Objective: This study aimed to assess whether manual segmentation is an accurate method in tooth volume measurement and to compare the outcomes of manual, automatic, and semiautomatic segmentations on cone-beam computed tomography (CBCT) images by comparing each system with the water displacement method, which is the gold standard. Materials and Methods: CBCT images of l0 maxillary impacted teeth were used in this preliminary in vivo study. Following the acquisition of CBCT scans, manual, automatic, and semiautomatic segmentations were completed by the same operator. After surgical removal, the volumes of all impacted teeth were measured with the water displacement method, which was used as the gold standard. The volume of each segmented image was measured in mm 3 using the 3D-Doctor software. The established volumes of each segmented image were compared with those of the gold standard using the 95% confidence interval bootstrap percentiles. Intraobserver reliability was determined using the intraclass correlation coefficient. Results: All segmentation methods revealed significantly different volume values both from the gold standard and from each other (p=0.000). The semiautomatic segmentation demonstrated comparable performance with the manual method, and both systems provided comparable volumes with the gold standard than did the automatic method. Excellent intra-observer intraclass correlations were found for all protocols. Conclusion:The actual volumes of the specimen were not obtained by manual, semiautomatic, and automatic segmentations. Semiautomatic segmentation demonstrated comparable performance to the manual method, whereas automatic segmentation yielded the poorest values. The automatic and semiautomatic segmentations may be improved by the development and utilization of novel or hybrid segmentation algorithms for a faster process and more accurate results.

This study aims to determine the hydroxymethylfurfural (HMF) content in the honey samples which are processed at different temperatures by using a spectrophotometric method and to investigate the suitability of image processing method as an alternative method to spectrophotometry. Honey samples were subjected to conventional heating by using a conventional oven at 75°C, 100°C, 125°C and 150°C for 20 min. The HMF content of the samples were determined by using spectrophotometric method and the images of heated honey samples in tubes were captured by a professional camera simultaneously to compare results obtained from spectrophotometry and image processing. The results showed a correlation (y = 18.54x-1.224, R 2 = 0.987) between the data obtained by image processing and spectrophotometric analysis. Thus, it was concluded that, image processing can be used as an alternative method for determining the amount of HMF content in honey for different temperatures. Practical applicationsWith the development of image processing technologies, there is a great potential for food safety and food preservation. This study will bring about improvement in the field of food quality and preservation analysis for food manufacturers. Moreover, this application can be used in food industry for a quick quality determination for mass production.

kutudan oluşmaktadır. Elektrik akımının kontrolüyle MR sıvının sertlik derecesi, hastanın gelişimine göre ayarlanabilmektedir.

Image processing techniques are used in several fields and gained popularity in food processing. In this study the drying and shrinkage characteristics of pumpkin slices were determined by using thresholding method. A continuous measurement of the weight change and an imaging of the pumpkin slices to measure the area of the sample before and after drying were performed to define the shrinkage characteristics. The drying times of the pumpkin discs were between 8.5–9 and 55–65 minutes for 2 mm thick samples. Drying in the microwave oven resulted in 85% less time and lower values of water activity were obtained. The shrinkage rate of samples dried by microwave drying method (46–60%) was found to be statistically lower than samples prepared by convection drying method (58–73%) (p < 0.05). Non‐parametric Spearman correlation coefficient technique was used to evaluate the relationship between the moisture content and shrinkage for drying under different conditions. Practical application With the advancement of image processing technologies, there is significant potential for food safety and preservation. This research will lead to advancements in the fields of food quality and preservation analyses for food manufacturers. Furthermore, this technology can be employed in the food business for quick quality determination for mass production. This research indicates that image processing may be used to evaluate food shrinkage characterization. It is expected that the application of this technology will serve the food sector by optimizing process parameters and energy usage, saving time, and developing sustainable systems, particularly in the large‐scale food industry where mass manufacturing is carried out.

No abstract