Ripeness sensor development. Final report of a Phase 2 study
This is a final report for the Phase II study entitled ``Ripeness Sensor Development.`` The overall objective of the study was the development of a prototype device capable of testing whole fruits for sugar content. Although ripeness and sugar content are not synonymous, they are closely related. Furthermore, the consumer`s acceptance of or preference for fruits is strongly influenced by sugar content. Therefore, the device was called a ripeness sensor. The principle behind the measurement is proton magnetic resonance ({sup 1}H-MR). For several decades, chemists, pharmacists and other scientists have been using {sup 1}H-MR to investigate chemical structure and composition. More recently, the technique has been used in laboratories of the food industry for quality control. This effort represents one of the first attempts to adapt {sup 1}H-MR to use in a commercial facility. 28 refs., 36 figs., 7 tabs.
- Research Organization:
- Purdue Univ., Lafayette, IN (United States). Dept. of Agricultural Engineering
- Sponsoring Organization:
- USDOE, Washington, DC (United States)
- DOE Contract Number:
- FC36-89ID12917
- OSTI ID:
- 214306
- Report Number(s):
- DOE/ID/12917-T2; ON: DE96009183
- Resource Relation:
- Other Information: PBD: Aug 1995
- Country of Publication:
- United States
- Language:
- English
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