fresh-cut carrots and assign a spectral signature to their water content and respiration.|
|Aparece nas coleções:||DCA - Artigos publicados em periódicos|
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