| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277576 | Journal of Food Engineering | 2013 | 8 Pages |
Abstract
⺠Attenuation and ultrasound velocity of mango juices were measured at 25 MHz. ⺠The analyzed mangoes had a maturity ranging from “hard green” to ripe. ⺠Measurements showed large changes with brix, sugar composition and fruit firmness. ⺠Velocity was found to be more accurately estimated than attenuation. ⺠PLS models were developed to predict sucrose and titratable acidity from brix, velocity and firmness.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Marc Valente, Alexia Prades, Didier Laux,