Measurement of the geometrical features and surface color of rapeseeds using digital image analysis

Tańska, Małgorzata; Rotkiewicz, D.; Kozirok, Witold; Konopka, Iwona

doi:10.1016/j.foodres.2005.01.008

Cited by 50 publications

(45 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This analysis showed that the coefficient of variation was around 2-6% and 1-5% with red lentil and green lentil, respectively, for most of the basic geometric parameters. These data correspond with the data of Shouche et al (2001) for wheat seeds and the digital image data of Tanska et al (2005) for rape seeds. The two replicates showed comparable values of all the parameters with both red and green lentils.…”

Section: Methodssupporting

confidence: 82%

“…They are aimed at determining the geometry and colour of kernels for the purpose of the identification of species and varieties, types of microbiological contamination, and mechanical and/or thermal damage (Tanska et al 2005). The size features are usually obtained using the measurements of the area, perimeter, length, and width (Zheng et al 2006).…”

mentioning

confidence: 99%

“…Yadav and Jindal (2007a, b) modelled the changes of the milled rice kernel dimensions during cooking and soaking. Tanska et al (2005) tested the possibility of applying digital image analysis to rapeseed quality estimation, including the determination of the geometrical features and colour of the seed surface. The coefficient of variation of the basic geometric parameters was 2-7% with rapeseed grain.…”

mentioning

confidence: 99%

See 2 more Smart Citations

Image vision technology for the characterisation of shape and geometrical properties of two varieties of lentil grown in Turkey

Firatligil-Durmus¹,

Šárka²,

Bubník³

2008

Czech J. Food Sci.

View full text Add to dashboard Cite

Firatligil-Durmuş E., Šárka E., Bubník Z. (2008): Image vision technology for the characterisation of shape and geometrical properties of two varieties of lentil grown in Turkey. Czech J. Food Sci., 26: 109-116.Geometrical features of lentil seeds (lens culinaris Medik) were analysed using the image analysis LUCIA system Ver. 3.52. The values of the weight of 1000 kernels, kernel density, specific volume, specific surface area, and surface area of 1000 kernels of red and green lentils were determined as 66.61 and 138.56 g, 1504.5 and 1376.4 kg/m 3 , 0.6647 and 0.7265 cm 3 /g, 0.594 and 0.579 m 2 /kg, 395.4 and 801.9 cm 2 , respectively. The lentil volume was simulated by an oblate spheroid and two sphere segments and the volumes obtained with both models were compared with that obtained by pycnometric method. Percentage differences of the two sphere segment approximation for red and green lentils were 4.4% and 4.2%, respectively. The height (thickness) of lentils was constant and practically the same with both varieties (2.6 mm) and therefore it was possible to simplify the geometrical models. Thus, 2D image analysis is suitable for a quick evaluation of the specific volume and surface area of grains on the basis of the projected area (equivalent diameter) without the measurement of the height. Image processing provides a simple, rapid, and non-invasive methodology to estimate lentil geometric features and engineering parameters.

show abstract

Section: Methodssupporting

confidence: 82%

mentioning

confidence: 99%

mentioning

confidence: 99%

See 1 more Smart Citation

Image vision technology for the characterisation of shape and geometrical properties of two varieties of lentil grown in Turkey

Firatligil-Durmus¹,

Šárka²,

Bubník³

2008

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…The color of encapsulated oil was measured using digital image analysis (DIA) according to the method described by Tańska et al (2005). The images were acquired by a highresolution, low-noise charge-coupled device (CCD) Nikon DXM-1200 color camera (Nikon Inc., Melville, USA) and analyzed by Laboratory Universal Computer Image Analysis (LUCIA) G v. 4.8 software.…”

Section: Color Of Pumpkin Seed Oil Powdermentioning

confidence: 99%

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

Ogrodowska

Tańska

Brandt

2017

Food Bioprocess Technol

Self Cite

View full text Add to dashboard Cite

In this study, the influence of encapsulation process conditions on the physical properties and chemical composition of encapsulated pumpkin seed oil was investigated. Four variants of encapsulated oil were prepared: spray-dried nonhomogenized emulsions at the inlet temperatures of 180 and 130°C, spray-dried homogenized emulsion at the inlet temperature of 130°C, and freeze-dried homogenized emulsion. The emulsion was prepared by mixing 10.6% oil with 19.8% wall materials (15.9% maltodextrin + 0.5% guar gum + 3.9% whey protein concentrate) and 69.6% distilled water. The quality of encapsulated pumpkin seed oil was evaluated by encapsulation efficiency, surface oil, total oil and moisture contents, flowing properties, color, and size. Additionally, fatty acid composition, pigment characteristics, and the content of bioactive compounds (tocopherols, squalene, and sterols) were determined. Changes of these components after the encapsulation process in comparison to the control pumpkin seed oil were considered as stability parameters. The highest encapsulation efficiency was obtained by spray-drying at the inlet temperature of 130°C. Generally, the spray-drying process had a positive effect upon the physical parameters of encapsulated pumpkin seed oil but results were dependent on process conditions. The higher inlet temperature generated more surface oil, but capsules obtained at the lower temperature were greater in size and more deformed. Although freeze-drying proceeded at a very low temperature, the powder obtained with this technique was characterized by the highest bioactive compound losses (with the exception of sterols) and the lowest stability. The homogenization process applied before spray-drying affected greater polyunsaturated fatty acid, squalene, and pigment degradation. In conclusion, results of the study showed that the spray-drying non-homogenized emulsion was a more recommendable technique for the encapsulation of pumpkin seed oil because of smaller changes of native compounds and better oxidative stability.

show abstract

“…The mechanical designs used rely on an empirical or experimental basis that, however, does not provide detailed insights into what exactly happens during the process [2]. In order to create more efficient designs, new procedures need to be developed.…”

Section: Introductionmentioning

confidence: 99%

A Simulation Model for Determining the Mechanical Properties of Rapeseed using the Discrete Element Method

Kismányoky¹,

Földesi²,

Rádics³

et al. 2015

Period. Polytech. Civil Eng.

View full text Add to dashboard Cite

show abstract

Measurement of the geometrical features and surface color of rapeseeds using digital image analysis

Cited by 50 publications

References 18 publications

Image vision technology for the characterisation of shape and geometrical properties of two varieties of lentil grown in Turkey

Image vision technology for the characterisation of shape and geometrical properties of two varieties of lentil grown in Turkey

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

A Simulation Model for Determining the Mechanical Properties of Rapeseed using the Discrete Element Method

Contact Info

Product

Resources

About