Effect of Technology Parameters to the Shrinkage of Mango Slices during Convection Drying Process
Main Article Content
Abstract
Computer vision application to improve the effectiveness of quality evaluation and image sensory is an interested trend of researching in food processing. The range of technology parameters: velocity, temperature of drying air and material thickness which can ensure the acceptable quality and color of the dried mango slices is applied to estimate the effect of technology parameters to the shrinkage and deformation during convective drying process. This study utilizes the program developed in Matlab to determine the geometry parameters of 2D – object (the area, the dimension of long and short axis of fitted ellipse) in order to determine the shape variation from the images of mango slices and original sample with defined dimension and form.
Keywords
Shrinkage, Deformation, Mango slices, Convective drying
Article Details
References
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[3] David Joseph Sampson, Young Ki Chang, H.P. Vasantha Rupasinghe, Qamar UZ Zaman, A dual-view computer-vision system for volume and image texture analysis in multiple apple slices drying, Journal of Food Engineering 127 (2014) 49–57.
[4] Wenkui Zhu, Zhaogai Wang, Delong Xu, Jinsong Du, Measurement and Study on Drying Shrinkage Characteristic of Tobacco Lamina Based on Computer Vision, 7th CCTA, Sep 2013, Beijing, China. Springer, IFIP Advances in Information and Communication Technology, AICT-419 (Part I), pp. 306–314, 2014, Computer and Computing Technologies in Agriculture VII.
[5] Kabiru A.A., Joshua A.A. & Raji A.O., 2013. Effect of slice thickness and temperature on the drying kinetics of mango (Mangifera indica). International Journal of Research and Reviews in Applied Sciences, 15(1), 41–50.
[6] Juliana Villegas-Santiago, Monserrat Calderon-Santoyo, Arturo Ragazzo-Sanchez, Marco Antonio Salgado-Cervantes, Guadalupe Luna-Solano, Fluidized bed and tray drying of thinly sliced mango (Mangifera indica) pretreated with ascorbic and citric acid. International Journal of Food Science and Technology 2011, 46, 1296–1302.
[7] Abano E.E., Sam-Amoah L.K., Owusu J. & Engmann F.N., 2013. Effects of ascorbic acid, salt, lemon juice, and honey on drying kinetics and sensory characteristic of dried mango. Journal of Food Science and Technology 5(1): 1–10.
[8] Kenichi Kanatani, Yasuyuki Sugaya, Yasushi Kanazawa, Ellipse Fitting for Computer Vision: Implementation and Applications, Synthesis Lectures on ..., 2013.