In this investigation, an automated vision system "AVS" for non-destructive quality inspection of potato tubers "PT" was developed. Color, size, mass, firmness, and the texture homogeneity of the "PT" surface, various sensitive features were studied, and extracted from the digital image by using the R program. Otsu threshold method, RGB, Lu*v*, CIE LCh uv color models, and texture analysis by using the package Gray-Level Co-Occurrence Matrices (GLCMs) were applied. The results showed a great correlation between the tuber pixel area percentages (DIM=dimension as a percentage of total pixels), and both mass and geometric mean diameter (GMD) of all "PT" varieties. The color results demonstrated that the hue angle (h uv ) ranged from 68.92 to 96.61 °, and the "PT" color was classified into deep and light color intensity. The "AVS" could predict the mass and size, and gave statistical data at the mass production level, in terms of the inspecting samples No., mass, and grades based on size, color, and free from injuries through the texture homogeneity of tuber surface. A predictive model hypothesized based on the tuber's surface texture characteristics for predicting the tubers firmness was statistically significant. This "AVS" can be applied as a non-destructive, precise, and symmetric technique in-line inspection, the quality of "PT", also helping decision-makers in the agricultural field and stakeholders to improve the horticulture sector through the statistical data issued by this system.
Gluten free products remain the cornerstone for celiac patients. Insufficiency, poverty and little offered about gluten free products (quality and quantity) represented a high obstacle for Egyptian celiac patients. Therefore, the purpose of this research is to modify a single screw extruder to produce gluten–free pasta (GFP) (tagliatelle type). The GFP was made from corn flour under screw rotation speed (N) of 10, 25 and 50 rpm at 40, 65, 90 and 115 ºC of barrel temperature (BT). Extruder performance was evaluated as specific mechanical energy (SME) and expansion ratio (Er). The cooking quality of GFP as optimum cooking time (OCT), cooked yield (CY), swelling (Sw), cooking losses (CL) and sensory characteristics (appearance, colour, taste, mouth feel and overall acceptability) were evaluated. The better results of the GFP sensory evaluation were obtained at BT= 80 ºC, N =25 rpm and Er ? 1.38 with OCT ? 3.3 min, CY= 196%, Sw = 210% and CL= 16.3%. All parameters were given a direct proportion with processing variables N and BT, except CL. Furthermore, it can be predicted cooking properties values for GFP by SME value using the following equation; SME » 1.8675 (Er) + 0.8037 » 0.0608 (OCT)1.5984 » 8×10-17 (CY)6.7878 » 2×10-9 (Sw)3.494 » -0.0306 (CL) + 0.7877.
Abstract-Gluten free products remain the cornerstone for celiac patients. Insufficiency, poverty and little offered about gluten free products (quality and quantity) represented a high obstacle for Egyptian celiac patients. Therefore, the purpose of this research is to modify a single screw extruder to produce gluten-free pasta (GFP) (tagliatelle type). The GFP was made from corn flour under screw rotation speed (N) of 10, 25 and 50 rpm at 40, 65, 90 and 115 ºC of barrel temperature (BT). Extruder performance was evaluated as specific mechanical energy (SME) and expansion ratio (Er). The cooking quality of GFP as optimum cooking time (OCT), cooked yield (CY), swelling (Sw), cooking losses (CL) and sensory characteristics (appearance, colour, taste, mouth feel and overall acceptability) were evaluated. The better results of the GFP sensory evaluation were obtained at BT= 80 ºC, N =25 rpm and Er ≈ 1.38 with OCT ≈ 3.3 min, CY= 196%, Sw = 210% and CL= 16.3%. All parameters were given a direct proportion with processing variables N and BT, except CL. Furthermore, it can be predicted cooking properties values for GFP by SME value using the following equation; SME 1.8675 (Er) + 0.8037 0.0608 (OCT)
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