Shelf life prediction of expired vacuum-packed chilled smoked salmon based on a KNN tissue segmentation method using hyperspectral images

Ready-to-eat foods that does not receive a heat treatment before being consumed can be at risk of foodborne hazards and spoilage, so it would be of great interest to have a method for monitoring their safety. This work expands on and enhances previous successfully studies with hyperspectral imaging in the SW-NIR range. Specifically, a k-nearest-neighbours model was developed to classify the salmon tissue into white myocommata stripes (fat) and muscle (lean) tissue. Partial Least Squares models developed confirm that a spatial segmentation should be performed before a shelf life model can be calculated. Employing the fat spectra and only the 7 most correlated wavelengths, a support vector machine model was calculated to classify into days 0, 10, 20, 40 and 60 with 87.2% prediction accuracy. These results make the method developed very promising as a non-destructive method to analyse the shelf life of vacuum-packed chilled smoked salmon fillets.This work has been partially funded by the Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria de Espana (INIA - Spanish National Institute for Agriculture and Food Research and Technology) through research project RTA2012-00062-C04-02, support of European FEDER funds and DPI2013-44227-R project.Ivorra Martínez, E.; Sánchez Salmerón, AJ.; Verdú Amat, S.; Barat Baviera, JM.; Grau Meló, R. (2016). Shelf life prediction of expired vacuum-packed chilled smoked salmon based on a KNN tissue segmentation method using hyperspectral images. Journal of Food Engineering. 178:110-116. https://doi.org/10.1016/j.jfoodeng.2016.01.008S11011617

Hyperspectral image control of the heat-treatment process of oat flour to model composite bread properties

[EN] A hyperspectral image analysis was used to characterize heat treatment in oat flour, performed by treating oat flour at 80, 100 and 130 °C for 30 min. Images from both original oat and treated flours were captured, and hyperspectral information was collected. Oat flours were used to obtain composite flours based on two different substitution levels (10 and 20%) of wheat flour. Composite breads were produced from the obtained flours. A battery of analyses was run to characterize them in terms of physical properties. The hyperspectral information of oat flours was analyzed by multivariate statistics and a pattern evolution-depending temperature was observed. Similarly, a set of the physical properties of breads was analyzed based on multivariate statistics, and a pattern of temperature-dependent evolution, in addition to the substitution level, was also recognized. Multivariate non linear regressions were done between both data sets to study their relationship and high values in the calibration and cross-validation results obtained. The changes undergone by oat flour during treatment were characterized with hyperspectral information, which could represent a non destructive monitoring tool to then regulate it until oat flours are obtained that confer composite bread adequate properties.Verdú Amat, S.; Vasquez-Lara, F.; Ivorra Martínez, E.; Sánchez Salmerón, AJ.; Barat Baviera, JM.; Grau Meló, R. (2017). Hyperspectral image control of the heat-treatment process of oat flour to model composite bread properties. Journal of Food Engineering. 192:45-52. doi:10.1016/j.jfoodeng.2016.07.017S455219

Antimicrobial activity of hydroalcoholic extracts of leaves of two varieties of Mangifera Indica L

The mango (Mangifera indica L) occupies an important place within Ecuadorian export products, representing a source of bioactive compounds the effect of which is dependent on its variety, organ, extraction method and the solvent used. The objective of this work was to evaluate the antimicrobial activity of hydroalcoholic extracts (90% and 50%) of the Tommy Atkins variety and hydroalcoholic extract (50%) of the Edward variety, selected for their high content of phenolic compounds, published previously. The extracts were taken by maceration, digestion and ultrasound. Antimicrobial activity was evaluated using the modified Kirby Bauer and Kirby Bauer methods; the strains used were Pseudomonas aeuroginosa (ATCC 27853), Staphylococcus aureus (ATCC 29213), Salmonella Typhimurium (ATCC 14028), Escherichia coli (ATCC 25922) and Enterococcus faecalis (ATCC 29212), the suspensions being adjusted to 0.5 turbidity on the McFarland scale. A strong antimicrobial activity was found against P. aeruginosa and S. aureus; the Tommy Atkins variety extracts showed the strongest antimicrobial activity, finding inhibition halos between 10 and 15 mm depending on the bacteria. The modified Kirby Bauer method showed the best effectiveness. It is concluded that all the studied strains showed sensitivity to the extracts, with S. aureus and P. aeruginosa being the most sensitive.El objetivo de este trabajo fue evaluar la actividad antimicrobiana de extractos hidroalcohólicos (90% y 50%) de la variedad Tommy Atkins y extracto hidroalcohólico (50%) de la variedad Edward, seleccionados por su alto contenido de compuestos fenólicos, anteriormente publicado. Los extractos fueron obtenidos por maceración, digestión y ultrasonido. La actividad antimicrobiana se evalúo mediante los métodos Kirby Bauer y Kirby Bauer modificado; las cepas utilizadas fueron Pseudomona aeuroginosa (ATCC 27853), Staphylococcus aureus (ATCC 29213), Salmonella Typhimurium (ATCC 14028), Escherichia coli (ATCC 25922) y Enterococcus faecalis (ATCC 29212), ajustándose las suspensiones a turbidez 0.5 en escala McFarland.  La mayor actividad antimicrobiana se evidencia frente a P. aeruginosa y S. aureus; los extractos de la variedad Tommy Atkins mostraron mayor actividad antimicrobiana, encontrándose halos de inhibición entre 10 y 15 mm según la bacteria.  El método Kirby Bauer modificado mostró mayor efectividad. Se concluye que todas las cepas estudiadas presentaron sensibilidad frente a los extractos, siendo S. aureus y P. aeruginosa las más sensibles

Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images

Consumers want fresh food with a long shelf-life, which in 2010, resulted in an important increase in packaged and processed food. This is especially important for fishery products due to their highly perishable nature. One problem is that it is not possible to measure freshness in packaged food only using the visible spectrum. Moreover, the detection of freshness is a complex problem as fish has different tissues with different biodegradation processes. Therefore, it would be especially interesting to have a non-destructive method to evaluate the shelf-life of packed processed fish. This paper proposes a method for detecting expired packaged salmon. Firstly, this method uses hyperspectral imaging spectroscopy (HIS) using visible and SW-NIR wavelengths. Secondly, a classification of different salmon tissues is carried out by image segmentation. Finally, classifications of expired or non expired salmon are performed with the PLS-DA statistical multivariate method due to the large amount of captured data. In a similar way, spectral data and the physicochemical, biochemical and microbiological properties of salmon are correlated using partial least squares (PLSs). The result obtained has a classification success rate of 82.7% in cross-validation from real commercial samples of salmon. Therefore, this is a promising technique for the non-destructive detection of expired packaged smoked salmon.We would like to thank the Valencian Government (GVA) and the Polytechnic University of Valencia for the financial support.Ivorra Martínez, E.; Girón Hernández, LJ.; Sánchez Salmerón, AJ.; Verdú Amat, S.; Barat Baviera, JM.; Grau Meló, R. (2013). Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images. Journal of Food Engineering. 117(3):342-349. doi:10.1016/j.jfoodeng.2013.02.022S342349117

Management and rebuilding energy of existing buildings: diagnostic and characterization procedure energy from measured data

Uno de los factores esenciales para la gestión y rehabilitación energética de edificios existentes es establecer un procedimiento práctico y eficiente, a partir del control distribuido y de la monitorización inteligente, tratando de automatizar los procesos de funcionamiento, conocer el estado de las instalaciones, monitorizar las variables críticas y recibir información on-line y off-line del rendimiento de las mismas con el fin de asegurar las condiciones de confort en un contexto de consumo de energía racional. Todo ello se concretiza en el desarrollo de un nuevo modelo para la predicción del consumo energético de edificios. Esta predicción se realiza en dos niveles: horario, con un modelo derivado de las funciones de transferencia aplicadas a la edificación, y diario, con un modelo simplificado a partir del anterior. El objetivo es conseguir un consumo inteligente de energía, y sobre todo eficiente a través de la implementación progresiva de medidas de ahorro de energía.One of the essential factors for energy management and rehabilitation of existing buildings is to establish a practical and efficient procedure, from distributed control and intelligent monitoring, trying to automate the process of operation, the status of the facilities, monitor critical variables and receive information on-line and off-line performance of them to ensure comfort conditions in a context of rational energy consumption. All this takes form of the development of a new model for the prediction of the energetic consumption of buildings. This prediction is performed in two levels: schedule, with a model derived from the transfer functions applied to the building, and daily, with a simplified model from the previous one. The aim is to achieve energy-smart, efficient and above all through the progressive implementation of energy saving measures.Universidad de Granada. Plan de Control y Monitorización de Edificios del Vicerrectorado de Infraestructuras y Campu

Abordaje no farmacológico del dolor en pediatría desde la perspectiva de enfermería: Aplicación de materiales audiovisuales y buzzy®

Objetivo. Evaluacion del abordaje multidisciplinario del dolor pediátrico. Metodo. Revisión sistemática de la bibliografía más actualizada acerca del tema en los buscadores médicos Pubmed, Cuiden, Scielo, Cochrane Library y Cinahl. Aplicando en los motores de búsqueda los términos: “Pain Assessment”, “Pain Measurement” “Pain Management” “Nonpharmacologic treatment”, realizando  una acotación a aquellos artículos escritos en castellano e inglés y con fecha de publicación posterior a enero de 2015. Resultados y Discusión. Se ha tratado la identificación de la intensidad del dolor que requiere de un abordaje complejo y no existe un método de evaluación que se muestre superior a otro. Parece por tanto adecuado la aplicación de la combinación del autoregistro por parte del paciente siempre que sea posible, la familia y la aplicación de escalas de aplicación sistematizada por parte de personal cualificado para ello. Para la aplicación de las escalas parece conveniente la utilización según la validación de estas en determinados grupos de pacientes y lo familiarizado que este el personal encargado de registrarlas. El tratamiento farmacológico está siendo desarrollado amplia y eficazmente como medida complementaria a las formas habituales de tratamiento del dolor. Estas medidas en su mayoría de las veces por su fácil aplicación, escaso coste y casi nulo riesgo de iatrogenia se están implementando en la mayoría de las unidades de atención pediátrica. Esta aplicación de medidas exige de la creatividad y capacitación continua del personal que las lleve a cabo y de una correcta evaluación del dolor en cada momento de la asistencia. Conclusión. El control del dolor y la ansiedad que asocia son un desafío de abordaje multidisciplinar en el que la enfermería cumple un gran papel, desde su posición tanto de realizadora de la gran mayoría de procedimientos que pueden desencadenarlo como desde la aplicación de las medidas no farmacológicas

Study of high strength wheat flours considering their physicochemical and rheological characterisation as well as fermentation capacity using SW-NIR imaging

Characterisation of wheat flour destined for the bread-making process was studied by using hyperspectral image analyses based on Short-wave NIR imaging (SW-NIR). The first step was to characterise wheat flour batches by considering physicochemical, rheological and fermentation kinetic parameters. The second step was to capture the hyperspectral images of each batch. The results showed some significant differences in fermentation capacity in relation to gluten and its protein sub fractions. However, no significant rheological differences were observed. The acquired images were firstly analysed by principal component analysis, where a clustering tendency was observed. Then linear correlation maps were done to study the relationship between the SW-NIR spectra response and the physicochemical, rheological and fermentation kinetic parameters. The results showed an important correlation between the SW-NIR spectra (760e900 nm) and the fermentation capacity parameters of the batches, as well as gluten and its sub fraction proteins. The SW-NIR imaging analysis enabled to obtain useful information about wheat flour behaviour related to the fermentation process. Thus the studied technique may represent a useful, rapid non-destructive method to help characterise wheat flours with non-different rheological parameters by considering their behaviour during the fermentation process. © 2015 Elsevier Ltd. All rights reserved.Verdú Amat, S.; Ivorra Martínez, E.; Sánchez Salmerón, AJ.; Barat Baviera, JM.; Grau Meló, R. (2015). Study of high strength wheat flours considering their physicochemical and rheological characterisation as well as fermentation capacity using SW-NIR imaging. Journal of Cereal Science. 62:31-37. doi:10.1016/j.jcs.2014.11.002S31376

Relationship between fermentation behavior, measured with a 3D vision Structured Light technique, and the internal structure of bread

The bread-making process is a set of operations where could be relevant to use monitoring methods. Specifically, the fermentation phase is a crucial step in which the quality of the product can be affected. Several methods have been developed to monitor this stage based on different technologies. The aim of this study was to analyze and obtain information about the internal structure of bread dough during the fermentation process using a 3D vision system based on Structured Light (SL). The differences about fermentation behavior of two wheat flours classified as ‘‘high strength flour’’ by company providing were studied. The parameters of the internal structure of the baked product (final bubble size and their population density) were analyzed with 2D image segmentation. An important correlation (r = 0.865) was observed between the 3D and 2D information, specifically between the transversal area and height (3D), and final bubble size and number of bubbles (2D). Although at the end of the dough fermentation process (Tf) the area (A) and maximum height (H) were different, the relationship between both parameters were similar, reaching a similar bubble size as a consequence of coalescence phenomena, independent of the bubble growth rate. This could be a base for the development of prediction models and devices to monitor the fermentation phase of the bread-making process. 2014 Elsevier Ltd. All rights reserved.We wish to thank the Polytechnic University of Valencia and Generalitat Valenciana for the financial support they provided through the PAID-05-011-2870 and GVPRE/2008/170 Projects, respectively.Verdú Amat, S.; Ivorra Martínez, E.; Sánchez Salmerón, AJ.; Barat Baviera, JM.; Grau Meló, R. (2015). Relationship between fermentation behavior, measured with a 3D vision Structured Light technique, and the internal structure of bread. Journal of Food Engineering. 146:227-233. https://doi.org/10.1016/j.jfoodeng.2014.08.014S22723314