Sensing the Moisture Content of Dry Cherries—A Rapid and Nondestructive Method
- 1 United States Department of Agriculture, Dawson, USA
- 2 R&D, Cherry Central, Traverse City, USA
- 3 Department of Biotechnology, K.L. University, Vaddeswaram, India
- 4 Department of Biotechnology, K.L. University, Vaddeswaram, India
- 5 New Mexico State University, Clovis, USA.
Abstract
Impedance (Z), and phase angle ( θ ) of a parallel-plate capacitor with a single cherry fruit between the plates were measured using a CI meter (Chari’s Impedance meter), at 1 and 9 MHz. Capacitance C was derived from Z and θ, and by using the C, θ , and Z values of a set of cherries whose moisture content (MC) values were later determined by the hot air-oven method, a calibration equation was developed. Using this equation, and their measured C, θ , and Z values, the MC of a group of cherries, not used in the calibration, was predicted. The predicted values were compared with their vacuum-oven values. The method worked well with an R2 value of 0.98 and a standard error of prediction (SEP) of 1.24, in the measured moisture range between 5% and 20%.
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