Quality Foss Function

If the analysis to be optimized involves a sample in which the relative peak areas are expected to be constant (for instance in a quality control situation), then a criterion may be used that is affected by the relative peak height (A), i.e. FO or Pv may be used. If this is not the case, then a criterion should be selected that does not vary with A ( Rs or S P or P"). This will avoid the very unattractive situation in which the location of the optimum is a function of the (quantitative) composition of the sample, so that in theory there may be different optimum conditions for every single sample ... 

Obtained results show that different phases of fruit (water-soluble compounds and insoluble product matrix) contribute to different extent to the quality preservation of dried fruit as a function of moisture content. At moisture levels higher than 3%, plasticization of the water-soluble phase can promote crystallization or deteriorative processes. Nevertheless, no relevant changes in product texture (mechanical response) occur until the moisture level reaches 12%. This observation is in agreement with the great contribution of fhe insoluble producf mafrix phase (less water-plasticizable) fo fhe mechanical properfies. 

A resonator is characterized by a transfer function showing a narrow frequency bandwidth. In its simplest expression, it can be represented by a circuit consisting of three elements in series, an inductor L, a capacitor C and a resistor R, the latter reflecting the damping of the system. The important parameters are the resonance frequency fo in the absence of damping and the quality factor Q ... 

---