An image analysis based expert system for assessing the quality of freeze-dried protein formulations

2012 ◽  
Author(s):  
Jukka Rantanen ◽  
Hjalte Trnka ◽  
Jian Wu ◽  
Marco van de Weert ◽  
Holger Grohganz
Keyword(s):  
Image Analysis ◽  
Expert System ◽  
Protein Formulations ◽  
Freeze Dried

Fuzzy Logic-Based Expert System for Evaluating Cake Quality of Freeze-Dried Formulations

2013 ◽  
Vol 102 (12) ◽  
pp. 4364-4374 ◽  
Author(s):  
Hjalte Trnka ◽  
Jian X. Wu ◽  
Marco Van De Weert ◽  
Holger Grohganz ◽  
Jukka Rantanen
Keyword(s):  
Fuzzy Logic ◽  
Expert System ◽  
Freeze Dried ◽  
Cake Quality

Expert System for Quality Assessment of Electronic Book Exhibitions

2013 ◽  
pp. 32-39
Author(s):  
Svetlana V. Savkina
Keyword(s):  
Expert System ◽  
Quality Assessment ◽  
Electronic Book ◽  
Electronic Books ◽  
Comparison Of The Results

The article presents the results of testing the complex methodology of assessment of quality of electronic books exhibitions (EBE). The author describes the project of the expert system, allowing to implement the EBE assessment without the experts’ participation. There is given the comparison of the results of assessments, carried out by experts and by the expert system.

scholarly journals Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 234
Author(s):  
Fatemah B. Alsalman ◽  
Hosahalli S. Ramaswamy
Keyword(s):  
High Pressure ◽  
Protein Quality ◽  
Treatment Time ◽  
Control Sample ◽  
Thermal Characteristics ◽  
Protein Digestibility ◽  
Foaming Properties ◽  
Freeze Dried ◽  
Cooking Water

Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and thermal characteristics of CCW proteins. A central composite rotatable design is used with pressure level (227–573 MPa) and treatment time (6–24 min) as HP variables, and concentration of freeze dried CCW aquafaba powder (11–29%) as product variable, and compared to untreated CCW powder. HP improves aquafaba emulsion properties compared to control sample. HP reduces protein aggregates by 33.3%, while β-sheets decreases by 4.2–87.6% in which both correlated to increasing protein digestibility. α-helices drops by 50%. It affects the intensity of some HP treated samples, but not the trend of bands in most of them. HP treatment decreases Td and enthalpy because of increasing the degree of denaturation.

scholarly journals Classification of total carotene and quality of chili pepper (Capsicum frutescens) based on image analysis

2021 ◽  
Vol 733 (1) ◽  
pp. 012005
Author(s):  
Y Hendrawan ◽  
R Utami ◽  
D Y Nurseta ◽  
Daisy ◽  
S Nuryani ◽  
...  
Keyword(s):  
Image Analysis ◽  
Chili Pepper ◽  
Capsicum Frutescens

scholarly journals The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 226
Author(s):  
Katarzyna Rybak ◽  
Artur Wiktor ◽  
Dorota Witrowa-Rajchert ◽  
Oleksii Parniakov ◽  
Małgorzata Nowacka
Keyword(s):  
Freeze Drying ◽  
Bell Pepper ◽  
Total Phenolic ◽  
Thermal Methods ◽  
Drying Time ◽  
Freeze Dried ◽  
Dehydration Processes ◽  
Vacuum Freezing ◽  
Better Than

It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods.

scholarly journals Assessment of the Content of Dry Matter and Dry Organic Matter in Compost with Neural Modelling Methods

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 307
Author(s):  
Dawid Wojcieszak ◽  
Maciej Zaborowicz ◽  
Jacek Przybył ◽  
Piotr Boniecki ◽  
Aleksander Jędruś
Keyword(s):  
Image Analysis ◽  
Organic Matter ◽  
Dry Matter ◽  
Neural Model ◽  
Original Method ◽  
Neural Models ◽  
Test Error ◽  
Effective Assessment ◽  
Modelling Methods

Neural image analysis is commonly used to solve scientific problems of biosystems and mechanical engineering. The method has been applied, for example, to assess the quality of foodstuffs such as fruit and vegetables, cereal grains, and meat. The method can also be used to analyse composting processes. The scientific problem lets us formulate the research hypothesis: it is possible to identify representative traits of the image of composted material that are necessary to create a neural model supporting the process of assessment of the content of dry matter and dry organic matter in composted material. The effect of the research is the identification of selected features of the composted material and the methods of neural image analysis resulted in a new original method enabling effective assessment of the content of dry matter and dry organic matter. The content of dry matter and dry organic matter can be analysed by means of parameters specifying the colour of compost. The best developed neural models for the assessment of the content of dry matter and dry organic matter in compost are: in visible light RBF 19:19-2-1:1 (test error 0.0922) and MLP 14:14-14-11-1:1 (test error 0.1722), in mixed light RBF 30:30-8-1:1 (test error 0.0764) and MLP 7:7-9-7-1:1 (test error 0.1795). The neural models generated for the compost images taken in mixed light had better qualitative characteristics.

scholarly journals Image data of crumb structure of bread from flour of czech spring wheat cultivars

2011 ◽  
Vol 22 (No. 4) ◽  
pp. 133-142 ◽  
Author(s):  
I. Švec ◽  
M. Hrušková
Keyword(s):  
Image Analysis ◽  
Image Data ◽  
Analysis Data ◽  
Wheat Cultivars ◽  
Rheological Measurements ◽  
Class A ◽  
Bread Volume ◽  
Class B ◽  
Crumb Structure

Abstract: Baking quality of flour from six wheat cultivars (harvest 2002 and 2003), belonging to the quality classes A and B, was evaluated using the fermented dough test. Analytical traits of kernel and flour showed differences between the classes which were confirmed by the baking test with the full-bread-formula according to Czech method. In addition to standard methods of the bread parameters description (specific bread volume and bread shape measurements) rheological measurements of penetrometer and image analysis were used in effort to differentiate wheat samples into the quality classes. The results of the baking test proved significant differences in specific bread volumes – the highest volume in class A was obtained with the cultivar Vinjet and in class B with SG-S1098 – approx. 410 and 420 ml/100 g. Although significant correlations among image analysis data and specific bread volume having been proved, any image analysis parameter did not distinguish the quality classes. Only the penetronetric measurements made with bread crumb were suitable for such purpose (r = 0.9083; for  = 0.01). Among image analysis data the total cell area of the crumb had the strongest correlation with specific bread volume (r = 0.7840; for α = 0.01).    

Expert system for pathologists to generate an image analysis program for tumor grading

1988 ◽  
Vol 34 (1) ◽  
pp. 29-34 ◽  
Author(s):  
P. Hufnagl ◽  
G. Wolf ◽  
K. Wenzelides ◽  
H. Martin ◽  
H. Guski ◽  
...  
Keyword(s):  
Image Analysis ◽  
Expert System ◽  
Analysis Program ◽  
Tumor Grading

PRELIMINARY STUDIES RELATED TO MICROSCOPY AND THE SEDEM EXPERT SYSTEM PROFILE ON FREEZED-DRIED EXTRACT OF LYTHRI HERBA

2021 ◽  
Author(s):  
Valeriu Valeriu Iancu ◽  
Laura Adriana Bucur ◽  
Verginica Schröder ◽  
Manuela Rossemary Apetroaei
Keyword(s):  
Expert System ◽  
Plant Species ◽  
Plant Material ◽  
Lythrum Salicaria ◽  
Total Polyphenols ◽  
Spongy Mesophyll ◽  
Freeze Dried ◽  
Anomocytic Stomata ◽  
Dried Extract ◽  
Antibacterial And Antifungal

"The floral tips of the plant species Lythrum salicaria L. represent a rich source of total polyphenols, among which with the largest share we mention tannins, and this is why this plant material has a standardized monograph in the European Pharmacopoeia 10.0th edition. According to the literature accessed so far, the plant material has antioxidant, anti-inflammatory, hemostatic, antibacterial and antifungal properties, along with modulatory action on carbohydrate metabolism. Powder microscopic examination is an important step in establishing the identity of the plant species used, highlighting elements specific to the aerial part such as spiral vessels of the stem, fragments of the spongy mesophyll with calcium oxalate clusters cells and anomocytic stomata. The application of the SeDeM method on dried plant extracts represents an innovative trend in pharmaceutical technology and contributes to the collection of data in a structured and standardized form. In this paper, the functions and applications of the SeDeM expert system are illustrated upon the freeze-dried extract of Lythri herba for the purpose of easier identification and standardization. Future applications may include obtaining chewable gums or tablets by direct compression."

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