scholarly journals Automatic Non-destructive Quality Inspection System for Oil Palm Fruits

2014 ◽  
Vol 28 (3) ◽  
pp. 319-329 ◽  
Author(s):  
Muhammad Makky ◽  
Peeyush Soni ◽  
Vilas M. Salokhe

Abstract In this research a non-destructive, rapid and cost effective examination machine for the estimation of the ripeness fraction, oil content and free fatty acid level in oil palm fresh fruits bunch was developed. The automatic machine-vision based inspection system provided consistency, rapid estimation and acceptable accuracy results in non-destructive manner. Fresh fruits bunch samples from Tenera cultivar (7 to 20 years trees) were taken from Cimulang plantation, Bogor, Indonesia. Two statistical analysis methods were used: a forward stepwise multiple linear regression analysis and a multilayer-perceptron artificial neural network analysis. The best prediction of ripeness and oil content models were obtained using the latter method, while the best free fatty acid prediction model was developed by the first method. The models were then employed in the machine-vision inspection systems of the machine. The system best prediction accuracy of ripeness, oil content and free fatty acid models was 93.5, 96.41, and 89.32%, with standard error of prediction being 0.065, 0.044 and 0.068, respectively. The system was tested through a series of field tests, and successfully examined more than 12 t of fruits bunch per hour, without causing damage.

LWT ◽  
2021 ◽  
Vol 143 ◽  
pp. 110893
Author(s):  
Iman Tahmasbian ◽  
Helen M. Wallace ◽  
Tsvakai Gama ◽  
Shahla Hosseini Bai

2018 ◽  
Vol 24 (2) ◽  
pp. 67-76
Author(s):  
Sujadi Sujadi ◽  
Hasrul Abdi Hasibuan ◽  
Meta Rivani ◽  
Abdul Razak Purba

Fresh fruit bunches (FFB) consist of fruit be composed grade in few spikelet. Fruit at a spikelet can be distinguished into performed fruit namely internal fruit, middle fruit and outer fruit as soon as each section contain parthenocarpy fruits. This research was conducted for determine composition and content fatty acid of oil at internal fruit, middle, outer and parthenocarpy fruit from oil palm fruit. Samples of fruit came from 3 – 5 spikelet the central of FFB. Result showed that oil content of outer fruit (46.9 + 9.9)% trend higher be compared middle fruit (42.8 + 10.3)% and internal fruit (39.1 + 9.5)%. Parthenocarpy fruits have a low oil content (14.2 + 16.2)% except yellowish fruit trend high relatively oil content. The main components of fatty acid at outer fruit, middle and internal are palmitic acid, oleic, linoleic and stearic with mean value respectively (44.8 – 45.8)%, (37.6 – 38.0)%, (9.9 – 10.9)% and (4.6 – 4.8)%. Oil content at parthenocarpy fruit have amount main component of fatty acid with performed fruit but composition of palmitic acid (40.0 + 5.9)% and oleic (34.6 + 8.4)% lower while linoleic acid (16.9 + 8.5)% and linolenic (1.6 + 1.8)% higher be compared to performed fruit. Simalungun variety has the highest oil content in the part of fruit, with that PPKS 540 and La Mé respectively. PPKS 540 variety has the highest oleic acid content while PPKS 718 has the highest linoleic content.


2016 ◽  
Vol 24 (2) ◽  
pp. 67-76
Author(s):  
Sujadi Sujadi ◽  
Hasrul Abdi Hasibuan ◽  
Meta Rivani ◽  
Abdul Razak Purba

Fresh fruit bunches (FFB) consist of fruit be composed grade in few spikelet. Fruit at a spikelet can be distinguished into performed fruit namely internal fruit, middle fruit and outer fruit as soon as each section contain parthenocarpy fruits. This research was conducted for determine composition and content fatty acid of oil at internal fruit, middle, outer and parthenocarpy fruit from oil palm fruit. Samples of fruit came from 3 – 5 spikelet the central of FFB. Result showed that oil content of outer fruit (46.9 + 9.9)% trend higher be compared middle fruit (42.8 + 10.3)% and internal fruit (39.1 + 9.5)%. Parthenocarpy fruits have a low oil content (14.2 + 16.2)% except yellowish fruit trend high relatively oil content. The main components of fatty acid at outer fruit, middle and internal are palmitic acid, oleic, linoleic and stearic with mean value respectively (44.8 – 45.8)%, (37.6 – 38.0)%, (9.9 – 10.9)% and (4.6 – 4.8)%. Oil content at parthenocarpy fruit have amount main component of fatty acid with performed fruit but composition of palmitic acid (40.0 + 5.9)% and oleic (34.6 + 8.4)% lower while linoleic acid (16.9 + 8.5)% and linolenic (1.6 + 1.8)% higher be compared to performed fruit. Simalungun variety has the highest oil content in the part of fruit, with that PPKS 540 and La Mé respectively. PPKS 540 variety has the highest oleic acid content while PPKS 718 has the highest linoleic content.


Hypertension ◽  
2014 ◽  
Vol 64 (6) ◽  
pp. 1212-1218 ◽  
Author(s):  
Yasuharu Tabara ◽  
Yoshimitsu Takahashi ◽  
Takahisa Kawaguchi ◽  
Kazuya Setoh ◽  
Chikashi Terao ◽  
...  

1996 ◽  
Vol 1996 ◽  
pp. 137-137
Author(s):  
S. Kavanagh ◽  
P.B. Lynch ◽  
P.J. Caffrey ◽  
W.D. Henry

While there is little information in the literature on the effect of feed freshness on acceptability, feeds containing oxidised or rancid fats are thought to be unpalatable. Both free fatty acid level and peroxide level have been used as measures of fat quality and suitability for feeding especially to young animals. Neither is now considered a reliable predictor of animal performance (Carpenter, 1968). Connolly et al. (1970) found that pig performance was unaffected by high levels of peroxide in the diet or prolonged storage and concluded that it is doubtful if toxicity from lipid peroxides would arise in practical feeding. The aim of this study was the examine the effect of feed freshness on intake and growth of suckling and weaned pigs, using free fatty acid and peroxide levels as indicators of freshness.


Lipids ◽  
1969 ◽  
Vol 4 (1) ◽  
pp. 77-79 ◽  
Author(s):  
Akira Yamamoto ◽  
Masahiro Isozaki ◽  
Takeshi Ishibe ◽  
Mitsuo Nishikawa

Neurology ◽  
2014 ◽  
Vol 82 (13) ◽  
pp. 1142-1148 ◽  
Author(s):  
J.-Y. Choi ◽  
J.-S. Kim ◽  
J. H. Kim ◽  
K. Oh ◽  
S.-B. Koh ◽  
...  

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