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Uses of thermal properties for non-d...

Varith, Jatuphong.

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Uses of thermal properties for non-destructive assessment of apple quality.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Uses of thermal properties for non-destructive assessment of apple quality./
作者:	Varith, Jatuphong.
面頁冊數:	170 p.
附註:	Source: Dissertation Abstracts International, Volume: 63-04, Section: B, page: 1941.
Contained By:	Dissertation Abstracts International63-04B.
標題:	Engineering, Agricultural. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3051946
ISBN:	0493661514

Uses of thermal properties for non-destructive assessment of apple quality.
Varith, Jatuphong.

Uses of thermal properties for non-destructive assessment of apple quality. - 170 p.

Source: Dissertation Abstracts International, Volume: 63-04, Section: B, page: 1941.

Thesis (Ph.D.)--Washington State University, 2001.

During heating, surface temperature of bruised apple tissue was 1–2°C lower than that of sound tissue, and was successfully observed on thermograms. Thermal diffusivity (<math> <f> <g>a</g></f> </math>) was assumed to be lower in the bruised than in the sound tissues. To confirm the findings, thermal conductivity (k), specific heat (Cp) and density (<math> <f> <g>r</g></f> </math>), of the bruised and sound tissues were measured. The k value of bruised apple tissue was 9%–26% higher than that of sound tissue, depending on bruise age and variety; density (<math> <f> <g>r</g></f> </math>) was 5% higher in bruised than in sound tissue; and Cp was not different between bruised and sound tissues. With the thermal diffusivity relationship <math> <f> <g>a</g>=<fr><nu>k</nu><de><g>r</g>&dot;C<g>r</g></de></fr></f> </math>, change in k dominates over change in <math> <f> <g>r</g></f> </math>, and <math> <f> <g>a</g></f> </math> was &sim;4%–20% higher in bruised than in the sound tissues, contradicting to the earlier assumption. The Finite element (FE) modeling was used to validate the findings and found the results compatible to those observed in thermograms with the higher <math> <f> <g>a</g></f> </math> under heating scenarios. The FE model proved that <math> <f> <g>a</g></f> </math> in bruised tissue was actually higher than in the sound tissue.

ISBN: 0493661514Subjects--Topical Terms:

1019504
Engineering, Agricultural.

Uses of thermal properties for non-destructive assessment of apple quality.
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100 1 $a Varith, Jatuphong. $3 1943544
245 1 0 $a Uses of thermal properties for non-destructive assessment of apple quality.
300 $a 170 p.
500 $a Source: Dissertation Abstracts International, Volume: 63-04, Section: B, page: 1941.
500 $a Chair: Gary M. Hyde.
502 $a Thesis (Ph.D.)--Washington State University, 2001.
520 $a During heating, surface temperature of bruised apple tissue was 1–2°C lower than that of sound tissue, and was successfully observed on thermograms. Thermal diffusivity (<math> <f> <g>a</g></f> </math>) was assumed to be lower in the bruised than in the sound tissues. To confirm the findings, thermal conductivity (k), specific heat (Cp) and density (<math> <f> <g>r</g></f> </math>), of the bruised and sound tissues were measured. The k value of bruised apple tissue was 9%–26% higher than that of sound tissue, depending on bruise age and variety; density (<math> <f> <g>r</g></f> </math>) was 5% higher in bruised than in sound tissue; and Cp was not different between bruised and sound tissues. With the thermal diffusivity relationship <math> <f> <g>a</g>=<fr><nu>k</nu><de><g>r</g>&dot;C<g>r</g></de></fr></f> </math>, change in k dominates over change in <math> <f> <g>r</g></f> </math>, and <math> <f> <g>a</g></f> </math> was &sim;4%–20% higher in bruised than in the sound tissues, contradicting to the earlier assumption. The Finite element (FE) modeling was used to validate the findings and found the results compatible to those observed in thermograms with the higher <math> <f> <g>a</g></f> </math> under heating scenarios. The FE model proved that <math> <f> <g>a</g></f> </math> in bruised tissue was actually higher than in the sound tissue.
520 $a Additional work also revealed that k has a positive linear relationship with elastic moduli and failure stress with averaged r<super>2</super> of 0.51. Stiffer apples had higher k values. The k value may be an approximate predictor for physical properties of apple tissue but requires a change of at least 5% to attain a minimum sensitivity for detecting a change in physical properties.
520 $a This dissertation describes a thermal imaging technique to detect bruises in various apples as well as the measurements of Cp, k, and <math> <f> <g>r</g></f> </math> on apple tissues contributing to the changes of α in bruised tissues. It also describes an investigation of relationships between thermal and physical properties of apple tissues, providing background for a possible non-destructive means to assess apple qualities. This work proposes the use of thermal imaging for apple grading, either for defects or quality, and outlines the groundwork for better design and improvement of the technique.
590 $a School code: 0251.
650 4 $a Engineering, Agricultural. $3 1019504
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0539
690 $a 0359
710 2 0 $a Washington State University. $3 678588
773 0 $t Dissertation Abstracts International $g 63-04B.
790 1 0 $a Hyde, Gary M., $e advisor
790 $a 0251
791 $a Ph.D.
792 $a 2001
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3051946