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Relationship between Carrot Firmness with Acoustic Signal Characteristics
Author(s) -
Liu Yang,
Sun YongHai,
Yang Liu,
Yu LiBo,
Mao Qian,
Hou JuMin,
Huang BiZhu,
Liu Chao
Publication year - 2017
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12384
Subject(s) - texture (cosmology) , acoustics , food science , quality (philosophy) , frequency domain , signal (programming language) , mathematics , chemistry , computer science , physics , artificial intelligence , mathematical analysis , image (mathematics) , quantum mechanics , programming language
The purpose of this study is to investigate the relationships between carrot firmness with acoustic signal characteristics. The results showed that carrot firmness was positively related with the wave form index ( r = 0.72, P < 0.01) and sound intensity ( r = 0.81, P < 0.01) of the acoustic signals in the time domain. The overall frequency bands were distributed around 0–10,000 Hz by Hilbert‐Huang transform. The carrot firmness was negatively related with the relative energy in high‐frequency domain ( r = −0.73, P < 0.01). Practical Applications Textural properties, defined by “firmness,” “crispness” and so on, are key quality attributes in assessing the quality and acceptability of fresh and processed food products. Texture study is one of the most important aspects of food sciences and engineering. Acoustic technology is new and convenient method and can be applicable to evaluate crisp food or crisp processed food, such as watermelon, apple, chips and so on. In this study, the relationships between carrot firmness with acoustic signal characteristics were investigated. The firmness was positively related with the wave form index, and sound intensity in the time domain was negatively related with the relative energy in high‐frequency domain. These conclusions could be useful for evaluating the carrot or other process food texture by acoustic technology.