机械损伤对小猕猴桃果实品质和电学参数的影响

IF 2.9 3区 农林科学 Q3 ENGINEERING, CHEMICAL
Ren Zhang, Longlong Feng, Qiang Cao, Jun Li
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引用次数: 0

摘要

水果在运输过程中受到的机械损伤大大缩短了它们的保质期。提出了一种基于电气参数的水果机械损伤无损检测方法。本研究开发了一种能够无损获取水果电学参数的柔性电极,用于测量不同程度机械损伤下的小型猕猴桃的电学参数。结果表明,该传感器具有良好的柔性和稳定的电参数采集能力。随着损伤时间的延长,阻抗值(Z)呈下降趋势。在4 Hz时,对于0-2小时的损伤持续时间,Z差达到2,569,406.1 Ω,而在1 MHz时,这一差异减少到1527.3 Ω。由于机械振动破坏了细胞壁的完整性,导致自由水含量减少,这些变化共同导致阻抗降低。所提出的柔性电极具有令人满意的抗弯性能、拉伸强度和导电性,适合集成到机械臂中,在抓取操作期间实时评估水果质量。该研究为开发基于电参数的水果机械损伤无损检测系统提供了理论基础。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of Mechanical Damage on the Quality and Electrical Parameters of Minikiwi Fruits

The mechanical damage caused to fruits during transportation shortens their shelf life considerably. This study proposes a method for nondestructive detection of fruit mechanical damage based on electrical parameters. This study developed a flexible electrode capable of nondestructively acquiring electrical parameters from fruits to measure the electrical parameters of minikiwi fruits under varying degrees of mechanical damage. The results demonstrated the excellent flexibility and stable electrical parameter acquisition capability of the fabricated sensor. The impedance value (Z) exhibited a decreasing trend with prolonged damage duration. At 4 Hz, for a damage duration of 0–2 h, the Z difference reached 2,569,406.1 Ω, whereas at 1 MHz, this discrepancy reduced to 1527.3 Ω. As mechanical vibrations disrupt the integrity of the cell walls, leading to a decrease in free water content, these changes collectively result in impedance reduction. The proposed flexible electrodes demonstrated satisfactory bending resistance, tensile strength, and electrical conductivity, making them suitable for integration into robotic arms for real-time fruit quality assessment during grasping operations. This study provides a theoretical foundation for the development of electrical parameter-based nondestructive detection systems for assessing fruit mechanical damage.

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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
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