Quality inspection of food and agricultural produce are difficult and labor intensive. Simultaneously, with increased expectations for food products of high quality and safety standards, the need for accurate, fast and objective quality determination of these characteristics in food products continues to grow. However, these operations generally in India are manual which is costly as well as unreliable because human decision in identifying quality factors such as appearance, flavor, nutrient, texture, etc., is inconsistent, subjective and slow. Machine vision provides one alternative for an automated, non-destructive and cost-effective technique to accomplish these requirements. This inspection approach based on image analysis and processing has found a variety of different applications in the food industry. Considerable research has highlighted its potential for the inspection and grading of fruits and vegetables, grain quality and characteristic examination and quality evaluation of other food products like bakery products, pizza, cheese, and noodles etc. The objective of this paper is to provide in depth introduction of machine vision system, its components and recent work reported on food and agricultural produce.
A number of non-destructive methods for internal quality evaluation have been studied by different researchers over the past eight decades. X-ray and computed tomography imaging techniques are few of them which are gaining popularity now days in various fields of agriculture and food quality evaluation. These techniques, so far predominantly used in medical applications, have also been explored for internal quality inspection of various agricultural products non-destructively, when quality features are not visible on the surface of the products. Though, safety of operators and time required for tests are of concern, the non-destructive nature of these techniques has great potential for wide applications on agricultural produce. This paper presents insight of X-ray based non-destructive techniques such as X-ray imaging and Computed Tomography (CT). The concepts, properties, equipment and their parameters, systems and applications associated with the use of X-rays and CT for agricultural produce have been elaborated.
The effect of microwave power on colour change kinetics of bamboo shoot slices was investigated during microwave drying. Colour changes were quantified by tri-stimulus Hunter L (whiteness ⁄ darkness), a (redness ⁄ greenness), and b (yellowness ⁄ blueness) system. These values were also used for calculation of total colour change (DE), chroma, hue angle, and browning index (BI). Microwave drying as expected changed colour parameters because of browning. The values of L and b decreased, while values of a and DE increased during drying. Mathematical modelling of colour change kinetics indicated that L, b, chroma and BI could be defined using a first-order kinetic model, while a, DE and hue angle could be defined using a zero-order kinetic model. Considering together colour deterioration and quality of dried bamboo shoot slices at higher power reveals the need of process standardisation for getting good quality product.
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