Papers by Keyword: Apple

Abstract: Red Fuji, Huaniu and Gala were classified by Fourier transform near infrared (FT-NIR) spectroscopy and possibilistic learning vector quantization (PLVQ) which was proposed to solve the noise sensitivity problem of fuzzy learning vector quantization (PLVQ). Firstly, apple NIR spectra were measured by FT-NIR spectrophotometer. Secondly, principal component analysis (PCA) was used to compress the dimensionality of NIR spectra which was high dimensional. Thirdly, fuzzy c-means (FCM) clustering was run to termination to obtain the cluster vectors for PLVQ. Finally, PLVQ was performed to classify the data. Experimental results showed that this classification method was fast, nondestructive and effective for classifying the variety of apples.

Abstract: In order to package the apples automatically, a special kind of flexible manipulator was designed. The manipulator was composed of three fingers, and each finger consists two series joints with a single degree of freedom, torsion spring was installed on the joints. The two-joint finger is stretched by a cable-driven, which is connected to piston rod of cylinder, grasping apple force come from two torsion springs. The desination of manipulator based on the mechanical properties of apple. Based on the material funciton of special kind of apple, the spring parameters was optimized. The designed manipulator will have a good supple adaptation to different size apples without causing damage to apple.

Abstract: Principal component analysis (PCA) and kernel Fisher discriminant analysis (KFDA) were applied to grade Fuji apples combined with near infrared reflectance (NIR) spectroscopy. Firstly, PCA was used to reduce the dimensionality of NIR spectra acquired by the Antaris II FT-NIR spectrophotometer on apples. Secondly, nonlinear discriminant information was extracted by kernel Fisher discriminant analysis (KFDA). Finally, the k-nearest neighbors algorithm with leave one out strategy was utilized to classify apple samples into two grades. LDA can only solve linearly separable problems, and it is not suitable in solving some nonlinear problems. But unlike LDA, KFDA can solve nonlinearly separable problems, and it projects data onto a high-dimensional feature space by the nonlinear mapping. Experimental results showed that KFDA achieved higher classification rate compared with LDA.

Abstract: Near infrared reflectance (NIR) spectroscopy has been used to obtain NIR spectra of two varieties of apple samples. The dimensionality of NIR spectra was reduced by principal component analysis (PCA), and discriminant information was extracted by linear discriminant analysis (LDA). Last, a hybrid possibilistic clustering algorithm (HPCA) was utilized as classifier to discriminate the apple samples of different varieties. HPCA integrates possibilistic clustering algorithm (PCA) and improved possibilistic c-means (IPCM) clustering algorithm, and produces not only the membership values but also typicality values by simple computation of the sample co-variance. Experimental results showed that HPCA, as an unsupervised learning algorithm, could quickly and easily discriminate the apple varieties.

Abstract: Two species of tigernut tuber (yellow and brown i.e. fresh and dried) were processed in different ways to formulate three new products, Product 1-Apple Tigernut Beverage (ATB), Product 2-Pineapple Tigernut Beverage (PTB) and Product 3-Coconut Tiger nut Beverage (CTB). ATB, PTB and CTB were blends of Apple juice, Pineapple juice and Coconut milk with the Tiger nut milk (yellow and brown mixed separately) by substitution at ratio (YTM:AJ, BTM:AJ) (YTM:PJ, BTM:PJ) (YTM:CJ, BTM:CJ) 100:0, 80:20, 60:40, 50:50, 40:60, 20:80 and 0:100. These samples were evaluated for their chemical composition, physiochemical properties, vitamins, mineral content, sensory and shell life and the samples maintained a good statue. Statistical analysis was carried out in chemical composition of which the result significant difference (P ≤ 0.05) existed between yellow tiger nut milk brown tiger nut milk at 100:0, 80:20, 60:40, 50:50, 40:60, 20:80 but sample 0:100 of AJ, PJ and CJ were not significantly difference (P > 0.05). From the chemical composition results it was observed that the beverages had high content of moisture, carbohydrate and energy value. However, the beverages were fairly rich in protein, ash and fat contents. The microbial result of fungi was a bit at variance with standard record. Although, all samples were highly accepted but coconut tigernut beverage had the highest acceptability. Microbial content ranged from zero growth to 10₃cfu/ml which was not critical to the wholesomeness of the products. Furthermore, samples were stored in an air tight container in a cool place and were seen to last for 10 days before fermentation set in, hence, the presence of CO₂ increased their shell life.

Abstract: the detection of the apple internal acidity using near infrared reflection spectroscopy is researched in this paper. This paper also elaborates the principle of partial least squares (PLS), and models spectral data by using the partial least squares method. Focuses on the comparison of the single points measurement and multiple points measurement in the Apple’s maximum diameter measurements, gets the following conclusions: a single point spectral scans can not accurately predict the internal acidity of the apple, the experimental precision of the multi-points measurement is higher then the single points measurement. The authors suggest that the measurement of average spectral values by multi-fiber optic probe should be used for the detection of the apple acidity.

Abstract: Modified atmosphere packaging, Transpiration, Weight loss, Apple Abstract. In the article the modified atmosphere packaging (MAP) of post-harvest apples are developed and evaluated. Firstly, the comparison package box with MAP and without package is developed and applied to make comparison experiments of post-harvest apples during storage of 30 days, 60 days and 90 days. Secondly, the influence of MAP on the transpiration of post-harvest apples is evaluated by comparison experimental studies, the respiration model and the change of water loss for post-harvest apples is analyzed. These results show that, within the initial storage of 20 days the change of water loss of apples with MAP or without package is approximate and almost linear. After 20 days of storage duration, the two cases of water loss have obvious difference, the water loss by transpiration for apples without package still shows linearity and maintain constant transpiration rate, yet the transpiration rate of apples with MAP would gradually decrease. In addition the transpiration of post-harvest apples with MAP can be effectively retarded at high relative humidity, and the post-harvest may maintain better quality and 90 days shelf life at storage condition of constant temperature 5°C and relative humidity 60%.

Abstract: Phenolic antioxidants have multiple benefits to human health. Polyphenols are responsible for the antioxidant activity in apples. Antioxidant activities were assessed using the ferric reducing/antioxidant power (FRAP) and 2,2-dipheny l-1-picrylhydrazyl (DPPH) radical scavenging assays in different cultivars and different parts of apples grown in China. The phenolic compounds and antioxidant activities differed significantly among the four apple cultivars. Guoguang had the highest phenolic concentration and antioxidant activity and Golden Delicious had the lowest. The peels had the highest total phenolic and flavonoid contents followed by the cores and flesh. Anthocyanins were detected only in red apple peels. Peel and core had greater antioxidant activities than apple flesh. FRAP values were inversely correlated with phenolic contents, whereas no clear relationship could be observed between DPPH values and phenolic contents. The higher levels of phenolic compounds and antioxidant activities of apple peels and cores than flesh may be of technological interest as a valuable source of antioxidants.

Abstract: In this study, the drying behaviour of single layer apple slices of 5mm thickness in a microwave dryer was investigated experimentally for four different microwave power levels (90 W, 180 W, 360 W and 600 W) and suitability of drying models available in the literature in simulating the drying behaviour of apple slices was determined by statistical analysis. The performance of these models was determined by comparing the coefficients of determination (R), reduced chi-squares (χ2) and root mean square errors (RMSE) of the models. The results show that drying time and energy consumption decreases considerably with increasing microwave power. The results also show that, among of the models proposed, the Verma et al. model gives the best fit with experimental data for all drying conditions considered. In order to determine the colour change of apple, a colour meter was also used in this study and found that L* and a* values were not significantly different from the values of the fresh apples.

Abstract: Based on idealized non-steady state transient heat conduction model, the thermal conductivities of apple samples were determined at various moisture contents by using a specifically designed apparatus. The apparatus is rapidly, simply, accurately and only has relatively small sample requirement. Experimental data of thermal conductivities of apples showed a tendency of linear increase with the increase of moisture content of apple sample at the same temperature. An empirical correlation model for the thermal conductivity of apple as a function of moisture content was obtained. The developed model can be used to predict the thermal conductivity of apple satisfactorily in the entire range of moisture content. The results can be better contributed to the food engineering application.