THE RELATION BETWEEN THE TEXTURE PROPERTIES OF MANGOSTEEN (GARCINIAMANGOSTANA LINN.) AND THE RESONANCE FREQUENCY IN DETECTION OF THETRANSLUCENT AND YELLOW GUMMY LATEX

Rittisak Jaritngam; C. Limsakul; B. Wongkittiserksa

doi:10.9755/ejfa.v25i2.11553

THE RELATION BETWEEN THE TEXTURE PROPERTIES OF MANGOSTEEN (GARCINIAMANGOSTANA LINN.) AND THE RESONANCE FREQUENCY IN DETECTION OF THETRANSLUCENT AND YELLOW GUMMY LATEX

Authors

Rittisak Jaritngam Department of Electrical Engineering, Faculty of Engineering, Prince of Songkla University, Thailand
C. Limsakul Department of Electrical Engineering, Faculty of Engineering, Prince of Songkla University, Thailand
B. Wongkittiserksa Department of Electrical Engineering, Faculty of Engineering, Prince of Songkla University, Thailand

DOI:

https://doi.org/10.9755/ejfa.v25i2.11553

Keywords:

Vibration fruit based on Strain gage Sensor (VFSS), Feature extraction, Yellow gummy latex

Abstract

A nondestructive measurement to predict an internal translucent disorder and yellow gummy latex in mangosteen fruit has proposed by using Vibration Frequency based on Strain gage Sensor (VFSS). This measurement was used vibration with frequency 0 ? 50 Hz. The VFSS of 100 mangosteen samples were obtained an evaluation of various existed VFSS signal features based on time and frequency domains. From the experimental results, mass is the best comparing with the other property. This measurement can detect the yellow gummy latex in mangosteen at 35 Hz and 40 Hz.

Downloads

Download data is not yet available.

View Abstract PDF Download PDF

Published

2012-11-28

How to Cite

Jaritngam, R., C. Limsakul, and B. Wongkittiserksa. “THE RELATION BETWEEN THE TEXTURE PROPERTIES OF MANGOSTEEN (GARCINIAMANGOSTANA LINN.) AND THE RESONANCE FREQUENCY IN DETECTION OF THETRANSLUCENT AND YELLOW GUMMY LATEX”. Emirates Journal of Food and Agriculture, vol. 25, no. 2, Nov. 2012, pp. 89-96, doi:10.9755/ejfa.v25i2.11553.