Researchers develop a procedure and a cheap, fast and eco-friendly device capable of detecting bitter almonds

phys.org | 6/17/2019 | Staff
Mijac (Posted by) Level 3
Click For Photo: https://scx2.b-cdn.net/gfx/news/2019/180-researchersd.jpg

Alicante University's Analytical Atomic Spectrometry research group led by Analytical Chemistry Professor Juan Mora Pastor, has developed a new procedure and device to detect bitter almonds based on digital image processing in real time. This is a non-destructive analytical method based on fluorescence and artificial vision to identify bitter almonds. Thus, the basis of the method lies in the fluorescence emitted by the compounds naturally present in bitter almonds. These can be detected specifically only by illuminating the sample with light of appropriate wavelength and subsequent processing of the image generated. The method allows researchers to automate the classification of sweet and bitter almonds quickly, simply, objectively and in real time using a cheap, eco-friendly and non-destructive procedure.

There has been no discriminatory, easy or quick method that meets the needs of the industry at any level of the production chain. Speed, accuracy, objectivity, simplicity of application, reproducibility and being a non-destructive method that respects the environment are some of its many advantages. Moreover, it does not require the use of chemical reagents and does not generate any type of waste, and the method can be used safely by any operator without prior specific training. Additionally, the system allows for automated and online industrial deployment.

Beneficiaries - Technology - Almond - Producers - Cooperatives

The beneficiaries of this technology include almond producers, agri-food cooperatives, nougat companies, ice-cream manufacturers, bakers and pastry makers, as well as suppliers of ingredients that include almonds in their product portfolio.

The technology can be easily implemented industrially, allowing all bitter almonds to be detected unequivocally and is already available to companies interested in its commercial exploitation through the UA Technology & Knowledge Transfer Office.

Almond - Tree - Variability - Taste - Almonds

The almond tree has a great genetic variability. Although sweet taste is dominant in almonds, there is still a large presence of bitter almonds in Spanish crops. According to Juan Mora, the problem of...
(Excerpt) Read more at: phys.org
Wake Up To Breaking News!
Sign In or Register to comment.

Welcome to Long Room!

Where The World Finds Its News!