Image Processing Method to Determine Surface Area and Volume of Axi-Symmetric Agricultural Products

Sabliov, Cristina M.; Boldor, D.; Keener, K. M.; Farkas, Brian E.

doi:10.1081/jfp-120015498

Cited by 106 publications

(78 citation statements)

References 15 publications

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“…They created a representation of the produce with a set of elementary cylindrical objects and estimated the volume by summing the elementary volumes of individual cylinders. Both Sabliov et al (2002) and Rashidi and Seifi (2007) reported that this method successfully estimated the surface area and volume of lemons and kiwifruit.…”

Section: Nomenclaturementioning

confidence: 99%

Section: Nomenclaturementioning

confidence: 99%

“…Sabliov et al (2002) used an image processing algorithm to determine the surface area and volume of axisymmetric agricultural products. Rashidi and Seifi (2007) used the methodology developed by Sabliov et al (2002) to measure the volume of agricultural products. They created a representation of the produce with a set of elementary cylindrical objects and estimated the volume by summing the elementary volumes of individual cylinders.…”

Section: Nomenclaturementioning

confidence: 99%

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Modeling Some Physico-Mechanical Properties of Tomato

Ghazavi¹,

Karami²,

Mahmoodi³

2012

JAS

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The purpose of this study was measuring some physico-mechanical properties of tomato varieties ('Kariz', 'Darbigo', 'Falkato', 'Newton', and 'Shaqayeq') for three ripeness levels as a completely random factorial test; furthermore estimating the mass of the samples, using some new mathematical models, and volume, using image processing techniques. It was signified that the 'Kariz' had the most volume, total soluble solids, and sphericity among the varieties and was suitable for paste industry, furthermore due to its highest elasticity modulus (E=0.167 Mpa), had the most resilient. After comparing the relations of estimating the mass, the regression model using three dimensions (length, width, and thickness) had the highest accuracy (M=-183.298+2.272T+1.286W+1.414T with R 2 =0.96 and RSE=4.44). The external 'Falcato' stiffness was the lowest among the varieties ranged from 6.31-7.01 N.mm -1 whereas the most stiffness was related to the green ripeness.

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Section: Nomenclaturementioning

confidence: 99%

Section: Nomenclaturementioning

confidence: 99%

Section: Nomenclaturementioning

confidence: 99%

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Modeling Some Physico-Mechanical Properties of Tomato

Ghazavi¹,

Karami²,

Mahmoodi³

2012

JAS

View full text Add to dashboard Cite

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“…In this model, dimension and projected area of the fruit were used to prefigure mass. In food technology, surface and projected area are used to ascertain the amount of chemical application, peeling time, and the microbial concentrations present in produce (Sabilov et al, 2002). Khojastehnazhand et al (2009) found tape method as very time consuming and labor-intensive method and also human error prone.…”

Section: Generalmentioning

confidence: 99%

Application of Bio-Image Analysis for Classification of Different Ripening Stages of Banana

Bora¹,

Lin²,

Bhattacharya³

et al. 2015

JAS

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Image processing is one of the important and extensively used techniques for determining physical and chemical characteristics of fruits. These characteristics are used for defining the shelf-life, packaging systems, mode of transportation and storage technique. In this method, green, yellow, and ripened banana with black spots are used for identification and classification of different ripening stages of banana. Automatic threshold separation and Aphelion 3.2 version software have been used for capturing images and analyzing structures. Hue, Saturation, and Intensity were the color coordinates used for extracting information in an image size of 451 × 256 pixels. Simplified histogram analysis on different color band was carried out. Result shows green band histogram can be used for classification of various ripening stages. In blue and red band histogram, it's difficult to differentiate stages.

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“…An image analysis method was developed to measure volume and surface area of ellipsoidal foods such as eggs, lemons, limes, and peaches (Sabliov et al, 2002). The method assumed that each product had an axi-symmetric geometry and was a sum of superimposed elementary frustums of right circular cones.…”

Section: Introductionmentioning

confidence: 99%