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An J, Luo X, Xiong L, Tang X, Lan H. Discrimination of Inner Injury of Korla Fragrant Pear Based on Multi-Electrical Parameters. Foods 2023; 12:foods12091805. [PMID: 37174343 PMCID: PMC10177895 DOI: 10.3390/foods12091805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 04/23/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
Inner-injury fragrant pears are easily prone to rot during storage. Discriminating inner injury in the Korla fragrant pear from the normal pear is difficult as the flesh may be injured while the peel of the fruit remains intact. This study demonstrated the recognition of inner-injury pears based on their electric characteristics to pick out the inner-injury pears before storage. The electrical parameters parallel equivalent capacitance, quality factor, parallel equivalent inductance, parallel equivalent resistance, complex impedance, and phase angle were measured using the fruit electrical characteristic detection instrument. Principal component analysis and correlation analysis were used to determine the characteristic parameters, connected with the qualitative value of the fragrant pear to establish three discrimination models. When the measurement frequency was 100 kHz, compared with the Naïve Bayes and K-nearest neighbor models, the Support Vector Machine model with the characteristic parameters of quality factor, parallel equivalent resistance, and phase angle performed best. The recognition accuracy of the test set was 92.00%, the precision was 92.41%, the recall was 97.33%, and the F1 score was 0.95. Therefore, the electrical characteristic technique effectively detected the inner injury of fragrant pears and provided a new way to distinguish the inner injury of fruits.
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Affiliation(s)
- Jing An
- College of Engineering, China Agricultural University, Beijing 100083, China
- College of Mechanical and Electrical Engineering, Tarim University, Alar 843300, China
| | - Xiuzhi Luo
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Lijian Xiong
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Xiuying Tang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Haipeng Lan
- College of Mechanical and Electrical Engineering, Tarim University, Alar 843300, China
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Wang K, Huang L, Xu Y, Cui B, Sun Y, Ran C, Fu H, Chen X, Wang Y, Wang Y. Evaluation of Pilot-Scale Radio Frequency Heating Uniformity for Beef Sausage Pasteurization Process. Foods 2022; 11:foods11091317. [PMID: 35564039 PMCID: PMC9101778 DOI: 10.3390/foods11091317] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 04/26/2022] [Accepted: 04/28/2022] [Indexed: 11/29/2022] Open
Abstract
Radio frequency (RF) heating has the advantages of a much faster heating rate as well as the great potential for sterilization of food compared to traditional thermal sterilization. A new kettle was designed for sterilization experiments applying RF energy (27.12 MHz, 6 kW). In this research, beef sausages were pasteurized by RF heating alone, the dielectric properties (DPs) of which were determined, and heating uniformity and heating rate were evaluated under different conditions. The results indicate that the DPs of samples were significantly influenced (p < 0.01) by the temperature and frequency. The electrode gap, sample height and NaCl content had significant effects (p < 0.01) on the heating uniformity when using RF energy alone. The best heating uniformity was obtained under an electrode gap of 180 mm, a sample height of 80 mm and NaCl content of 3%. The cold points and hot spots were located at the edge of the upper section and geometric center of the sample, respectively. This study reveals the great potential in solid food for pasteurization using RF energy alone. Future studies should focus on sterilization applying RF energy and SW simultaneously using the newly designed kettle.
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Affiliation(s)
- Ke Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
| | - Lisong Huang
- College of Food Science and Engineering, NanJing University of Finance &Economics, Nanjing 210023, China;
| | - Yangting Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
| | - Baozhong Cui
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
| | - Yanan Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
| | - Chuanyang Ran
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
| | - Hongfei Fu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
| | - Xiangwei Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
| | - Yequn Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
| | - Yunyang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China; (K.W.); (Y.X.); (B.C.); (Y.S.); (C.R.); (H.F.); (X.C.); (Y.W.)
- Correspondence: ; Tel.: +86-135-7241-2298
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