Application of data mining and adaptive neuro-fuzzy structureto predict color parameters of walnuts (Juglans regia L.)

Abstract

Introduction Walnut (Juglans regia L.) belongs to the family Juglandaceae (Şen, 2011). It ranks third in nut production worldwide after cashews and almonds (Amin et al., 2017). Walnuts are quite rich in oils, proteins, vitamins, fibers, minerals, and antioxidants; thus they are considered quite healthy nuts for human nutrition (Khir et al., 2014). Walnuts are used not only as an individual foodstuff, but also as an ingredient of several baked and processed foods (Eliseeva et al., 2017). The physical properties of agricultural products have long attracted the attention of researchers (Bahrami et al., 2017). Previous researchers assessed the quality attributes of agricultural products such as shape, size, density, ripening level, moisture and oil content, firmness, flavor, and color of the products (Titova et al., 2015). The food industry uses various products in quite different sizes, colors, and shapes. Color can be used as a significant parameter in designing mechanical equipment to be used in sorting and grading processes of agricultural products (Mohsenin 1984; Pathare et al., 2013; Mahawar et al., 2017). Quality standards for the nut and kernel of walnuts have already been established by the Turkish Standards Institute (TSE, 1990, 1991). Shell thickness, kernel size, kernel ratio, flavor, and kernel color are also indicated as significant quality attributes of walnuts (Warmund, 2008). The ones with symmetric or round shapes usually have higher market value than the others (Jun et al., 2017). Color is considered a significant quality indicator for both raw and processed agricultural products since it is the first item perceived by consumers. It has a great potential to attract the attention and perceptions of buyers (Ellis and Kok, 2017; Goñi and Salvadori, 2017). For instance, for walnuts, light colors are usually preferred by consumers (Fuentealba et al., 2017). The color of agricultural products is usually assessed through L*, a*, and b* values or CIELab color space (Goñi and Salvadori, 2017). CIELab color space is commonly used for comparing product colors (Rodríguez-Pulido et al., 2013). It is an international standard adopted by the Commission Internationale d'Eclairage (CIE) in 1976 for color measurements (León et al., 2006).

Determination of some physicomechanical and biochemical parameters of hazelnut (Corylus avellana L.) cultivars

“…Increasing sphericity was observed with decreasing shape index because the relation between both variables was significant. The results of some scientific studies conducted on walnut and hazelnut cultivars or genotypes by Demir et al (2018), Sayinci et al (2015a), Ercisli et al (2012), and Ozkan and Koyuncu (2005) supported the findings of the current study. The surface area of agricultural products is closely related to evaporation from the product surfaces.…”

“…The measurements were performed both over the outer surface and on the inside of the shells. The values of CIE-L*, a*, and b* were recorded for all samples; these parameters were also used to calculate color index (CI), hue angle (h*), and chroma (C*) values for the studied samples (McGuire, 1992;Demir, 2018).…”

“…The equations used for calculation of the volume (mm 3 ), shape index (SI), roundness (R), geometric mean diameter (Dg, mm), surface area (S, mm 2 ), and sphericity (φ, %) are given in Table 1 (Sayinci et al, 2015a;Demir et al, 2018).…”

A comparative study of Ranked Set Sampling (RSS) and Simple Random Sampling (SRS) in agricultural studies: A case study on the walnut tree

“…Sütyemez (2007) investigated the production amounts, flower dust and germination of 32 walnut type under certain conditions. Demir (2018) has developed a new rule (equation) with Prediction and Find Laws algorithms of data mining to calculate colour index (CI) by using an adaptive neuro-fuzzy approach.…”

New technology (in situ grafting) for faster production of walnut (Juglans regia L.)

“…Walnut is one of the oldest plants distributed worldwide, ranking third in nut production (Fernandez-Lopez et al, 2000;Ercisli et al, 2012), and is considered to be quite healthy for human nutrition (Khir et al, 2014). It is used not only as an individual foodstuff, but also as an ingredient in several baked and processed foods (Eliseeva et al, 2017), depending on the fruit quality parameters (Warmund, 2008;Fuentealba et al, 2017;Demir, 2018). Amin et al (2017) indicated that walnuts can be useful as potential natural antibacterial agents.…”