X-ray Attenuation Coefficients using Polychromatic X-ray Imaging of Pecan Components

Autor:	Paul R. Weckler, Nachiket Kotwaliwale, Gerald H. Brusewitz
Rok vydání:	2006
Předmět:	Coefficient of determination business.industry Chemistry Attenuation Shell (structure) X-ray Soil Science X ray attenuation Optics Quality (physics) Control and Systems Engineering Attenuation coefficient business Agronomy and Crop Science Beam (structure) Food Science
Zdroj:	Biosystems Engineering. 94:199-206
ISSN:	1537-5110
Popis:	Digital X-ray imaging has very good potential for non-destructive quality evaluation of intact pecans. Information extracted from X-ray images requires knowledge of the X-ray attenuation properties of the individual components of pecans, viz . nutmeat and shell. Linear attenuation coefficients of pecan components were determined from digital X-ray images taken under polychromatic X-ray beam. Attenuation coefficient varied with X-ray tube peak voltage and sample thickness. Regression models with a value for the coefficient of determination R 2 of more than 0·9 were developed to predict attenuation coefficient of pecan nutmeat at a given voltage and nutmeat thickness. The linear attenuation coefficient of pecan shell was higher than that of nutmeat.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9c1b576d63ffd5d5b26db53204282861 https://doi.org/10.1016/j.biosystemseng.2006.02.013 Zobrazit plný text záznamu Full Text from ScienceDirect