10 research outputs found

    Fruit ripeness classification: A survey

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    Fruit is a key crop in worldwide agriculture feeding millions of people. The standard supply chain of fruit products involves quality checks to guarantee freshness, taste, and, most of all, safety. An important factor that determines fruit quality is its stage of ripening. This is usually manually classified by field experts, making it a labor-intensive and error-prone process. Thus, there is an arising need for automation in fruit ripeness classification. Many automatic methods have been proposed that employ a variety of feature descriptors for the food item to be graded. Machine learning and deep learning techniques dominate the top-performing methods. Furthermore, deep learning can operate on raw data and thus relieve the users from having to compute complex engineered features, which are often crop-specific. In this survey, we review the latest methods proposed in the literature to automatize fruit ripeness classification, highlighting the most common feature descriptors they operate on

    GuavaNet: A deep neural network architecture for automatic sensory evaluation to predict degree of acceptability for Guava by a consumer

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    This thesis is divided into two parts:Part I: Analysis of Fruits, Vegetables, Cheese and Fish based on Image Processing using Computer Vision and Deep Learning: A Review. It consists of a comprehensive review of image processing, computer vision and deep learning techniques applied to carry out analysis of fruits, vegetables, cheese and fish.This part also serves as a literature review for Part II.Part II: GuavaNet: A deep neural network architecture for automatic sensory evaluation to predict degree of acceptability for Guava by a consumer. This part introduces to an end-to-end deep neural network architecture that can predict the degree of acceptability by the consumer for a guava based on sensory evaluation

    Characterization Of Sala Mango Quality Attributes Via Visible And Near Infrared Spectroscopy Techniques

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    Pada umumnya, penanam buah-buahan dan pihak berkuasa pertanian tempatan semakin menyedari kepentingan untuk memperoleh buah-buahan yang berkualiti tinggi untuk memenuhi permintaan pasaran, khususnya pengguna. Oleh itu, penilaian kualiti buah segar menggunakan teknik optik melalui pengukuran spektroskopi telah dibangunkan untuk menilai dan mengukur kualiti mangga Sala tanpa memusnahkannya. Dalam kajian ini, beberapa pendekatan dengan pengukuran teknik yang berbeza (iaitu: pantulan dan interaksi) telah dilaksanakan dan kecekapannya dibandingkan dengan menggunakan Jaz, QE 65000 dan FieldSpec 3 spektrometer melalui spektrum yang boleh dilihat dan inframerah berserta sistem pengukuran monokromatik yang boleh dilihat untuk mengukur kekerasan, kandungan pepejal larut (SSC) dan keasidan (pH). Berdasarkan prestasi ramalan, MSC merupakan teknik pra-pemprosesan yang terbaik sebelum regresi linear (MLR) untuk mengukur kekerasan mangga menggunakan QE 65000 spektrometer melalui mod pantulan dengan pekali penentuan (R2) dan punca min kuasa dua ralat ramalan (RMSEP) masing-masing pada 0.857 dan 1.005 kgf. Untuk kandungan pepejal larut (SSC), SNV merupakan teknik pra-pemprosesan yang terbaik dengan R2 = 0.882 dan RMSEP = 0.783 ˚Brix menggunakan QE 65000 spektrometer melalui mod interaksi. Fruits‟ growers and local agriculture authorities in general have increasingly realized the importance of acquiring fruits with high quality in order to satisfy the market demands, specifically the consumers. Therefore, quality evaluations of fresh fruits using optical technique through spectroscopy measurement have been developed to non-destructively assess and measure internal quality attributes of Sala mangoes. In this research, several approaches with different technique of measurements (i.e. reflectance and interactance) have been performed and their competences were compared using Jaz, QE 65000 and FieldSpec 3 spectrometers via visible and near infrared spectral as well as visible monochromatic measurement systems for measurement of firmness, soluble solid content (SSC) and acidity (pH). Judging from the prediction performance, MSC was found to be the best preprocessing technique prior to multiple linear regression (MLR) for firmness measurement using QE 65000 spectrometer via reflectance mode with a coefficient of determination (R2) and root mean square error of prediction (RMSEP) at 0.857 and 1.005 kgf , respectively. For soluble solids content (SSC), SNV was found to be the best pre-processing technique with R2 = 0.882 and RMSEP = 0.783˚Brix through measurement using QE 65000 spectrometer via interactance mode

    Banana Nutrition

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    Banana Nutrition - Function and Processing Kinetics covers the nutritional aspects of the banana plant and fruit. The book contains substantial scientific information written in an easy-to-understand format. The chapters include information on pharmacological aspects of banana; banana bioactives: absorption, utilization, and health benefits; banana pseudo-stem fiber: preparation, characteristics, and applications; banana drying kinetics and technologies; and integrating text mining and network analysis for topic detection from published articles on banana sensory characteristics. All the chapters contain recent advances in science and technology regarding the banana that will appeal to farmers, plant breeders, food industry, investors, and consumers as well as students and researchers. Readers will harness valuable information about the banana in controlling food security and non-communicable nutrition-related human illnesses

    La diffusion sélective lors de la déshydratation osmotique de la mangue : impact de la solution hypertonique et des prétraitements

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    La déshydratation osmotique est une technique de séchage partiel ayant lieu à de basses températures (moins de 50°C), permettant de préserver la qualité des produits comparativement au séchage conventionnel. De plus, une formulation du produit peut être réalisée en utilisant des solutions riches en composés bénéfiques, comme le sirop d'agave qui contient des prébiotiques (inuline). Elle est pratique pour conserver les fruits saisonniers comme la mangue dont les caractéristiques organoleptiques et nutritionnelles la placent parmi les fruits les plus consommés au monde. Cependant, l'imprégnation de solutés (sucres ou sels) augmente la teneur calorique des produits après la déshydratation osmotique. De plus le sucrose, le soluté le plus utilisé, n'est pas adapté à certains consommateurs qui y sont intolérants. Enfin, la teneur élevée en sucres dans les aliments est incriminée dans les maladies cardiovasculaires et l'obésité. C'est pourquoi, ce projet avait pour but d'optimiser le procédé de déshydratation osmotique de la mangue afin de produire des mangues déshydratées osmotiquement avec du sirop d'agave et ayant une teneur ajoutée en sucres réduite. Dans un premier temps, la viscosité et la rhéologie des solutions osmotiques de composition différentes ont été caractérisées, suivi de la déshydratation osmotique des morceaux de mangues Tommy Atkins d'épaisseurs 0.4 cm et 1.5 cm. Les résultats ont montré que l'augmentation de la viscosité, de la taille des molécules de solutés ainsi que de l'épaisseur de la mangue peuvent permettre de réduire le gain en sucres ajoutés tout en maintenant une quantité suffisante de perte en eau. En second lieu, des analyses par chromatographie liquide haute performance de la quantité et du profil en sucres individuels des mangues déshydratées dans les différentes solutions osmotiques, ont montré que la composition initiale de la mangue en différents sucres ainsi que la composition de la solution osmotique influencent le profil final en sucres. Une perte en sucrose et un gain en fructose et glucose ont été observés dans la mangue lorsque des solutions pauvres en sucrose ont été utilisées, permettant ainsi de moduler le profil final de sucres du produit. La présence d'inuline a été détectée dans la mangue après la déshydratation osmotique, ce composé prébiotique est bénéfique pour la flore intestinale et est une valeur ajoutée dans le produit final. Une analyse par microscopie électronique à balayage a permis d'observer le mode de dépôt des différents solutés sur la mangue au cours de la déshydratation osmotique, et ainsi déterminer les mécanismes par lesquels une réduction d'entrée de solides est possible. Finalement, des prétraitements de congélation/décongélation et de champ électrique pulsé ont permis de modifier la structure microscopique de la mangue avant de la soumettre à la déshydratation osmotique. Cette étape a montré que le type de prétraitement impacte l'effet sur le transfert de matières. La congélation/décongélation a augmenté le gain en sucres au détriment de la perte en eau, et l'effet du champ électrique pulsé (dans les écarts des variables utilisées dans cette étude) était négligeable sur le transfert de matières en général. Cependant, l'utilisation de solutions osmotiques à viscosité élevée a permis de réduire le gain en sucres dans le cas des mangues dont la structure cellulaire a été sévèrement endommagée par la congélation/décongélation. Cette thèse constitue une contribution dans la production de mangues déshydratées (et de fruits en général) ayant une teneur en sucres ajoutés réduite et des ingrédients fonctionnels tels que l'inuline qui est bénéfique pour l'organisme.Osmotic dehydration is a partial drying technique which necessitates low temperatures (less than 50°C), allowing product quality to be preserved compared to conventional drying. It allows product formulation throughout solutions rich in beneficial compounds, such as agave syrup which contains prebiotics (inulin). It is practical for preserving seasonal fruits such as mango which organoleptic and nutritional characteristics rank it among the most consumed fruits in the world. However, the impregnation of solutes (sugars or salts) increases the caloric content of products after osmotic dehydration. In addition, sucrose, the most used solute, is not suitable for certain consumers who are sucrose intolerant. Finally, the high content of sugars in food is incriminated in cardiovascular diseases and obesity. Therefore, this project aimed at optimizing mango osmotic dehydration process to produce osmotically dehydrated mangoes in agave syrup and with low sugar content. Firstly, viscosity and rheology of osmotic solutions of different compositions were characterized, followed by the osmotic dehydration of Tommy Atkins mangoes with thicknesses of 0.4 cm and 1.5 cm. The results showed that increasing solution viscosity, solutes molecules size, as well as mango thickness can reduce sugar gain while maintaining enough water loss. Secondly, high performance liquid chromatography results showed that initial composition of mango sugars as well as composition of osmotic solution influence the final sugar profiles of dehydrated mango. A loss in sucrose together with a gain in fructose and glucose have been reported in mango when osmotic solutions with low concentration of sucrose were used. Inulin was found in mango after osmotic dehydration in solutions containing inulin, this prebiotic compound is beneficial for gut microbiota and is therefore an added value in the final product. An analysis by scanning electron microscopy demonstrated the behavior of different solutes on the mango surface during osmotic dehydration allowing the understanding of the mechanisms by which solids gain could be reduced. Finally, freeze-thawing, and pulsed electric field pretreatments were applied to mango to modify its tissue structure before osmotic dehydration. Results indicated that the type of pretreatment impacts the mass transfer differently. Freeze-thawing increased sugar gain and negatively affects water loss, where as pulsed electric field effect was negligible on mass transfer in general. However, high viscosity osmotic solutions reduced sugar gain for frozen-thawed mango. This thesis contributes to the research field of processed mangoes and in general, processed fruits, with low sugar content together with added functional ingredients such as inulin which is beneficial for the gut microbiota

    Book of abstracts of the 10th International Chemical and Biological Engineering Conference: CHEMPOR 2008

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    This book contains the extended abstracts presented at the 10th International Chemical and Biological Engineering Conference - CHEMPOR 2008, held in Braga, Portugal, over 3 days, from the 4th to the 6th of September, 2008. Previous editions took place in Lisboa (1975, 1889, 1998), Braga (1978), Póvoa de Varzim (1981), Coimbra (1985, 2005), Porto (1993), and Aveiro (2001). The conference was jointly organized by the University of Minho, “Ordem dos Engenheiros”, and the IBB - Institute for Biotechnology and Bioengineering with the usual support of the “Sociedade Portuguesa de Química” and, by the first time, of the “Sociedade Portuguesa de Biotecnologia”. Thirty years elapsed since CHEMPOR was held at the University of Minho, organized by T.R. Bott, D. Allen, A. Bridgwater, J.J.B. Romero, L.J.S. Soares and J.D.R.S. Pinheiro. We are fortunate to have Profs. Bott, Soares and Pinheiro in the Honor Committee of this 10th edition, under the high Patronage of his Excellency the President of the Portuguese Republic, Prof. Aníbal Cavaco Silva. The opening ceremony will confer Prof. Bott with a “Long Term Achievement” award acknowledging the important contribution Prof. Bott brought along more than 30 years to the development of the Chemical Engineering science, to the launch of CHEMPOR series and specially to the University of Minho. Prof. Bott’s inaugural lecture will address the importance of effective energy management in processing operations, particularly in the effectiveness of heat recovery and the associated reduction in greenhouse gas emission from combustion processes. The CHEMPOR series traditionally brings together both young and established researchers and end users to discuss recent developments in different areas of Chemical Engineering. The scope of this edition is broadening out by including the Biological Engineering research. One of the major core areas of the conference program is life quality, due to the importance that Chemical and Biological Engineering plays in this area. “Integration of Life Sciences & Engineering” and “Sustainable Process-Product Development through Green Chemistry” are two of the leading themes with papers addressing such important issues. This is complemented with additional leading themes including “Advancing the Chemical and Biological Engineering Fundamentals”, “Multi-Scale and/or Multi-Disciplinary Approach to Process-Product Innovation”, “Systematic Methods and Tools for Managing the Complexity”, and “Educating Chemical and Biological Engineers for Coming Challenges” which define the extended abstracts arrangements along this book. A total of 516 extended abstracts are included in the book, consisting of 7 invited lecturers, 15 keynote, 105 short oral presentations given in 5 parallel sessions, along with 6 slots for viewing 389 poster presentations. Full papers are jointly included in the companion Proceedings in CD-ROM. All papers have been reviewed and we are grateful to the members of scientific and organizing committees for their evaluations. It was an intensive task since 610 submitted abstracts from 45 countries were received. It has been an honor for us to contribute to setting up CHEMPOR 2008 during almost two years. We wish to thank the authors who have contributed to yield a high scientific standard to the program. We are thankful to the sponsors who have contributed decisively to this event. We also extend our gratefulness to all those who, through their dedicated efforts, have assisted us in this task. On behalf of the Scientific and Organizing Committees we wish you that together with an interesting reading, the scientific program and the social moments organized will be memorable for all.Fundação para a Ciência e a Tecnologia (FCT

    Culinary Linguistics

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    Language and food are universal to humankind. Language accomplishes more than a pure exchange of information, and food caters for more than mere subsistence. Both represent crucial sites for socialization, identity construction, and the everyday fabrication and perception of the world as a meaningful, orderly place. This volume contains an introduction to the study of food and an extensive overview of the literature focusing on its role in interplay with language. It is the only publication fathoming the field of food and food-related studies from a linguistic perspective. The research articles assembled here encompass a number of linguistic fields, ranging from historical and ethnographic approaches to literary studies, the teaching of English as a foreign language, psycholinguistics, and the study of computer-mediated communication, making this volume compulsory reading for anyone interested in genres of food discourse and the linguistic connection between food and culture

    Proceedings of the 10th International Chemical and Biological Engineering Conference - CHEMPOR 2008

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    This volume contains full papers presented at the 10th International Chemical and Biological Engineering Conference - CHEMPOR 2008, held in Braga, Portugal, between September 4th and 6th, 2008.FC

    Bibliography on CO{sub 2} Effects on Vegetation and Ecosystems: 1990-1999 Literature

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