Study of soluble solid content in limau madu with capacitive sensing technique / Hudaliyana Ghazali, Rafidah Rosman and Zaiton Sharif

Limau Madu is one of two types of citrus that are
widely planted in Malaysia. Prior to being marketed to the end
users, the Limau Madu would go through the grading process.
Among the criteria for a good grading is the taste. However,
testing the taste of Limau Madu non-destructively is often
challenging. One of the methods to determine the solid soluble
content of Limau Madu non-destructively is capacitance sensing
technique. The capacitance is measured at different frequencies
for several days. The finding shows that as the longer orange is
being kept, the permittivity of the fruit, ɛr declines. In term of
frequency, permittivity of Limau Madu is highest at frequency of
10 MHz. However, it is different case with SSC which slightly
increased over the course of seven days. The performance of the
fruit has better impact at lower frequency.