Automatic Identification of Defects on Eggshell Through a Multispectral Vision System

The objective of this research was to develop an off-line artificial vision system to automatically detect defective eggshells, i.e., dirty or cracked eggshells, by employing multispectral images with the final purpose to adapt the system to an on-line grading machine. In particular, this work was focused to study the feasibility of identifying organic stains on brown eggshells (dirty eggshell), caused by blood, feathers, feces, etc., from natural stains, caused by deposits of pigments on the outer layer of clean eggshells. During the analysis a total of 384 eggs were evaluated (clean: 148, dirty: 236). Dirty samples were evaluated visually in order to classify them according to the kind of defect (blood, feathers, and white, clear or dark feces), and clean eggshells were classified on the basis of the colour of the natural stains (clear or dark). For each sample digital images were acquired by employing a Charged Coupled Device (CCD) camera endowed with 15 monochromatic filters (440-940 nm). A Matlab® function was developed in order to automate the process and analyze images, with the aim to classify samples as clean or dirty. The program was constituted by three major steps: first, the research of an opportune combination of monochromatic images in order to isolate the eggshell from the background; second, the detection of the dirt stains; third, the classification of the images samples into the dirty or clean group on the basis of geometric characteristics of the stains (area in pixel). The proposed classification algorithm was able to correctly classify near 98% of the samples with a very low processing time (0.05s). The robustness of the proposed classification was observed applying an external validation to a second set of samples (n = 178), obtaining similar percentage of correctly classified samples (97%)

Anti-tumour necrosis factor discontinuation in inflammatory bowel disease patients in remission: study protocol of a prospective, multicentre, randomized clinical trial

Background: Patients with inflammatory bowel disease who achieve remission with anti-tumour necrosis factor (anti-TNF) drugs may have treatment withdrawn due to safety concerns and cost considerations, but there is a lack of prospective, controlled data investigating this strategy. The primary study aim is to compare the rates of clinical remission at 1?year in patients who discontinue anti-TNF treatment versus those who continue treatment. Methods: This is an ongoing, prospective, double-blind, multicentre, randomized, placebo-controlled study in patients with Crohn?s disease or ulcerative colitis who have achieved clinical remission for ?6?months with an anti-TNF treatment and an immunosuppressant. Patients are being randomized 1:1 to discontinue anti-TNF therapy or continue therapy. Randomization stratifies patients by the type of inflammatory bowel disease and drug (infliximab versus adalimumab) at study inclusion. The primary endpoint of the study is sustained clinical remission at 1?year. Other endpoints include endoscopic and radiological activity, patient-reported outcomes (quality of life, work productivity), safety and predictive factors for relapse. The required sample size is 194 patients. In addition to the main analysis (discontinuation versus continuation), subanalyses will include stratification by type of inflammatory bowel disease, phenotype and previous treatment. Biological samples will be obtained to identify factors predictive of relapse after treatment withdrawal. Results: Enrolment began in 2016, and the study is expected to end in 2020. Conclusions: This study will contribute prospective, controlled data on outcomes and predictors of relapse in patients with inflammatory bowel disease after withdrawal of anti-TNF agents following achievement of clinical remission. Clinical trial reference number: EudraCT 2015-001410-1

Effect Of High Pressure On The Consumer Liking And Preference Of Yoghurt

One hundred consumers evaluated three types of set yoghurt made from: 100% pressure treated milk (PTM; 600 MPa for 15 min), 100% heat treated milk (HTM; 85°C for 20 min) and a mixture containing 10% PTM and 90% HTM. There was no significant difference between appearance liking or texture liking of the three yoghurt types, though the texture score of PTM yoghurt and mixed milk yoghurt were both higher than HTM yoghurt. Creaminess score for PTM yoghurt was significantly higher than for HTM yoghurt; mixed milk yoghurt was significantly different from HTM yoghurt but not from PTM yoghurt. Concerning taste liking, PTM yoghurt scored significantly less than mixed milk yoghurt, with HTM yoghurt between these two. 57% of consumers preferred the HTM to PTM yoghurt, giving taste as their main criteria; those preferring PTM yoghurt based their choice on texture. Rheological assessments showed differences in gel structure, which justify consumer texture and creaminess choices.223-4701704Needs, E.C., Stenning, R.A., Gill, A.L., Ferragut, V., Rich, G., High-pressure treatment of milk: Effects on casein micelle structure and on enzymic coagulation (2000) J. Dairy Res., 67, p. 31Needs, E.C., Capellas, M., Bland, P., Manoj, P., MacDougall, D.B., Gopal, P., Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yoghurt preparation: Effects on milk proteins and gel structure (2000) J. Dairy Res., 67, p. 329Foegeding, E.A., Bowland, E.L., Hardin, C.C., Factors that determine the fracture properties and microstructure of globular protein gels (1995) Food Hydrocoll., 9, p. 237Rohm, H., Lederer, H., Uniaxial compression of Swiss-type cheese at different strain rates (1992) Int. Dairy J., 2, p. 33

Efecto de las altas presiones hidrostáticas respecto a la pasteurización térmica en los aspectos microbiológicos, sensoriales y estabilidad oxidativa de un paté de aceituna

The present study examines the effect of high hydrostatic pressure processing (HHP) as an alternative to thermal pasteurization treatments for the conservation of olive pate and its stability during refrigerated storage, through the characterization of microbiological, physico-chemical and sensory aspects. The olive pate was made with green, pitted table olives packed in brine. Orange juice, olive oil, spices and potassium sorbate were added to the olives after being washed in water. To evaluate the effects of processing, four treatments of APH (450 and 600MPa for 5 and 10 min) and a thermal pasteurization (80 °C for 20 min) were applied to compare them with the unprocessed product. APH-treated samples showed a further reduction in the presence of microorganisms, an increase in oxidative stability, a higher sensory acceptance, greater clarity and less browning regarding the colorimetric coordinates, in comparison with those treated by thermal pasteurization. The study of the shelf life of the product in refrigeration would indicate the feasibility to implement APH technology in order to obtain food with a similar shelf life to foods obtained through the traditional thermal pasteurization treatment, but with better sensory quality.<br><br>En el presente trabajo se valoró el efecto del procesado por altas presiones hidrostáticas (APH) como método alternativo al tratamiento térmico de pasteurización para la conservación del paté de aceituna y su estabilidad durante el almacenamiento en refrigeración, mediante la caracterización de los aspectos microbiológicos, físico-químicos y sensoriales. El paté de aceituna fue elaborado partiendo de aceituna de mesa verde deshuesada y envasada en salmuera, a la cual, previo lavado con agua, se le adiciona zumo de naranja natural, aceite de oliva virgen, especias y sorbato potásico. Para evaluar el efecto del procesado, se aplicaron cuatro tratamientos de APH (450 y 600MPa durante 5 y 10min) y otro de pasteurización térmica (80 °C durante 20min), comparándose con el producto no procesado. Las muestras tratadas con APH presentaron, frente a las tratadas por pasteurización térmica, una reducción en la presencia de microorganismos, un aumento de su estabilidad oxidativa, una mayor aceptación sensorial; y respecto a las coordenadas colorimétricas mayor claridad y menor pardeamiento. El estudio de la vida útil del producto en refrigeración, indicaría la viabilidad de la aplicación de la tecnología de APH para obtener alimentos con vida útil similar a la obtenida con el tratamiento tradicional de pasteurización, pero con mejor calidad sensorial