Volume estimation of strawberries, mushrooms, and tomatoes with a machine vision system

Concha-Meyer, Aníbal; Eifert, Joseph D.; Wang, Hengjian; Sanglay, Gabriel C.

doi:10.1080/10942912.2018.1508156

Cited by 39 publications

(15 citation statements)

References 17 publications

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“…The authors (Razavi & Parvar, ) have investigated the important physical properties and mechanical characteristics of the kiwi fruit which need to be considered during the design of the system for postharvest operations. The authors (Concha‐Meyer, Eifert, Wang, & Sanglay, ) have used a computer vision system to predict the volume of tomatoes, strawberries, and mushrooms. The study supports that the weight of these agricultural products can be used as a nondestructive way to forecast their volume.…”

Section: Introductionmentioning

confidence: 99%

Clustered ANFIS weighing models for sweet lime (Citrus limetta) using computer vision system

Phate

Ramanathan

Palanisamy

2019

J Food Process Engineering

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In the present research work, a clustered adaptive neuro‐fuzzy inference system (ANFIS) is used to develop the model of relationship between the weight with 1D and 2D features of the Indian sweet lime fruit extracted through the developed computer vision system. Initially, three clustering methods are used to classify the input data into a homogeneous group. Then, the self‐learning proficiency of an artificial neural network and the ability of fuzzy theory to deal with the uncertainty and nonlinearity are utilized by developing the ANFIS model. Finally, the clustered data is combined with the ANFIS models trained by two different learning methods are analyzed. The goodness‐of‐fit indicators close to unity and the lower values of the error performance metrics implies the adequacy, robustness, and superiority of the proposed method. Moreover, the lower value of Theil's coefficient for uncertainty (UII) signifies the credibility of the model to predict the weight of a sweet lime fruit. Practical applications The presented improved approach of clustered ANFIS modeling for weighing sweet lime fruit will be fruitful to the researchers, farmers, and engineers. In order to, design and develop the real time weight‐based grading, sorting, and packaging machine's knowledge about the fruit weight‐size relation is a basic requirement. Use of this proposed approach (computer vision linked with the clustered ANFIS model) will greatly reduce the handling of the fruit as well as the workload that are responsible for the qualitative and quantitative losses of fruits on bulk industrial scale. Also, this weighing model using 1D and 2D features will be more beneficial, faster, and economically viable substitute to the on‐field manual method used in agriculture specially during the sorting, grading, and packaging of sweet lime.

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Section: Introductionmentioning

confidence: 99%

Clustered ANFIS weighing models for sweet lime (Citrus limetta) using computer vision system

Phate

Ramanathan

Palanisamy

2019

J Food Process Engineering

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“…Also, they found that the mass, volume, and density of tomato were 24.76 g, 51.62 cm 3 , and 10.96 g/cm 3 , respectively (Onifade & Aregbesola, 2013). Concha‐Meyer, Eifert, Wang, and Sanglay (2018) reported that the weight, volume, and density of tomato was 68.7 g, 72.1cm 3 and 0.95 g/cm 3 , respectively (Concha‐Meyer et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

Drying of sliced tomato (Lycopersicon esculentumL.) by a novel halogen dryer: Effects of drying temperature on physical properties, drying kinetics, and energy consumption

Al‐Hilphy

Gavahian

Barba

et al. 2020

J Food Process Engineering

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This study aimed to explore the impact of halogen drying temperature (60, 70, and 80°C) on drying kinetics and some sensory and physical properties of tomato slices. Also, the suitability of previously proposed models for predicting the drying process of tomato slices was assessed and compared with that of a newly proposed model using root mean square error, reduced chi‐square, and determination of coefficient. According to the results, increasing the drying temperature from 60 to 80°C reduced the drying time from 150 to 106 min but increased energy consumption. Experimental drying curves indicated only one falling drying rate period for the drying temperatures of 60 and 70°C, while two consecutive falling rate periods were observed for drying temperatures of 80°C due to the case‐hardening phenomenon. The highest sensory score was obtained for samples dried at 60°C. Also, the effective moisture diffusion varied between 7.96 × 10−9 and 1.07 × 10−8 m2/s. The color parameters (L*, a*, b*, a*/b*, and ∆E) of samples were significantly affected by drying temperature. The browning index and mass transfer coefficient increased significantly (p < .05) with the increase of the drying temperature. The results introduced halogen drying as a promising processing technology for drying tomato slices. Practical applications Drying, such as tomato slices drying, is one of the common process in the food industry. A novel drying technique, that is, halogen drying, was explored in the present study. This innovative process showed a good potential for upscaling, considering its ability in saving energy consumption, reducing drying time, and producing high‐quality products. Also, the effects of important process parameters, such as drying temperature, on the quality of the product were explained which can help with future commercial applications. Furthermore, the new mathematical models proposed in this study can be used by the industry to predict the quality parameters of the product and to achieve process automation.

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“…A millimeter electronic digital caliper (GENERAL UPC 22064) was used to measure the dimensions of a whole fruit length, diameter, seed diameter, and seed pocket space diameter (Figure 1). The volume of the whole fruit was measured by water displacement method where, a single fruit was immersed in water in a graduated tube (Concha‐Meyer et al., 2018). The density was determined by dividing the weight of each fruit by its volume.…”

Section: Methodsmentioning

confidence: 99%

Effect of freezing rate on the quality properties of Medjool dates at the tamr stage

Mowafy

Sabbah

Mostafa

et al. 2020

J. Food Process. Preserv.

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Date palm fruits have special considerations in people's social life in North Africa and the Middle East regions (Zaitoon et al., 2016). Date palm fruits have high nutritional values: they are considered to be a rich source of sugar, fiber, minerals, and considerable amounts of vitamin A, B-complex, and C (Al-Farsi & Lee, 2008; Al-Khayri et al., 2015). They also have remedial effects, due to their phytochemical contents; involving carotenoids, polyphenols, tannins, and sterols, which are known for their antioxidant activity, cholesterol-lowering properties, and chemoprevention of cancer, diabetes, and cardiovascular diseases (Barnett et al., 2000; Johnson et al., 2015). Egypt is the first in the production of date fruit with 1,562,171 metric tons in 2018, accounting for 18.3% of the global production (FAOSTAT, 2020). Medjool dates are obtained at the tamr stage (the third stage of date fruits ripening, where the fruits are hard or semi-hard with dark colors (Johnson, 2011)). Medjool date is becoming an interesting variety to the Egyptians. It is grown in southwest Egypt. It is economically promising.

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Volume estimation of strawberries, mushrooms, and tomatoes with a machine vision system

Cited by 39 publications

References 17 publications

Clustered ANFIS weighing models for sweet lime (Citrus limetta) using computer vision system

Clustered ANFIS weighing models for sweet lime (Citrus limetta) using computer vision system

Drying of sliced tomato (Lycopersicon esculentumL.) by a novel halogen dryer: Effects of drying temperature on physical properties, drying kinetics, and energy consumption

Effect of freezing rate on the quality properties of Medjool dates at the tamr stage

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