Food Physics最新文献_第3页

Effect of particle size, probe type, position and glassware geometry on laboratory-scale ultrasonic extraction of Citrus maxima flavedo 粒度、探头类型、位置和玻璃器皿几何形状对实验室规模超声波萃取柑橘黄酮的影响

Food Physics Pub Date : 2025-09-01 Epub Date: 2024-09-24 DOI: 10.1016/j.foodp.2024.100040

Sayantan Chakraborty, Gunjana Deka, Himjyoti Dutta

{"title":"Effect of particle size, probe type, position and glassware geometry on laboratory-scale ultrasonic extraction of Citrus maxima flavedo","authors":"Sayantan Chakraborty, Gunjana Deka, Himjyoti Dutta","doi":"10.1016/j.foodp.2024.100040","DOIUrl":"10.1016/j.foodp.2024.100040","url":null,"abstract":"<div><div>Laboratory-scale ultrasonic extraction efficiency can be improved by selecting appropriate substrate size, glassware type and hardware configurations. For the first time, effects of using different common glassware shapes and geometries with two common ultrasonic probes on phytochemical extractability in 80 % ethanol were investigated. <em>Citrus maxima</em> peel powder was the model substrate. Smaller particles of 100–150 μm yielded higher mass (51.26 ± 0.25 %), however not consistently enhancing phenolic and flavonoid content owing to thermal effects. 300–500 μm particles exhibited higher antioxidant activities (92.38 ± 0.50 % DPPH reduction and 2.81 ± 0.05 mM/g FRAP). A 3 mm diameter probe gave superior yield (>43 %) and quality (>40 % TPC; >35 % TFC and >28 % FRAP) over a 13 mm probe. Deeper probe placements (50–70 mm) enhanced cavitation effects, improving extraction efficiency and bioactivity (>20 % yield; >10 % TPC and TFC; >21 % FRAP respectively). Curved vessel base was found to be appropriate for generating efficient cavitation effects and extraction zones. Narrow-bodied test tube and falcon tube outperformed wider beakers and conical flasks. Improvements up to 43 %, 40 %, 38 % and 28 % in yield, TPC, TFC and FRAP respectively were achieved in them. Principal component analysis highlighted the synergistic effects. Schemes of ultrasonic activities within the selected set-ups were hence theorized from this study.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100040"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142326763","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Deep learning model for precise and rapid prediction of tomato maturity based on image recognition 基于图像识别的番茄成熟度精确快速预测的深度学习模型

Food Physics Pub Date : 2025-09-01 Epub Date: 2025-07-12 DOI: 10.1016/j.foodp.2025.100060

Muhammad Waseem , Muhammad Muzzammil Sajjad , Laraib Haider Naqvi , Yaqoob Majeed , Tanzeel Ur Rehman , Tayyaba Nadeem

{"title":"Deep learning model for precise and rapid prediction of tomato maturity based on image recognition","authors":"Muhammad Waseem , Muhammad Muzzammil Sajjad , Laraib Haider Naqvi , Yaqoob Majeed , Tanzeel Ur Rehman , Tayyaba Nadeem","doi":"10.1016/j.foodp.2025.100060","DOIUrl":"10.1016/j.foodp.2025.100060","url":null,"abstract":"<div><div>Tomato maturity plays a pivotal role in optimizing harvest timing and ensuring product quality, but current methods struggle to achieve high accuracy along computational efficiency simultaneously. Existing deep learning approaches, while accurate, are often too computationally demanding for practical use in resource-constrained agricultural settings. In contrast, simpler techniques fail to capture the nuanced features needed for precise classification. This study aims to develop a computationally efficient tomato classification model using the ResNet-18 architecture optimized through transfer learning, pruning, and quantization techniques. Our objective is to address the dual challenge of maintaining high accuracy while enabling real-time performance on low-power edge devices. Then, these models were deployed on an edge device to investigate their performance for tomato maturity classification. The quantized model achieved an accuracy of 97.81 %, offering superior efficiency with an average classification time of 0.000975 s per image. The pruned and auto-tuned model also demonstrated significant improvements in deployment metrics, further highlighting the benefits of optimization techniques. These results underscore the potential for a balanced solution that meets the accuracy and efficiency demands of modern agricultural production, paving the way for practical, real-world deployment in resource-limited environments.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100060"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144633929","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Simulated construction of plant-based fish meat with composite structure via dual-nozzle extrusion 3D printing 通过双喷嘴挤压 3D 打印技术模拟构建具有复合结构的植物基鱼肉

Food Physics Pub Date : 2025-09-01 Epub Date: 2024-09-05 DOI: 10.1016/j.foodp.2024.100028

Jie Li , Haohao Hu , Ruihao Niu , Qingqing Zhu , Siyu Yao , Jianwei Zhou , Donghong Liu , Enbo Xu

{"title":"Simulated construction of plant-based fish meat with composite structure via dual-nozzle extrusion 3D printing","authors":"Jie Li , Haohao Hu , Ruihao Niu , Qingqing Zhu , Siyu Yao , Jianwei Zhou , Donghong Liu , Enbo Xu","doi":"10.1016/j.foodp.2024.100028","DOIUrl":"10.1016/j.foodp.2024.100028","url":null,"abstract":"<div><p>Three-dimensional (3D)-printed fish analogs are gradually nearing the ability to mimic real fish meat in response to personal demand, supply pressure, food safety, and environmental concerns. However, the use of 3D food printing to simulate the composite structure of real meat tissue remains a challenge. In this study, we used dual-nozzle 3D printing technology to construct plant-based yellow croaker tissue analogs by soy protein isolate–xanthan gum-starch complex (as simulated muscle ink) and nanostarch-carrageenan emulsion gel (as simulated fat ink). We successfully prepared 3D-printed fish meat with a high simulation composite structure by constructing a muscle/fat biphasic 3D model and optimizing the printing process. The texture, moisture distribution, and nutrient content of the simulated fish meat were analyzed and compared with real yellow croaker meat, demonstrating that 3D-printed plant-based yellow croaker flesh with a composite structure had a good simulation quality.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100028"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000227/pdfft?md5=ee27804a261fee5c8ec5944c6d8061e2&pid=1-s2.0-S2950069924000227-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142164776","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Interaction of gum acacia and natural deep eutectic solvents: Effect on conductivity, thermal stability, compression, and stress relaxation properties 金合欢胶与天然深共晶溶剂的相互作用：对电导率、热稳定性、压缩和应力松弛性能的影响

Food Physics Pub Date : 2025-09-01 Epub Date: 2024-11-30 DOI: 10.1016/j.foodp.2024.100045

Rebika Salam, Prostuti Chakravorty, Amit Baran Das

{"title":"Interaction of gum acacia and natural deep eutectic solvents: Effect on conductivity, thermal stability, compression, and stress relaxation properties","authors":"Rebika Salam, Prostuti Chakravorty, Amit Baran Das","doi":"10.1016/j.foodp.2024.100045","DOIUrl":"10.1016/j.foodp.2024.100045","url":null,"abstract":"<div><div>The present study discussed the structure-function relationships of gum acacia and natural deep eutectic solvents (NADES) through interactive effects on physical, chemical, and rheological properties. Lactic acid, malic acid, glucose, and fructose-based NADES were prepared using the heating and stirring method. These NADES were mixed with 5 and 7 % gum acacia to obtain dispersion. The NADES-gum acacia dispersion was analysed using FTIR, DSC, compression extrusion test and rheometer to measure the change in physical, thermal, and rheological characteristics. The gum acacia dispersion with lactic acid, and malic acid NADES showed low pH with high conductivity and density. The dispersion with sugar NADES showed higher thermal stability than dispersion with acid NADES. FTIR showed that there was a strong interaction between gum acacia and NADES. The dispersion having sugar NADES showed higher peak force and energy than acid NADES. The dispersion showed non-Newtonian and pseudo-plastic behaviour and experimental data well fitted with Carreau-Yasuda model. The gum acacia with sugar NADES dispersions exhibited high zero share viscosity and relaxation time. Therefore, the present study manifested a tailoring approach for gum acacia dispersion according to the purpose to use.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100045"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143155046","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Radio frequency treatment in food processing: A review of its recent applications in fluid and semifluid foods 食品加工中的射频处理：流体和半流体食品中的最新应用综述

Food Physics Pub Date : 2025-09-01 Epub Date: 2024-10-24 DOI: 10.1016/j.foodp.2024.100043

Hao Zhang , Yiming Zhang , Shaojin Wang , Bo Ling

{"title":"Radio frequency treatment in food processing: A review of its recent applications in fluid and semifluid foods","authors":"Hao Zhang , Yiming Zhang , Shaojin Wang , Bo Ling","doi":"10.1016/j.foodp.2024.100043","DOIUrl":"10.1016/j.foodp.2024.100043","url":null,"abstract":"<div><div>Radio frequency (RF) treatment is an emerging technology that provides fast, volumetric, and deep penetrative heating effects, and it has been studied for various purposes in food processing. Among food products, fluid and semifluid foods, such as fruit juices, soup, milk, yogurt, minced meats, etc., which have a high moisture content (MC) and relatively uniform dielectric properties (DPs), exhibit better heating effects during RF treatment. Therefore, RF treatment of fluid and semifluid foods has attracted extensive attention in the last decade. This review provides an overview of applications of RF treatment in fluid and semifluid food processing, such as pasteurization, biochemical reaction promotion, bioactive compound extraction, enzyme inactivation, biological macromolecule modification, etc. The DPs of fluid and semifluid foods related to RF heating for different processing purposes, as well as RF heating uniformity and the typical RF equipment used in fluid and semifluid foods studies, are also summarized. Finally, the challenges and future directions of the RF processing of fluid and semifluid foods are discussed. As such, this review improves the understanding of RF heating of fluid and semifluid foods and promotes the application of RF technology in the food industry.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100043"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142592939","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of vacuum and through flow drying technique on mathematical modelling, functional properties, color degradation kinetics, and essential oil components of fish mint (Houttuynia cordata Thunb) 真空和流式干燥技术对鱼腥草数学建模、功能特性、颜色降解动力学及精油成分的影响

Food Physics Pub Date : 2025-09-01 Epub Date: 2025-06-10 DOI: 10.1016/j.foodp.2025.100057

Nisha, Neha Sharma, Ashish M. Mohite

{"title":"Effect of vacuum and through flow drying technique on mathematical modelling, functional properties, color degradation kinetics, and essential oil components of fish mint (Houttuynia cordata Thunb)","authors":"Nisha, Neha Sharma, Ashish M. Mohite","doi":"10.1016/j.foodp.2025.100057","DOIUrl":"10.1016/j.foodp.2025.100057","url":null,"abstract":"<div><div>Fish mint (<em>Houttuynia cordata Thunb</em>) was dried using vacuum dryer (VDT) and through flow air dryer (TFDT) at 35 °C, 40 °C and 45 °C, respectively. Drying behaviour of the fish mint was performed using eight different mathematical models. The effective moisture diffusivity D<sub>eff</sub> values were found as 1.02741 × 10<sup>−10</sup>, 1.17146 × 10<sup>−10</sup> and 1.47784 × 10<sup>−10</sup> m<sup>2</sup>/s at 35 °C, 40 °C, and 45 °C, respectively for through flow dried samples. Color degradation kinetics using three models were conducted that showed promising results of first order reaction for TFDT<sub>2</sub> samples. The essential oil of freshly harvested and dried fish mint, produced by different drying techniques, were found to be seven compounds namely 5-O-caffeoylquinic acid, 3- O-caffeoylquinic acid, 4- O-caffeoylquinic acid, rutin, hyperoside, isoquercitrin, and quercitrin. The ratios of the different components were significantly impacted by the drying techniques which was estimated by FTIR analysis. Further the dried fish mint was subjected to grinding process to obtain powder and its engineering properties and techno-functional were analysed. The powdered fish mint found significant difference in colour, techno-functional properties, and engineering properties. The fish mint dried at 40 °C and TFDT resulted in better properties with color, techno-functional properties and engineering properties, (L*- 7.41, a*-1.27, b*-4.36, hue-74.85, chroma- 4.57), Bulk Density - 114.4 kg/m<sup>3</sup>, Tap Density - 139.6 kg/m<sup>3</sup>, Carr Index - 12.40, Hausner Ratio - 1.171, Water Holding Capacity - 14.84 %, and Oil Holding Capacity - 33.24 %.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100057"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144312861","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recent advances in conventional and innovative extraction techniques for recovery of high-added value compounds for food additives and nutraceuticals 用于食品添加剂和营养保健品的高附加值化合物的传统和创新提取技术的最新进展

Food Physics Pub Date : 2025-09-01 Epub Date: 2025-01-03 DOI: 10.1016/j.foodp.2025.100047

Abhishek Bisht , Subash Chandra Sahu , Anand Kumar , Sammra Maqsood , Mukul Machhindra Barwant , Swapnil G. Jaiswal

{"title":"Recent advances in conventional and innovative extraction techniques for recovery of high-added value compounds for food additives and nutraceuticals","authors":"Abhishek Bisht , Subash Chandra Sahu , Anand Kumar , Sammra Maqsood , Mukul Machhindra Barwant , Swapnil G. Jaiswal","doi":"10.1016/j.foodp.2025.100047","DOIUrl":"10.1016/j.foodp.2025.100047","url":null,"abstract":"<div><div>There is a growing interest in the extraction of high-value compounds in food processing and industrial applications due to a need to enhance the quality, nutritional aspect, and appeal of the final product. This review critically examines traditional and emerging extraction technologies against their efficiency, environmental sustainability, scalability, and stability of the compounds extracted. Advanced methods include pulsed electric field extraction, enzyme-assisted extraction, and microwave-assisted extraction whose application can enhance the bioavailability, oxidative stability, and antioxidant potential of bioactive compounds above traditional methods. Special attention is paid to innovative developments in methods of extraction and their specific applications in food additives and dietary supplements. We discuss the implications of these high technologies in current industry practice, health benefits for consumers, and in the environment with regard to sustainability, thus giving a preview of the transformative changes that will take place in extraction technologies in the food sector.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100047"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143155991","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Rice seed integrity evaluation: Developing a rapid onsite system to check seed fraud using a portable NIR spectroscopic device coupled with smartphone technology 水稻种子完整性评估：利用便携式近红外光谱设备与智能手机技术相结合，开发一种快速的现场系统来检查种子欺诈

Food Physics Pub Date : 2025-09-01 Epub Date: 2025-07-11 DOI: 10.1016/j.foodp.2025.100059

Ernest Teye , Charles Lloyd Yeboah Amuah , Vida Gyimah Boadu , Kwadwo Anokye Dompreh , Maxwell Darko Asante , Francis Padi Lamptey , Stephen Narh , Daniel Dzorkpe Gamenyah , George Oduro Nkansah , Selorm Akaba

{"title":"Rice seed integrity evaluation: Developing a rapid onsite system to check seed fraud using a portable NIR spectroscopic device coupled with smartphone technology","authors":"Ernest Teye , Charles Lloyd Yeboah Amuah , Vida Gyimah Boadu , Kwadwo Anokye Dompreh , Maxwell Darko Asante , Francis Padi Lamptey , Stephen Narh , Daniel Dzorkpe Gamenyah , George Oduro Nkansah , Selorm Akaba","doi":"10.1016/j.foodp.2025.100059","DOIUrl":"10.1016/j.foodp.2025.100059","url":null,"abstract":"<div><div>Rice seed integrity is critical in ensuring high yield and grain quality; however, seed fraud, particularly the misrepresentation of rice paddy (unhusked rice grain) as rice seed, is a growing concern that threatens sustainability efforts. This study investigates using a portable NIR spectroscopic device, combined with chemometric analysis, for rapid onsite identification of rice seed and paddy varieties for real-time verification of seed authenticity. A total of 280 rice samples, representing four varieties (Agra, Amankwatia, Legon 1, and Jasmine 85) across two categories (seeds and paddy), were analyzed. After applying various pre-processing techniques and principal component analysis (PCA), linear discriminant functions 1 and 2 successfully revealed distinct clustering patterns for both the varieties and categories (rice seed and paddy). Among the classification algorithms used, Random Forest (RF) achieved 100 % accuracy for rice seed identification and 97.38 % for paddy identification in the test sets. Support Vector Machine (SVM) demonstrated 98.15 % accuracy in distinguishing between rice seed and paddy for detecting seed fraud. These results suggest that a portable NIR device can reliably perform varietal identification and seed authenticity checks within the agricultural value chain. This technology has significant potential for use by seed inspectors, farmers, and regulatory officers, offering a non-destructive, real-time solution for the rice industry.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100059"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144631351","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

SmartRipen: LSTM-GRU feature selection& XGBoost-CNN for fruit ripeness detection SmartRipen: LSTM-GRU特征选择和XGBoost-CNN用于水果成熟度检测

Food Physics Pub Date : 2025-09-01 Epub Date: 2025-04-22 DOI: 10.1016/j.foodp.2025.100053

Archana Ganesh Said , Bharti Joshi

{"title":"SmartRipen: LSTM-GRU feature selection& XGBoost-CNN for fruit ripeness detection","authors":"Archana Ganesh Said , Bharti Joshi","doi":"10.1016/j.foodp.2025.100053","DOIUrl":"10.1016/j.foodp.2025.100053","url":null,"abstract":"<div><div>Artificial ripening, frequently performed with the use of calcium carbide, speeds up the process but harms fruit and its nutritional value. Spotting unnaturally ripened fruits is crucial for the quality and safety of food, but current models are inefficient or too complicated, especially for diverse fruit varieties. Long-Short-Term Memory (LSTM) as well as Gated Recurrent Unit (GRU) extraction and selection of features techniques are combined using Extended Gradient Boosting (XGBoost) with Convolutional Neural Networks to deal with these challenges. The proposed structure segments fruit thermal pictures employing Saliency Maps to draw attention to relevant areas. LSTM and GRU models are fused to produce multiscale sets of characteristics, allowing the model to record temporal along with geographic characteristics. A Bacterial Foraging Optimizer (BFO) built around variance maximization retains high-density as well as discriminative features during feature selection. A novel Convolutional XGBoost Network (CXGBN) combines CNN's completely connected layers with XGBoost classifications for enhanced efficiency. On Mango as well as Apple data sets, precision, reliability, as well as recall improved 8.3 %, 4.9 %, and 3.4 %. The model efficiently identified artificially ripened fruits, decreasing classifying delays by 6.5 %. This study presents a novel hybrid framework for spotting prematurely ripened fruits using LSTM-GRU fusion and XGBoost CNN. The proposed model outperforms and scales existing methods by solving inefficiencies and using advanced optimization as well as classification techniques. It will be tested for adaptability to other fruit types and real-time applications using low-complexity feature sets along with advanced methods like Q-Learning as well as Auto Encoders that will enhance dynamical performance.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100053"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143907706","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Advancement in measurement and AI-driven predictions of maturity indices in kinnow(Citrus nobilis x Citrus deliciosa ): A comprehensive review 金诺（Citrus nobilis x Citrus deliciosa）成熟指数的测量和人工智能驱动预测的进展：全面综述

Food Physics Pub Date : 2025-09-01 Epub Date: 2024-08-28 DOI: 10.1016/j.foodp.2024.100026

Sachin Ghanghas , Nitin Kumar , Sunil Kumar , Vijay Kumar Singh

{"title":"Advancement in measurement and AI-driven predictions of maturity indices in kinnow(Citrus nobilis x Citrus deliciosa ): A comprehensive review","authors":"Sachin Ghanghas , Nitin Kumar , Sunil Kumar , Vijay Kumar Singh","doi":"10.1016/j.foodp.2024.100026","DOIUrl":"10.1016/j.foodp.2024.100026","url":null,"abstract":"<div><p>Kinnow also known as mandarin are popular fruits worldwide for their refreshing flavor and nutritional benefits. Their quality standards vary globally due to differences in climatic conditions, agronomical practices, mandarin physiology, etc. The fruit maturity indices are region and consumer specific which make traditional methods of maturity predictions a very difficult task which become challenge for producers and researchers. This review provides state-of-art approches on maturity indices of mandarin fruit by understanding its physiological changes including their biotic, abiotic factors, physicochemical parameters and artificial intelligence integration with non-destructive technologies to predict the fruit maturity. It focuses on rapid on-field sensor and camera based systems with different algorithmic models for fruit maturity prediction. The use of AI driven advanced spectrometry, imaging techniques, real time monitoring are crucial for predicting harvest time. It also highlights significant technical challenges and identifies promising areas for future research, offering a valuable insights for growers.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100026"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000203/pdfft?md5=f0ecd57f9df129955403c1c3f2adbce8&pid=1-s2.0-S2950069924000203-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142164779","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0