저장기간에 따른 사과 과육의 기계적 특성 및 초음파 파라미터

Abstract

The potential use of ultrasonic technique for firmness measurement of apples was evaluated. Mechanical properties(bioyield deformation, bioyield strength, rupture deformation, ultimate strength, and elastic modulus) and ultrasonic parameters (ultrasonic velocity, attenuation coefficient and the first peak frequency) of the apple flesh during the storage time were measured and analyzed. Ultrasonic parameters were determined from the measurement of ultrasonic wave transmission through the apple flesh specimen. Mechanical properties were obtained by universal testing machine. The bioyield strength, rupture strength, elastic modulus, ultrasonic velocity, and the first peak frequency of the apple flesh decreased with the storage time. The bioyield deformation, rupture deformation, and ultrasonic attenuation coefficient increased with the storage time. The correlation analysis between ultrasonic parameters and mechanical properties and the storage time was performed. The high correlations were found between the storage time and the ultrasonic parameters, and these relationships seem to be useful for determining the firmness of the apple flesh.