Ultrasonic study of the complete dehydration process of orange peel

摘要: Abstract The use of ultrasonic measurements as an alternative technique to control the natural dehydration process orange peel is assessed by means studying a sample 140 fully hydrous “Navelina” oranges at ambient conditions. Velocity and absorption coefficients ultrasound waves through were measured together with physico-mechanical properties (weight loss, oil-gland break stress thickness peel) for period 84 days, i.e. far complete state fruit. In this study, time dependence correlations between them are shown. Finally, absolute scale hydration has been established using that could be in non-destructive way. These can also used obtain information about thickness.