Hyperspectral imaging for the determination of potato slice moisture content and chromaticity during the convective hot air drying process

Amjad, Waseem; Crichton, Stuart; Munir, Anjum; Hensel, Oliver; Sturm, Barbara

doi:10.1016/j.biosystemseng.2017.12.001

Cited by 60 publications

(33 citation statements)

References 38 publications

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“…Once the minimal number of wavelengths is known, the system could potentially be simplified and either LB or CAV in combination with selective LEDs or filters could be used. Amjad et al presented an approach for water content and chromaticity determination in potatoes during drying using only spectral data from HSI and various multivariate calibration approaches. Therefore, the main objective of the present experimentation was to further investigate the feasibility of visible–NIR hyperspectral imaging as computer vision technology, which can be potentially used as smart‐drying technology, to monitor chemical and physicochemical changes in organic potato slices during hot‐air drying through the development of prediction models of low complexity, based on the combination of raw or at least minimally pre‐processed spectral domain with spatial information from HSI.…”

Section: Introductionmentioning

confidence: 99%

Postharvest monitoring of organic potato (cv. Anuschka) during hot‐air drying using visible–NIR hyperspectral imaging

et al. 2017

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Section: Introductionmentioning

confidence: 99%

Postharvest monitoring of organic potato (cv. Anuschka) during hot‐air drying using visible–NIR hyperspectral imaging

et al. 2017

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“…Amjad et al 38 dipped the potato slices into boiling water with 1 g of citric acid/liter of water for 3 minutes before the convective drying process. It was reported that this blanching process made for avoiding the enzyme reaction.…”

Section: Experimental Studies and Setups Developed For Convective Dryingmentioning

confidence: 99%

“…Imaging is used to identify the shrinkage of the food product during drying. Amjad et al 38 captured the images of potato slices during the convective drying process. Experiments were performed with three thickness of slices; 5, 7, and 9 mm.…”

Section: Experimental Studies and Setups Developed For Convective Dryingmentioning

confidence: 99%

Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary

Chandramohan

2020

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Convective drying is an ancient technique to dry moist materials. Many experimental and numerical studies on convective drying enriched the knowledge of researchers and industrialists for further research and developments. In this study, a thorough review is made on convective drying of food materials. A brief history of convective drying, its importance, methods, applications, and statistical data are clearly reviewed. The impact of important drying parameters such as shrinkage and influence of pretreatment during convective drying have been critically appraised. Instruments used, experimental setup developed, and properties measured and estimated have been listed and analyzed. A novel technology of taking snapshots during drying using the thermal camera is discussed. Different mathematical models such as analytical and numerical methods and its present challenges are extensively reviewed and discussed. An advanced level solution for convective drying at present is explained. Gaps in numerical methods to solve convective drying problems have been discussed and effective summaries are drawn. K E Y W O R D S analytical and numerical model, computational fluid dynamics, convective drying, effect of pretreatment, shrinkage, thermal imaging 1282 | VP How to cite this article: VP C. Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary.

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“…Arnold and DeBiasio [25] investigated the potential of using near-infrared imaging spectroscopy to identify the browning areas in French fries. Amjad et al [26] used HSI to characterize the water content and chromaticity of potato tuber slices during the convective hot air drying process. Moscetti et al [27] further studied the changes of water content and browning of potato tuber slices during hot-air drying by HSI, which both confirmed the feasibility of applying HSI for determination of water content and color in potato tuber slices.…”

Section: Introductionmentioning

confidence: 99%

Rapid Screen of the Color and Water Content of Fresh-Cut Potato Tuber Slices Using Hyperspectral Imaging Coupled with Multivariate Analysis

Xiao

Bai

2020

Foods

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Color index and water content are important indicators for evaluating the quality of fresh-cut potato tuber slices. In this study, hyperspectral imaging combined with multivariate analysis was used to detect the color parameters (L*, a*, b*, Browning index (BI), L*/b*) and water content of fresh-cut potato tuber slices. The successive projections algorithm (SPA) and competitive adaptive reweighted sampling (CARS) were used to extract characteristic wavelengths, partial least squares (PLS) and least squares support vector machine (LS-SVM) were utilized to establish regression models. For color prediction, R2c, R2p and RPD of all the LSSVM models established for the five color indicators L*, a*, b*, BI, L*/b* were exceeding 0.90, 0.84 and 2.1, respectively. For water content prediction, R2c, R2p, and RPD of the LSSVM models were over 0.80, 0.77 and 1.9, respectively. LS-SVM model based on full spectra was used to reappear the spatial distribution of color and water content in fresh-cut potato tuber slices by pseudo-color imaging since it performed best in most cases. The results illustrated that hyperspectral imaging could be an effective method for color and water content prediction, which could provide solid theoretical basis for subsequent grading and processing of fresh-cut potato tuber slices.

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Hyperspectral imaging for the determination of potato slice moisture content and chromaticity during the convective hot air drying process

Cited by 60 publications

References 38 publications

Postharvest monitoring of organic potato (cv. Anuschka) during hot‐air drying using visible–NIR hyperspectral imaging

Postharvest monitoring of organic potato (cv. Anuschka) during hot‐air drying using visible–NIR hyperspectral imaging

Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary

Rapid Screen of the Color and Water Content of Fresh-Cut Potato Tuber Slices Using Hyperspectral Imaging Coupled with Multivariate Analysis

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