Continuous monitoring of bread dough fermentation using a 3D vision Structured Light technique

Ivorra, Eugenio; Verdú, Samuel; Sanchez, Alberto; Baviera, José Manuel Barat; Grau, Raúl

doi:10.1016/j.jfoodeng.2013.12.031

Cited by 19 publications

(11 citation statements)

References 20 publications

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“…This basic imaging principle has been widely used to model the dough expansion at the macroscopic scale, under various conditions of proofing temperature, yeast content and leavening agents (Ktenioudaki et al, 2009;Bellido et al, 2009;Soleimani Pour-Daman et al, 2011). Recent developments using structured light might improve the method, by bringing directly 3D information on dough expansion during fermentation (Ivorra et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Elongational properties and proofing behaviour of wheat flour dough

Turbin-Orger

Shehzad

Chaunier

et al. 2016

Journal of Food Engineering

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Section: Introductionmentioning

confidence: 99%

Elongational properties and proofing behaviour of wheat flour dough

Turbin-Orger

Shehzad

Chaunier

et al. 2016

Journal of Food Engineering

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“…A homography transformation was calculated by using these points with known 3D coordinates and their corresponding points on the image [32]. …”

Section: Methodsmentioning

confidence: 99%

Predicting Gilthead Sea Bream (Sparus aurata) Freshness by a Novel Combined Technique of 3D Imaging and SW-NIR Spectral Analysis

Ivorra

Verdú

Sanchez

et al. 2016

Sensors

Self Cite

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A technique that combines the spatial resolution of a 3D structured-light (SL) imaging system with the spectral analysis of a hyperspectral short-wave near infrared system was developed for freshness predictions of gilthead sea bream on the first storage days (Days 0–6). This novel approach allows the hyperspectral analysis of very specific fish areas, which provides more information for freshness estimations. The SL system obtains a 3D reconstruction of fish, and an automatic method locates gilthead’s pupils and irises. Once these regions are positioned, the hyperspectral camera acquires spectral information and a multivariate statistical study is done. The best region is the pupil with an R2 of 0.92 and an RMSE of 0.651 for predictions. We conclude that the combination of 3D technology with the hyperspectral analysis offers plenty of potential and is a very promising technique to non destructively predict gilthead freshness.

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“…Ivorra et al . () demonstrated that a 3D vision system based on structured light could be used to continuously monitor bread dough fermentation and predict the fermentation capacity of wheat flour according to their fermentation behaviour. Turbin‐Orger et al .…”

Section: Bread Structurementioning

confidence: 99%

Structural and mechanical characteristics of bread and their impact on oral processing: a review

Gao

Wang²,

Dong³

et al. 2017

Int J of Food Sci Tech

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Oral processing has become an important area of research in sensory and nutrition studies. Mastication process not only determines the dynamics of flavour release and texture perception but also affects the bioavailability of nutrients. Oral processing of bread is of particular interest because of the need to reduce its glycaemic potential while keeping its desired soft and aerated texture. Bread structure determines its mechanical strength and deformation behaviour which in turn decides people's texture perception and swallowing thresholds. The strong interconnection between food structure and its resistance to breakdown is the rationale behind designing bread to control bread digestion, starting from the oral phase. The present review summarises the characterisation and formation of bread structure, its interlink with bread mechanical behaviour and destruction during human oral processing. Future research should further elucidate the structure-mechanics-digestion interlink by implementing relevant mechanical analyses and micromechanical modelling.Bread structure and human oral processing J. Gao et al. 859 Bread structure and human oral processing J. Gao et al. 868

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Continuous monitoring of bread dough fermentation using a 3D vision Structured Light technique

Abstract: The aim of this work was to monitor the fermentation phase of bread-making using a 123D vision system based on Structured Light (SL). The evolution of the dough was

Cited by 19 publications

References 20 publications

Elongational properties and proofing behaviour of wheat flour dough

Elongational properties and proofing behaviour of wheat flour dough

Predicting Gilthead Sea Bream (Sparus aurata) Freshness by a Novel Combined Technique of 3D Imaging and SW-NIR Spectral Analysis

Structural and mechanical characteristics of bread and their impact on oral processing: a review

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