Near infrared imaging to detect Aspergillus flavus infection in three varieties of dates

Teena, M.; Manickavasagan, Annamalai; Al-Sadi, Abdullah M.; Al-Yahyai, Rashid; Deadman, M. L.; Al-Ismaili, Abdulrahim M.

doi:10.1016/j.eaef.2018.04.002

Cited by 3 publications

(1 citation statement)

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“…With these developments, CVS has been enticing much R&D attention from the food processing industry. It has so many possibilities in itself that it can replace human vision for classification, evaluation of a different aspects of food products according to their visual appearance, and quality inspection (Koszela et al, 2017;Teena et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Study of color kinetics of banana (Musa cavendish) under microwave drying by application of image analysis

Nagvanshi

Venkata

Goswami

2020

Food sci. technol. int.

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Microwave drying works on the volumetric heating concept promoted by electromagnetic radiation at 0.915 or 2.450 GHz. In this study, banana ( Musa Cavendish) was taken as the sample and treated under microwave drying. The effect of two process variables, namely slice thickness (2, 3.5, and 5 mm) and microwave power (180 W, 360 W, and 540 W), were studied on drying kinetics and color kinetics. It was observed that the inverse variation relationship exists between drying time and microwave power level while drying time and slice thickness exhibited a direct variation relationship. A Computer Vision System (CVS) was developed to measure the color values of banana in CIELab space using an algorithm written in MATLAB software. Once the color parameters were obtained, they were fitted in First and Zero-order kinetic models. Both models were found to describe the color values adequately. This study concludes that microwave drying is a promising dehydration technique for banana drying that reduces the significant time of drying. Application of CVS is an excellent approach to measure the surface color of banana.

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Section: Introductionmentioning

confidence: 99%