Determination of senescent spotting in banana (Musa cavendish) using fractal texture Fourier image

Quevedo, Roberto; Mendoza, Fernando; Aguilera, José Miguel; Chanona, J.; Gutiérrez-López, Gustavo F.

doi:10.1016/j.jfoodeng.2007.06.013

Cited by 92 publications

(74 citation statements)

References 29 publications

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“…The fractal derived from the images of banana peel increased during storage so fractal was introduced as an effective indicator of the senescence process of the banana peel. [27] The enzymatic browning kinetics of sliced pear, sliced apple, and sliced and pureed avocado were studied by calculating L*-value and FD. Obtained results showed that fractal method was more sensitive in difference detection where colour patterns have a non-homogenous colour surface.…”

Section: Effect Of Cut On Lightness Of the Colourmentioning

confidence: 99%

“…[25] It was also found that FD could be applied to describe the enzymatic browning of avocado puree and slices of pear, apple, banana, and avocado. [20][21][22]27,28] The formed fractal structures by aggregation of colloidal particles were also applied to understanding the structure, aggregation, and stability of particles that are responsible for the cloudy appearance of apple juice. [29] FD and lacunarity were studied to evaluate the structural changes in quality of the fresh papaya sliced during environmental conditions.…”

Section: Introductionmentioning

confidence: 99%

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Cloud stability of sour orange juice as affected by pectin methylesterase during come up time: Approached through fractal dimension

Aghajanzadeh

Kashaninejad

Ziaiifar

2017

International Journal of Food Properties

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Cloud stability of the juice is affected by pectin methylesterase (PME) activity. Come up time (CUT) of thermal treatment showed inactivation effect on PME. In this study, lacunarity and fractal dimension (FD) were used to evaluate the effect of CUT on PME activity and appearance of the sour orange juice. The CUT lasted 2.68, 2.58, 2.51, 2.46, 2.43, 2.33, and 2.28 min at 60, 65, 70, 75, 80, 85, and 90°C, respectively. The fractal dimension and lacunarity were estimated using the box counting method. PME activity, cloud value and lightness were measured according to Kimball, spectroscopy methods, and image processing, respectively. Higher PME inactivation and cloud value and lower lightness of the juice were obtained at a higher temperature. FD showed a high correlation with changes in PME activity, cloud, and lightness of the juice. Lacunarity was used to describe the shape and gap distribution within the image. As the combination of FD and lacunarity was useful in the study of the image, these factors could be applied to evaluate the effect of CUT on some of the physical and chemical properties of fruit juice. ARTICLE HISTORY

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Section: Effect Of Cut On Lightness Of the Colourmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Cloud stability of sour orange juice as affected by pectin methylesterase during come up time: Approached through fractal dimension

Aghajanzadeh

Kashaninejad

Ziaiifar

2017

International Journal of Food Properties

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“…Nevertheless, these studies have been mainly focused to describe the morphology of lignocellulosic materials. On the other hand, images analysis of microscopy images could be a useful tool to have a quantitative analysis of several biological materials, including the lignocellulosic plants [5][6][7]. Such studies have not been performed to describe the microstructural changes that occur during the delignification process.…”

Section: Introductionmentioning

confidence: 99%

Fotonic and Electron Microscopy Images for Quality Evaluation of Delignification of Agave Fibers

Hernández-Hernández

Chanona-Pérez

Calderón‐Domínguez

et al. 2014

Image and Video Technology – PSIVT 2013 Workshops

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Abstract. The present work is aimed to study the microstructural changes that occurred during the delignification process of agave fibers using microscopy techniques and image analysis (AI). Acetosolv kinetic was followed by chemical analysis and by light (LM), confocal laser scanning (CLSM), and scanning electron (SEM) microscopies, evaluating the micrographs by image analysis (IA). Kinetic studies showed that delignification process followed three stages: initial, bulk and residual; these stages kept a relation with the microstructural changes occurring in the fibers. The data obtained integrate numerical information that could be valuable for study of pulping of lignocellulosic materials and these techniques can be used as useful non-destructive methods for the evaluation of the delignification process.

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“…According to Quevedo et al (2008), the texture of images usually called the texture feature (TF) provides an important means for pattern recognition to characterize the arrangement of basic constituents of a surface material. The TF is useful for the analysis and description of natural scenes and environments and for the classification or categorization of pictorial data (Quevedo et al 2002;Santacruz-Vázquez et al 2007;Valous et al 2009).…”

Section: Introductionmentioning

confidence: 99%

The spatial distribution of β-carotene impregnated in apple slices determined using image and fractal analysis

Santacruz-Vázquez

2013

J Food Sci Technol

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Changes in the concentration profiles of β-carotene caused by diffusion through parenchymatic dried apple tissue were characterized by image and fractal analysis. Apple slices were dried by convection, and then impregnated with an aqueous β-carotene solution. Scanning electron microscopy images of dried apple slices were captured and the fractal dimension (FD) values of the textures of the images were obtained (FD SEM ). It was observed that the microstructure of the foodstuff being impregnated have an important effect on the impregnation phenomenon, generating irregular concentration profiles of β-carotene, which are numerically described by the fractal dimension FD PROFILES and are related to the diffusion process during impregnation in dried edible tissue.

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Determination of senescent spotting in banana (Musa cavendish) using fractal texture Fourier image

Cited by 92 publications

References 29 publications

Cloud stability of sour orange juice as affected by pectin methylesterase during come up time: Approached through fractal dimension

Cloud stability of sour orange juice as affected by pectin methylesterase during come up time: Approached through fractal dimension

Fotonic and Electron Microscopy Images for Quality Evaluation of Delignification of Agave Fibers

The spatial distribution of β-carotene impregnated in apple slices determined using image and fractal analysis

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