Non-Destructive Monitoring of External Quality of Date Palm Fruit (Phoenix dactylifera L.) During Frozen Storage Using Digital Camera and Flatbed Scanner
Sensors,
Год журнала:
2024,
Номер
24(23), С. 7560 - 7560
Опубликована: Ноя. 27, 2024
The
emergence
of
new
technologies
focusing
on
“computer
vision”
has
contributed
significantly
to
the
assessment
fruit
quality.
In
this
study,
an
innovative
approach
based
image
analysis
was
used
assess
external
quality
fresh
and
frozen
‘Mejhoul’
‘Boufeggous’
date
palm
cultivars
stored
for
6
months
at
−10
°C
−18
°C.
Their
evaluated,
in
a
non-destructive
manner,
texture
features
extracted
from
images
acquired
using
digital
camera
flatbed
scanner.
whole
process
processing
carried
out
MATLAB
R2024a
Q-MAZDA
23.10
software.
Then,
were
as
inputs
pre-established
algorithms–groups
within
WEKA
3.9
software
classify
samples
after
0,
2,
4,
storage.
Among
599
features,
only
5
36
attributes
selected
powerful
predictors
build
desired
classification
models
“Functions-Logistic”
classifier.
general
architecture
exhibited
clear
differences
accuracy
depending
mainly
storage
period
imaging
device.
Accordingly,
confusion
matrices
showed
high
(CA),
which
could
reach
0.84
M0
both
two
temperatures.
This
CA
indicated
remarkable
decrease
M2
M4
before
re-increasing
by
M6,
confirming
slight
changes
end
Moreover,
developed
basis
scanner
use
allowed
us
obtain
correctness
rate
that
attain
97.7%
comparison
camera,
did
not
exceed
85.5%.
perspectives,
physicochemical
can
be
added
establish
correlation
with
predict
behavior
under
Язык: Английский
Determination of the Correlation Between Image Parameters and Chemical Properties of Red Sweet Bell Pepper During Fermentation
Acta Universitatis Cibiniensis. Series E: Food Technology,
Год журнала:
2024,
Номер
28(2), С. 145 - 158
Опубликована: Дек. 1, 2024
Abstract
The
objective
of
this
study
was
to
analyse
the
image
textures
and
chemical
characteristics
red
sweet
bell
pepper
samples
during
lacto-fermentation
process
determine
correlation
between
these
parameters.
raw
material
subjected
spontaneous
lacto-fermentation.
imaging
by
a
digital
camera
analyses
ascorbic
acid,
total
soluble
solids
(TSS),
acidity,
pH,
sugars,
carotenoids
were
performed
for
after
7,
14,
28,
56
days
fermentation.
statistically
significant
decrease
in
TSS,
content
L-ascorbic
glucose,
fructose,
β-carotene,
lacto-fermented
observed.
strongest
relationships
with
coefficient
(R)
0.999
observed
acid
texture
bS5SH5DifEntrp
acidity
ZS5SV1InvDfMom
samples.
In
case
carotenoids,
relationship
(R=0.999)
XS5SV3DifEntrp
lycopene
content.
Furthermore,
strong
sugar
obtained
reaching
R=-0.998
glucose
LS4RNLngREmph
R=0.998
sugars
BS5SZ5DifEntrp.
results
also
used
set
regression
equations
estimate
properties
based
on
parameters
extracted
from
images.
Язык: Английский