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I. Doymaj and O. Ismail, “Drying Characteristics of Sweet Cherry,” Food and Bioproducts Processing, Vol. 89, No. 1, 2011, pp. 31-38. doi:10.1016/j.fbp.2010.03.006

has been cited by the following article:

• TITLE: Sensing the Moisture Content of Dry Cherries—A Rapid and Nondestructive Method

  AUTHORS: Chari Venkatkrishna Kandala, Ramesh Avula, Vijayasaradhi Settaluri, Ronda Srinivasa Reddy, Naveen Puppala

  KEYWORDS: Cherries; Moisture Content; Capacitance; Impedance; Phase Angle; Regression; CI Meter

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.9B, August 23, 2013

  ABSTRACT: Impedance (Z), and phase angle (θ) of a parallel-plate capacitor with a single cherry fruit between the plates were measured using a CI meter (Chari’s Impedance meter), at 1 and 9 MHz. Capacitance C was derived from Z and θ, and by using the C, θ, and Z values of a set of cherries whose moisture content (MC) values were later determined by the hot air-oven method, a calibration equation was developed. Using this equation, and their measured C, θ, and Z values, the MC of a group of cherries, not used in the calibration, was predicted. The predicted values were compared with their vacuum-oven values. The method worked well with an R2 value of 0.98 and a standard error of prediction (SEP) of 1.24, in the measured moisture range between 5% and 20%.