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Vol. 11, Special Issue 3 (2022)

A critical review of the acoustic resonance approach in food processing: A novel non-destructive technology

Author(s):
Shrikrishna Nishani, Shrinivas Deshpande and Kiran Nagajjanavar
Abstract:
Food storage conditions influence the subsequent softening process and shelf life. In reference texture tests, quality parameters have traditionally been measured using a texture analyzer or penetrometer. Acoustic Vibration Technology (AVT) was used in this study to estimate quality parameters of food products in a non-destructive manner. Using a shaker, this technique was used to detect responses to imposed vibration of intact food material. To process response signals, a fast Fourier transform algorithm was used, and the desired results were extracted. This study demonstrates the AVT's and vibration response data's ability to predict quality and the significant advantage for commercial scale equipments.
Pages: 853-857  |  329 Views  178 Downloads
How to cite this article:
Shrikrishna Nishani, Shrinivas Deshpande and Kiran Nagajjanavar. A critical review of the acoustic resonance approach in food processing: A novel non-destructive technology. The Pharma Innovation Journal. 2022; 11(3S): 853-857.

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