LASER CLASSIFICATION OF OLIVE FRUITS DURING MATURITY ACCORDING TO OPTICAL PROPERTIES | ||||
| Misr Journal of Agricultural Engineering | ||||
| Article 8, Volume 28, Issue 3, July 2011, Page 686-700 PDF (708.52 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/mjae.2011.105014 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| H. E. Hassan1; A. A. Abd El-Rahman2; M. M. Attia3 | ||||
| 1Assoc. Prof., Nat. Inst. of Laser Enhanced Sc. (NILES), Cairo Univ., Egypt. | ||||
| 2Senior Researcher, Agr. Eng. Res. Inst., Agr. Res. Center, El-Dokki, Cairo, Egypt. | ||||
| 3Postgraduate, Nat. Inst. of Laser Enhanced Sc. (NILES), Cairo Univ., Egypt. | ||||
| Abstract | ||||
| The aim of this study was measuring and determination of the optical properties of olive maturity stages (Arbquina variety) using visible laser with 543.5 nm with power 4 mW. The obtained results were as follows: a) The intensity reflection percentages 1.36, 1.0 and 0.51% or absorption percentages 98.64, 99 and 99.49% not accepted for stages 1,2 and 3 respectively. Also, reflection percentage of 0.42% or absorption percentage of 99.58% for stage 5 was refused, b) The intensity reflection percentage 0.47% or the absorption percentage 99.53% was indicator to the best maturity index (2.65) of olive variety. This is considering optical properties instead of ideal maturity index to determine harvesting time., d) Stage 1 was high reflection intensity percentage or low absorption intensity percentage followed with high moisture content and low oil content percentages. Meanwhile, stage 5 with low reflection intensity percentage or high absorption intensity percentage was of low moisture content and high oil content percentages. So, the stage 4 was considered suitable for oil extracting, because of low moisture content 40.41 % and high oil content 19.22 %. It was standard to identify olive maturity stages to get high oil percentage according to optical properties. | ||||
| Keywords | ||||
| Olive; maturity; optical properties; oil; laser; and quality | ||||
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