Non-destructive Phenotyping of Chili Pepper Ripening Using Spectroscopic Probes: A Potential Approach for Shelf-Life Measurement

2019 ◽  
Vol 52 (10) ◽  
pp. 1590-1613 ◽  
Author(s):  
Sweta Sharma ◽  
Abhi Sarika Bharti ◽  
Renu Singh ◽  
K. N. Uttam
Keyword(s):  
Shelf Life ◽  
Chili Pepper ◽  
Potential Approach ◽  
Life Measurement ◽  
Spectroscopic Probes ◽  
Non Destructive

scholarly journals Acceptability And Shelf Life Of Biscuit With Substitution Of Tuna Fish

2019 ◽  
Vol 25 (2) ◽  
pp. 63
Author(s):  
ARDIANSYAH ARDIANSYAH ◽  
NADIMIN NADIMIN ◽  
CHAERUNNIMAH CHAERUNNIMAH
Keyword(s):  
Experimental Study ◽  
Shelf Life ◽  
Fish Meal ◽  
Narrative Form ◽  
Tuna Fish ◽  
Critical Moisture Content ◽  
Group Design ◽  
Life Measurement ◽  
Critical Moisture ◽  
Critical Water Content

Nutritional problems in Indonesia is still a serious health problem, especially of malnutrition and stunting. One of the efforts to improve the pattern of food consumption that aimed to overcome the malnutrition among the community, especially proteins, vitamins and minerals is by utilizing the tuna fish innards into fish meal innards in the form of biscuit. This study aims to know the acceptability and the shelf life of the biscuits with substitution of tuna fish innards. The method of research was pre experimental study with one shot group design. Acceptability was assessed by hedonic test among 35 panelists. Furthermore, the best formula was tested for critical moisture content to know it shelf life and the result was presented in tabular and narrative form. The results showed that the best panelist acceptance of biscuits with substitution of tuna starch ingredients was formula X02 (5% of tuna fish innards). In addition, there were about 54%, 66%, 77%, and 71% of panelist like the taste, scent, color and texture of the selected formula, respectively. The result of critical water content showed the biscuit has 48 days or 1,6 months of shelf life. For further study, it is suggested to make biscuits with 5% formula of tuna fish innards. Finally, various shelf life measurement might be consider.

A Simple Method for Estimating the Extent of Surface Crystal Development on Colored Cheddar Cheese

1986 ◽  
Vol 49 (6) ◽  
pp. 421-422 ◽  
Author(s):  
STEPHEN T. DYBING ◽  
STEVEN A. BRUDVIG ◽  
JAMES A. WIEGAND ◽  
EMIL A. HUANG
Keyword(s):  
Crystal Growth ◽  
Shelf Life ◽  
Environmental Conditions ◽  
Cheddar Cheese ◽  
Simple Method ◽  
Flat Surfaces ◽  
White Cheese ◽  
Shelf Life Studies ◽  
Non Destructive ◽  
Surface Crystal

A simple, non-destructive method for estimating the extent of crystal development as white specks on the surface of colored Cheddar cheese is described. This method involves photocopying the surface of the cheese with a photocopier set at an exposure calibrated to clearly show the crystals. The photocopies of the cheese surface are then compared to a series of photocopies showing designated increases in crystal growth. Crystal development was rated as follows: 0 = no crystals, 1= light, 2 = medium, 3 = heavy, and 4 = very heavy to encrusted crystal development. The method does not disrupt or destroy the environmental conditions existing in the cheese package, allowing extended shelf life studies to be done on the same piece of cheese. However, the photocopy technique may not work as well with white cheese or cheeses without flat surfaces.

scholarly journals KAJIAN SIFAT FISIK DAN KIMIA BUAH STROBERI BERDASARKAN MASA SIMPAN DENGAN PENGOLAHAN CITRA

2018 ◽  
Vol 12 (02) ◽  
pp. 138
Author(s):  
Rizky Ramadani Dwi Utari ◽  
Dedy Wirawan Soedibyo ◽  
Dian Purbasari
Keyword(s):  
Image Processing ◽  
Image Quality ◽  
Shelf Life ◽  
Chemical Properties ◽  
Strong Relationship ◽  
Physical And Chemical Properties ◽  
Chemical Image ◽  
Physical And Chemical ◽  
Non Destructive ◽  
And Chemical Properties

In the storage processes strawberries experiencesdetrimental changes so that they can affect the quality of fruit. This change can be detected by testing the physical and chemical properties in particular shelf life period. In generally the measurement of physical and chemical properties are done manually andcausing damage to the object being observed (destructive method). Based on description above, it is necessary to measure non-destructive method using digital image processing. This study aimed to identify the relationship between physical and chemical propertiesvariables and image quality variables (area, height, widht, perimeter red index andblue index) based on 0, 1, and 2 days shelf life using an image processing program. The sample used in this study were 155 pieces strawberry from A quality. The strawberry image was taken by using a CCD camerathen extracted using SharpDevelop 4.2 software. Physical and chemical properties of the strawberry were measured using digital O'hauss pioneer scales, penetrometer, refractometer and pH meter to obtain data on weight, hardness, total dissolved solids and acidity (pH). Correlation test results indicated from strong to very strong relationship between physical and chemical properties variablesand image quality variables with a range of correlation coefficient values from 0,725 to 1,000. Image quality variables that could be used as input for estimating shelf life was blue index, with validation test resulted 87,7%total accuracy. Keywords: characteristics, chemical, image processing, physical, shelf life, strawberry

Investigating the Carotenogenesis Process in Papaya Fruits during Maturity and Ripening by Non-Destructive Spectroscopic Probes

2020 ◽  
Vol 53 (18) ◽  
pp. 2903-2920
Author(s):  
Aradhana Tripathi ◽  
Chhavi Baran ◽  
Aarti Jaiswal ◽  
Aishwary Awasthi ◽  
Rahul Uttam ◽  
...  
Keyword(s):  
Spectroscopic Probes ◽  
Non Destructive

scholarly journals KAJIAN SIFAT FISIK DAN KIMIA JERUK SIAM (Citrus nobilis var. microcarpa) SEMBORO BERDASARKAN UMUR SIMPAN MENGGUNAKAN PENGOLAHAN CITRA DIGITAL

2019 ◽  
Vol 23 (1) ◽  
pp. 68
Author(s):  
Herman Setiawan ◽  
Dedy Wirawan Soedibyo ◽  
Dian Purbasari
Keyword(s):  
Shelf Life ◽  
Chemical Properties ◽  
Fruit Weight ◽  
Physical And Chemical Properties ◽  
Code Size ◽  
Two Stages ◽  
Physical And Chemical ◽  
Non Destructive ◽  
And Chemical Properties

Since hundreds of years ago, orange have grown in Indonesia either naturally or cultivated. One of the most popular places for producing orange varieties is Semboro, Jember Regency. The quality of Semboro oranges is influenced by the level of harvest age and shelf life. In the storage process, Orange expiriences physically and chemical changes at each shelf life which is detrimental. At present the tests performed on Semboro orange are destructive. Based on this, non-destructive measurements are needed by using other methods such as digital image processing. The purpose of this study was to identify the relationship between the physical and chemical properties of Semboro orange based on shelf life. The Semboro Orange used was 150 fruits of super quality with  code size 1 and the same picking age of 28 MSB (weeks after flowering). Semboro oranges are stored for 15 days and measured with variations in shelf life of 1, 8 and 15 days. This research was conducted in two stages, namely taking pictures and measuring physical and chemical characteristics. Orange samples were then measured interm of physical and chemical properties using the O'hauss pioneer digital scales, penetrometer, refractometer and pH meter to obtain data on fruit weight, fruit hardness, total dissolved solids and acidity (pH) of the fruit. The value of the image quality variable and the physical and chemical properties were analyzed using one way anova test, correlation, regression, boxplot and validation test.

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