Ultrasound Assessment of Honey Using Fast Fourier Transform

Sensors

Antonio Jiménez¹  Jesús M. Paniagua¹  Montaña Rufo¹  Alberto González-Mohíno² 

[1] Department of Applied Physics, School of Technology, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain;Research Institute of Meat and Meat Product, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain;

关键词: non-destructive ultrasound;    honey;    fast Fourier transform (FFT);    texture profile analysis (TPA);   

DOI  :  10.3390/s21206748

来源: DOAJ

【 摘 要 】

Ultrasound inspection permits the characteristics of some foodstuffs to be determined easily and cheaply. This experimental study included the determination of various ultrasound parameters provided by the fast Fourier transform (FFT) which had not previously been considered in testing the physical properties of different varieties of honey. These parameters are practically independent of the criteria adopted for their calculation, unlike other ultrasound variables such as pulse velocity or attenuation whose determination can vary depending on those criteria. The study was carried out on four varieties of honey (Eucalyptus, Heather, Thyme, and Thousand Flowers) using 500-kHz transducers. A simultaneously performed honey texture analysis (Texture Profile Analysis-TPA) showed significant linear correlations between the ultrasound variables provided by FFT and the texture parameters. The FFT parameters distinguished between each of the four honey varieties studied.

【 授权许可】

Unknown