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Design and develop a nondestructive infrared spectroscopy instrument for assessment of mango (Mangifera indica) quality

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Abstract

A portable infrared spectroscopy system has been designed and developed for assessment of quality of mango fruit. This paper describes the design and development of a fruit quality grading device using reflectance mode optical sensor. The experiment was conducted to obtain the best results from the system and the device was correlated according to the measured output. In the experiment, several samples of mango fruits have been monitored for six days to study the relation how fruit quality increases with time as fruit ripens. Between the unripe mango fruit and the ripest one, a range of 3.5 V to 4.2 V was measured by the developed system. The rate of quality increase was calculated as an average of 6.7 mV per day. These results were used to correlate the final hardware and software development of the device. The results demonstrate that, portable near infrared spectroscopy is feasible for evaluating mango quality non-destructively.

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Abbreviations

AC:

Alternating current

A/D:

Analogue to digital

Av:

Voltage gain

°C:

Degree Celsius

DC:

Direct current

FAD:

Fruit assessment device

IR:

Infrared

JFET:

Junction field-effect transistor

LCD:

Liquid crystal display

LED:

Light-emitting diode

mV:

Milli-volts

μm:

Micrometers

NIR:

Near infrared (750–2500 nm)

NIRS:

Near infrared spectroscopy

nm:

Nanometers

Vo:

Output voltage

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Acknowledgments

Authors are thankful to the Faculty of Health Science & Biomedical Engineering, UTM University for providing the necessary facilities and equipments for the fabrication and testing. This work is supported by the Ministry of Higher Education (MOHE), vote number 05J75. Research University Grant, Scheme Tier 2 (PY/2012/00264) sanctioned by Universiti Teknologi Malaysia.

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Correspondence to Basem Abu Izneid or M. I. Fadhel.

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Izneid, B.A., Fadhel, M.I., Al-kharazi, T. et al. Design and develop a nondestructive infrared spectroscopy instrument for assessment of mango (Mangifera indica) quality. J Food Sci Technol 51, 3244–3252 (2014). https://doi.org/10.1007/s13197-012-0880-z

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  • DOI: https://doi.org/10.1007/s13197-012-0880-z

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