Measurement of structural changes to a food material during dehydration
Banks, Jasmine Elizabeth & Senadeera, Wijitha (2012) Measurement of structural changes to a food material during dehydration. In 4th International Conference on Computational Methods (ICCM 2012), 25-28 November 2012, Crowne Plaza, Gold Coast, QLD.
Rates of dehydration/rehydration are important quality parameters for dried products. Theoretically, if there are no adverse effects on the integrity of the tissue structure, it should absorb water to the same moisture content of the initial product before drying.The purpose of this work is to semi-automate the process of detection of cell structure boundaries as a food is dehydrated and rehydrated. This will enable food materials researchers to quantify changes to material’s structure as these processes take place. Images of potato cells as they were dehydrated and rehydrated were taken using an electron microscope. Cell boundaries were detected using an image processing algorithm. Average cell area and perimeter at each stage of dehydration were calculated and plotted versus time. The results show that the algorithm can successfully identify cell boundaries.
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|Item Type:||Conference Paper|
|Keywords:||food material, dehydration, rehydration, cell identification|
|Subjects:||Australian and New Zealand Standard Research Classification > INFORMATION AND COMPUTING SCIENCES (080000) > ARTIFICIAL INTELLIGENCE AND IMAGE PROCESSING (080100) > Image Processing (080106)
Australian and New Zealand Standard Research Classification > ENGINEERING (090000) > FOOD SCIENCES (090800) > Food Sciences not elsewhere classified (090899)
|Divisions:||Current > Schools > School of Chemistry, Physics & Mechanical Engineering
Current > Schools > School of Electrical Engineering & Computer Science
Current > QUT Faculties and Divisions > Science & Engineering Faculty
|Copyright Owner:||Copyright 2012 [please consult the author]|
|Deposited On:||29 Nov 2012 23:20|
|Last Modified:||12 Mar 2013 06:50|
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