Premium
FAST FOURIER TRANSFORMATION ANALYSIS OF THE FORCE‐DISPLACEMENT CURVE AS A TEXTURE METHOD RELATED TO FRUIT MORPHOLOGY 1
Author(s) -
BRUSEWITZ G.H.,
RIGNEY M.P.,
ANZALDÚAMORALES A.
Publication year - 1997
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1997.tb00133.x
Subject(s) - fast fourier transform , displacement (psychology) , materials science , texture (cosmology) , composite material , universal testing machine , fourier transform , energy (signal processing) , optics , acoustics , mathematics , physics , mathematical analysis , computer science , ultimate tensile strength , algorithm , statistics , psychology , artificial intelligence , image (mathematics) , psychotherapist
A method is proposed to quantify localized food texture by cutting through a cylindrical sample with a wire probe in an Instron universal testing machine. For probe wire diameters of 0.10, 0.63, 0.80, and 1.23 mm, finer wire was more sensitive to force changes for the fruit tested but required a preload tension and may not be strong enough for harder materials. A frequency analysis (FFT) was performed on the force‐displacement curves generated as the wire penetrated the sample. FFT peak energies were found at frequencies below 4 Hz for both a standard material and fruit. The first energy peak was the narrowest for a nonbiological material and widest for apples and pears. Peaches stored 28 days had three times more FFT energy in the lowest frequency band.