Classification of longan fruit bruising using visible spectroscopy

This research showed the potential of using visible spectroscopy for classification of non-bruised and bruised longan fruits. The visible spectra of bruised and non-bruised longan fruits were acquired from 400 to 700 nm with 10 nm resolution by the spectrophotometer. The principal component analysis (PCA), Partial Least Square Discriminant Analysis (PLS-DA) and Soft Independent Modeling of Class Analogy (SIMCA) were used to develop classification models. The Partial Least Square Discriminant Analogy (PLS-DA) showed better classification accuracy than SIMCA with 100% correctness. The result was found to be helpful for the application in the industry for on-line and portable application.     

Effects of design features on combustion efficiency and emission performance of a biomass-fuelled fluidized-bed combustor

This paper presents an analysis of some measures leading to intensification of the combustion process in a biomass-fuelled fluidized-bed combustor with a cone-shape bed (or ‘conical FBC’). Two combustors firing rice husks with elevated fuel-ash content were the focus of this study. Compared to the pilot 350-kW_th conical FBC exhibiting combustion efficiency of up to 96%, the newly constructed 400-kW_th combustor included geometrical and design modifications aimed at improving the combustion efficiency and emission performance of the reactor. Differences between the air distributors and Δp–u diagrams (accounting for the total pressure drop across the air distributor and gas–solid fluidized bed) for the two reactors are discussed. Axial temperature and gas concentration (O₂, CO and NO_x) profiles in the combustors were compared for similar operating conditions (excess air and heat release rate per unit cross-sectional area). At excess air of 40–60%, the bed temperature in the advanced conical FBC was substantially, by about 180 °C, higher than that in the pilot combustor, mainly, due to better fuel–air mixing and higher residence time of reactants. The formation and decomposition of CO and NO in the bed region as well as in the freeboard of these two combustors showed quite different trends under similar operating conditions. At excess air of 40–60%, the CO emission from the advanced conical FBC was found to be much (7–8 times) lower than that from the pilot combustor, while the NO_x emissions were represented by almost the same values. High (over 99%) combustion efficiency was achieved when firing rice husk in the advanced 400 kW_th conical FBC for the range of excess air.     

A Preliminary Study on Classification of Mango Maturity by Compression Test

A preliminary study toward the design of a firmness tester suitable for mango maturity classification was conducted through an experiment consisting of two parts: (1) probe selection, followed by (2) evaluation of the selected probe in mango maturity classification using a texture analyzer. This resulted in a technique based on the firmness of the fruit measured by a compression test with a maximum force of 3N using a 5mm diameter spherical stainless steel probe. This technique demonstrated the possibility of classifying the maturity of mangoes into two different stages, i.e., 60% and 80% of full ripeness. However, it could not detect the difference between 60% and 70% of full ripeness or between 70% and 80% of full ripeness.     

Combustion and emission characteristics of a swirling fluidized-bed combustor burning moisturized rice husk

Burning of rice husk in a swirling fluidized-bed combustor (SFBC) was the focus of this experimental study. Swirl motion of a fluidized bed in this combustor was induced by an annular spiral distributor of primary air and also promoted by tangential injection of secondary air into the bed splash zone. “As-received” rice husk was moisturized with the aim to control NO emission from the combustor. The SFBC was tested at a constant fuel feed rate (of about 80 kg/h) for six fuel-moisture contents (from 8.4% to 35%). In each test series for the particular fuel quality, excess air was ranged from about 20% to 80%. Radial and axial profiles of temperature and gas concentrations (O₂, CO and NO) were plotted for different fuel options and operating conditions with the aim to study pollutants formation and reduction in different regions of the SFBC. With increasing the fuel-moisture content, the emission of NO from the combustor apparently reduced, while the emission of CO was adjusted at a quite low level due to the effects of secondary air. An effective least-cost control of both NO and CO emissions and high (over 99%) combustion efficiency are achievable when firing moisturized rice husk in this SFBC.     

Evaluation of apparent viscosity of Para rubber latex by diffuse reflection near-infrared spectroscopy

Near-infrared spectroscopy in diffuse reflection mode was used to evaluate the apparent viscosity of Para rubber field latex and concentrated latex over the wavelength range of 1100 to 2500 nm, using partial least square regression (PLSR). The model with ten principal components (PCs) developed using the raw spectra accurately predicted the apparent viscosity with correlation coefficient (r), standard error of prediction (SEP), and bias of 0.974, 8.6 cP, and -0.4 cP, respectively. The ratio of the SEP to the standard deviation (RPD) and the ratio of the SEP to the range (RER) for the prediction were 4.4 and 16.7, respectively. Therefore, the model can be used for measurement of the apparent viscosity of field latex and concentrated latex in quality assurance and process control in the factory.     

Instrumental Textural Properties of Mango (cv Nam Doc Mai) at Commercial Harvesting Time

Mango fruit (Mangifera indica L., cv Nam Doc Mai number 4) of three different sizes, were evaluated for their instrumental texture properties, in accordance with the exporter requirements at commercial harvesting time. The size classification of mangoes was determined by the mass of the fruit. The large size weighed more than 351 g, the medium size 330–350 g, and the small size 260–329 g. The results of deformation at a force of 20 N, energy of absorption from a compression test and the average hardness from puncture tests varied for the different sizes. The large size showed firmer and more elastic in relation to the compression force, as well as the hardest and most rigid in response to the puncture force. The peel and flesh strengths of large, medium, and small sizes at the commercial harvesting date did not differ with bio-yield force, which indicated that the strength of the flesh under the peel was very close to the rupture force, which indicated the strength of peel. Examples of the applications of these properties for postharvest handling are described.     

Evaluation of tomato textural mechanical properties

The texture of fresh tomatoes (Lycopersicum esculentum Mill., ‘Momotaro’) at three different stage of ripeness (mature green, pink, and red) was intensively evaluated. The double-cycle load plate compression test showed that initial firmness, average firmness, energy absorption, deformation ratio, and relaxation ratio were sensitive textural parameters for identifying the maturity stages. From a puncture test, initial firmness, average firmness, apparent modulus of elasticity, rupture force, toughness, and deformation at the rupture point were sensitive to the maturity stages. The mature unripe tomato deformed linearly as a function of force; hence, the firmness was constant. However, the fully ripe tomato firmness increased as a function of applied force. The fruit strain increased during ripening, and it was independent of fruit size. The unripe tomato was more elastic than the ripe one. The peel at the mature green stage contributed approximately 70% of the firmness of the fruit and approximately 90% at the pink stage and red stage. The rupture force by the puncture test (traditionally, peak force) was correlated well with other textural parameters, which indicated that it could be used as a firmness representative parameter, as has been used by many researchers. The degree of elasticity was a better indicator for elasticity than the relaxation ratio.     

Non-linear viscoelastic behavior of cooked white,brown, and germinated brown Thai jasmine rice by large deformation relaxation test

Stress relaxation tests at high strain were conducted on scoops of cooked white, brown, and germinated brown Thai jasmine rice using a King Mongkut’s Institute of Technology Ladkrabang test rig. The diameter of the scoop was 35 mm and the height was 10 mm. Non-linear modeling, consisting of four relaxation models, was applied to the data obtained for each type of rice. The modeling methods included Peleg and Normand’s; Yadav, Roopa, and Bhattacharya’s; Jaya and Durance’s; and Myhan, Markowski, and Daszkiewicz’s. The cooked white rice showed greater tenderness compared to the others. The toughness of the three types of cooked rice was not found to be different. The Myhan et al. model was the most accurate in describing the non-linear viscoelastic behavior of all types of cooked rice. The cooked brown rice showed the highest initial decay rate, but the lowest relaxation, lowest elasticity, and greatest viscosity. In contrast, the cooked white rice had opposite characteristics.     

Sensory Quality Evaluation of Rice Using Visible and Shortwave Near-Infrared Spectroscopy

This research aimed to develop both visible and shortwave near-infrared spectroscopy to evaluate the sensory qualities of cooked rice. In this study, four different types of milled rice were used: parboiled, white, new Jasmine, and aged Jasmine. The sensory qualities of cooked rice (adhesiveness, hardness, stickiness, dryness, whiteness, and aroma) were evaluated by a trained sensory panel. The results demonstrated that these sensory attributes correlated with visible and shortwave near-infrared spectral data. Both visible and shortwave near-infrared spectroscopy models used for predicting the sensory qualities of cooked rice were established using partial least squares regression. All prediction results for sensory qualities showed a range of R²_val between 0.837 and 0.918, with the highest found for aroma (0.918). The proposed models can be utilized in quality control by the rice industry.