http://ssu.ac.ir/cms/fileadmin/user_upload/Mtahghighat/tfood/ARTICLES/koliat/Improving_quality_inspection_of_food_products.pdf

Improving quality inspection of food products by computer vision: a review

Learning techniques used in computer vision for food quality evaluation: a review

Principles, developments and applications of computer vision for external quality inspection of fruits and vegetables: A review

Texture is an important image feature and has been applied greatly in the food industry for quality evaluation and inspection. Recent applications of texture-analysis techniques in the food industry were reviewed in the current paper. There are four different types of texture, i.e. statistical texture, structural texture, model-based texture, and transform-based texture. Statistical texture can be obtained using statistical approachs from the higher-order of pixel grey values of images while structural texture is acquired through some structural primitives constructed from grey values of pixels. Transform-based texture can be obtained by using statistical measurements from the images transformed with certain methods. Model-based texture can be attained by calculating coefficients from a model based on the relationship of the grey values between a pixel and its neighboring pixels. Among them, statistical texture is the most widely used one in the food industry for its high accuracy and less computation time. Transform-based texture and model-based texture are also used, although not as popular as statistical texture. However, structural texture is rarely used in the food industry. Due to the limited understanding of image texture up to now, it is difficult to identify which kind of method is the best for certain application. Therefore, it is expected that by employing different methods together, final results can be improved.

Recent applications of image texture for evaluation of food qualities—a review

This paper reviews the techniques available for image feature extraction and their applications in the food industry up to now according to the four major kinds of image features, i.e., colour, size, shape, and texture. Results from previous studies have shown that each kind of image features contained important information required for food quality evaluation and inspection. Furthermore, the proper combination of different kinds of image features can normally increase the accuracy of the evaluation results; sometimes such a combination might even reveal some quality attributes that cannot be identified by using only a single kind of image features. Further to this, the feature extraction techniques were compared with each other, and their advantages, disadvantages, and feasibilities in different applications were also discussed.

Recent developments and applications of image features for food quality evaluation and inspection – a review

Machine vision based quality evaluation of Iyokan orange fruit using neural networks

Pengolahan Citra Digital & Teknik Pemrogramannya

Rice is typically stored in the form of whole kernel (rough rice with husk) to minimize quality changes, although storage of milled rice is more convenient and economically feasible. Expenses associated with low temperature storage of rough rice have prompted the need for alternative processing and storage methods, especially in developing countries. Thus, the effects of temperature (30–60 °C) on quality characteristics of milled Catahoula rice during 31 d of storage were investigated. Additionally, the physicochemical properties and cooking quality of rice milled at different intensities (light, medium, and heavy milling) were analyzed. Storage temperature and milling intensity were found to affect the quality of stored and cooked rice, respectively. Higher levels of rice milling intensity correlated with greater water absorption, easier compression, and faster gelatinization of the cooked kernels. During the storage time, protein contents were consistent, while lipid contents slightly decreased. The milled rice experienced an increase in lightness and decrease in moisture content with increasing storage temperatures. This study revealed that by adjusting rice milling parameters and storage temperature the quality of Catahoula rice can be controlled.

/pdf/influence-of-milling-intensity-and-storage-temperature-on-4680d1p8yr.pdf

Influence of milling intensity and storage temperature on the quality of Catahoula rice (Oryza sativa L.)

Pengolahan Citra Digital dan Teknik Pemrogramannya

Banana peel is a waste of banana processing industries which is obviously uneconomy and unfriendly to the environment.  However, this material could be used as a source of important natural compounds, such as pectin. Owing to the fact that pectin has good gelling properties, it can be used to make edible film. The objectives of this research were to extract and characterize pectin from banana peel and to make edible film from the obtained pectin by using glycerol as plasticizer. Characterization of edible films were conducted in terms of color, thickness, elongation, tensile strength and water vapor transmission. The research used factorial completely randomized design. The results showed that yield of pectin made from ambon banana peel ripeness level one was 8.42% with the characteristics werewater content : 11.27% (<12%), ash content : 1.70%, low methoxil content : 4.15% (<7%) and galacturonat content : 25.86% (65%). The addition of glycerol significantly increased elongation and decreased tensile strength of edible film. Based on edible film result, the recomended treatment is the addition with glycerol 20% as plasticizer of pectin based edible film. Keywords : banana peel,pectin,edible film. Abstrak Kulit pisang adalah limbah hasil industri pengolahan yang  tidak bernilai ekonomi dan ramah lingkungan. Meskipun limbah kulit pisang dapat digunakan sebagai sumber pektin yang merupakan senyawa alami. Kenyataannya bahwa pektin memiliki sifat gel yang baik sehingga dapat digunakan untuk membuat kemasan yang dapat dimakan (edible film. Tujuan dari penelitian ini adalah mengekstrak dan mengkarakterisasi pektin dari kulit pisang untuk membuat edibe film dengan penambahan gliserol untuk memberikan sifat plastis dan elastis. Karakteristik edible film pada penelitian ini adalah warna, ketebalan, elongasi, kuat tarik dan laju transmisi uap air.  Penelitian ini menggunakan rancangan acak lengkap. Hasil penelitian ini menunjukkan bahwa rendeman tertinggi terdapat pada pektin dari kulit pisang tingkat kematangan 1 dengan karakteristik kadar air: 11.27% (<12%), kadar abu : 1.70%, kandungan metoksil rendah : 4.15% (<7%) dan kandungan asam galkturonat  : 25.86% (65%). Penambahan gliserol secara signifikan meningkatkan elongasi dan menurunkan kuat tarik edibe film. Edible film dengan perlakuan penambahan gliserol 20% direkomendasikan sebagai perlakuan terbaik karena memiliki sifat plastis yang baik dan mampu mengemas bahan pangan. Kata Kunci : kulit pisang, pektin, edibe film Diterima; 27 Januari 2012; Disetujui: 30 Maret 2012

/pdf/karakteristik-edible-film-dari-pektin-hasil-ekstraksi-kulit-3kobqtaova.pdf

Usman Ahmad

Papers

Machine vision based quality evaluation of Iyokan orange fruit using neural networks

Pengolahan Citra Digital & Teknik Pemrogramannya

Influence of milling intensity and storage temperature on the quality of Catahoula rice (Oryza sativa L.)

Pengolahan Citra Digital dan Teknik Pemrogramannya

Karakteristik Edible Film dari Pektin Hasil Ekstraksi Kulit Pisang