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ARS Home » Southeast Area » Dawson, Georgia » National Peanut Research Laboratory » Research » Publications at this Location » Publication #295135
Title: Sensing the Moisture Content of Dry Cherries - A Rapid and Nondestructive Method

Author
item Kandala, Chari
item AVULA, R - Cherry Central
item TUCKER, J - Oceana Foods

Submitted to: Food and Nutrition Sciences
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/22/2013
Publication Date: 9/15/2013
Citation: Kandala, C., Avula, R., Tucker, J. 2013. Sensing the Moisture Content of Dry Cherries - A Rapid and Nondestructive Method. Food and Nutrition Sciences. 4:38-42.

Interpretive Summary: Impedance (Z), and phase angle (') of a parallel-plate capacitor with a single cherry fruit between the plates was measured using a CI meter (Chari’s Impedance meter), at 1 and 9 MHz . Capacitance C, was derived from Z and ', and using the C, ', and Z values of a set of cherries whose moisture content (MC) values were determined by the hot air-oven method, a calibration equation was developed. Using this equation, and their measured C, ', and Z values, the MC of a group of cherries, not used in the calibration, was predicted. The predicted values were compared with the values obtained by the vacuum oven method. 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%.

Technical Abstract: Impedance (Z), and phase angle (') of a parallel-plate capacitor with a single cherry fruit between the plates was measured using a CI meter (Chari’s Impedance meter), at 1 and 9 MHz . Capacitance C, was derived from Z and ', and using the C, ', and Z values of a set of cherries whose moisture content (MC) values were determined by the hot air-oven method, a calibration equation was developed. Using this equation, and their measured C, ', and Z values, the MC of a group of cherries, not used in the calibration, was predicted. The predicted values were compared with the values obtained by the vacuum oven method. 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%.