A review of non-destructive techniques applied for measuring quality of oil palm fresh fruit bunches
The quality of oil palm fruits is evaluated through several characteristics such as the ripeness level, oil content, and free fatty acid. Besides human visual assessment and destructive techniques, another alternative method that provides quality assessment on oil palm fresh fruits bunches (FFB)...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | en |
| Published: |
SixScientia Resources
2020
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| Subjects: | |
| Online Access: | http://ir.unimas.my/id/eprint/38033/1/A%20review%20of%20non-destructive%20techniques.pdf http://ir.unimas.my/id/eprint/38033/ https://www.myjafe.com/wp-content/uploads/2020/04/MYJAFE2020-0002.pdf |
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| Summary: | The quality of oil palm fruits is evaluated through several characteristics such as the ripeness
level, oil content, and free fatty acid. Besides human visual assessment and destructive
techniques, another alternative method that provides quality assessment on oil palm fresh
fruits bunches (FFB) is through the application of non-destructive techniques. A few of the
non-destructive techniques are covered in this review such as machine vision system, visible
or near infrared spectroscopy, image processing using relative entropy, fluorescence
technique, Kinect camera, and optical sensor system. The main quality parameter that is being
evaluated is the ripeness level of the FFB because the maturity of FFB has a direct impact on
the quality of the extracted oil that will eventually affect the economic value of palm oil. |
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