Keywords
images analysis
strawberries
edible coatings
osmotic dehydration
microwave drying Análisis de imágenes
fresas
recubrimientos comestibles
deshidratación osmótica
microondas
strawberries
edible coatings
osmotic dehydration
microwave drying Análisis de imágenes
fresas
recubrimientos comestibles
deshidratación osmótica
microondas
How to Cite
Gamboa Santos, J., & Campañone, L. A. (2018). Digital image analysis for shrinkage evaluation in strawberries subjected to emerging processing technologies. Revista Colombiana De Investigaciones Agroindustriales, 5(2), 33–51. https://doi.org/10.23850/24220582.1594
Abstract
In fruits, strawberries in particular, appearance is an attribute of great importance. Appearance, which can be defined by color, shape, size and visual texture, not only determines the degree of maturation or the presence or absence of impurities, but also indicates the application of technological processes or prolonged storage conditions. In most cases, an excessive shrinkage of fruits negatively affects the preference and acceptance of these products by consumers. Particularly, in the case of dehydrated fruits, the geometric modifications (shape and size) caused by the process are a matter of great concern to the industry. Traditional techniques for monitoring physical and physico-chemical parameters of quality usually are time consuming, costly, laborious, invasive and impracticable during in-line monitoring at the industry. Computer vision techniques and digital image analysis are an attractive and economical alternative to evaluate the appearance changes of foodstuffs during processing. Therefore, the present work aims the evaluation and correlation of morphological characteristics area (A), by digital image analysis techniques, and thickness (L) measured by caliber in strawberries subjected to combined treatments that include application of edible coatings (alginate-lactate), osmotic dehydration (sucrose, 60 ºB, 40 ºC, 4h) and microwave assisted drying (1,2 W/g). Related to thickness, reductions of 60% (retention 40%) were obtained for fresh (FR+MW) and fresh coated (FR_R+MW) samples. OD pre-treated samples (DO+MW and DO_R+MW) reached values of 37% (retention 63%). The digital processing of images showed cross sectional area reductions up to 56% for FR+MW and FR_R+MW samples, being significatively higher (up to 18%) for samples previously osmo-dehydrated (DO+MW and DO_R+MW). By correlating the L and A percentage retention, during MW-drying, excellent correlations were attained for FR+MW and FR_R+MW samples (R2: 97 and 98%).
References
Aghbashlo, M., Hosseinpour, S., & Ghasemi-Varnamkhasti, M. (2014). Computer vision technology for real-time food quality assurance during drying process. Trends in Food Science & Technology, 39 (1), 76-84. https://doi.org/10.1016/j.tifs.2014.06.003
Bhargava, A., & Bansal, A. (2018). Fruits and vegetables quality evaluation using computer vision: A Review. Journal of Kind Sand University – Computer and Information Sciences, 30 (4), 2-15. https://doi.org/10.1016/j.jksuci.2018.06.002
Chen, Q., Zhang, C., Zhao, J., & Ouyang, Q. (2013). Recent advances in emerging imaging techniques for non-destructive detection of food quality and safety. Trends in Analytical Chemistry, 52, 261-274. https://doi.org/10.1016/j.trac.2013.09.007
Cho, J.S., Lee, H.J., Park, J.H., Sung, J.H., Choi, J.Y., & Moon, K.D. (2016). Image analysis to evaluate the browning degree of banana (Musa spp.) peel. Food Chemistry, 194, 1028-1033. https://doi.org/10.1016/j.foodchem.2015.08.103
De Bruijn, J., & Bórquez, R. (2014). Quality retention in strawberries dried by emerging dehydration methods. Food Research International, 63 (A), 42-48. https://doi.org/10.1016/j.foodres.2014.03.029
Doymaz, I. (2008). Convective drying kinetics of strawberry. Chemical Engineering and Processing, 47 (5), 914-919. https://doi.org/10.1016/j.cep.2007.02.003
Erle, U., & Schubert, H. (2001). Combined osmotic and microwave-vacuum dehydration of apples and strawberries. Journal of Food Engineering, 49 (2-3), 193-199. https://doi.org/10.1016/S0260-8774(00)00207-7
Fernandes, F.A.N., & Rodrigues, S. (2008). Dehydration of sapota (Achras sapota L.) using ultrasound as pretreatment. Drying Technology, 26, 1232–1237. https://doi.org/10.1080/07373930802307118
Gamboa-Santos, J., Megías-Pérez, R., Soria, A.C., Olano, A., Montilla, A., & Villamiel, M. (2014a). Impact of processing conditions on the kinetics of vitamin C degradation and 2-furoylmethyl amino acid formation in dried strawberries. Food Chemistry, 153, 164-170. https://doi.org/10.1016/j.foodchem.2013.12.004
Gamboa-Santos, J., Montilla, A., Soria, A.C., Cárcel, J.A., García-Pérez, J.V., & Villamiel, M. (2014b). Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection. Food Chemistry, 161, 40–46.
García-Noguera, J., Oliveira, F.I.P., Gallâo, M.I., Weller, C.L., Rodrigues, S., & Fernandes, F.A.N. (2010). Ultrasound-assisted osmotic dehydration of strawberries: Effect of pretreatment time and ultrasonic frequency. Drying Technology, 28 (2), 294-303. doi: 10.1080/07373930903530402
Giovanelli, G., Brambilla, A., & Sinelli, N. (2013). Effect of osmo-air dehydration treatments on chemical, antioxidant and morphological characteristics of blueberries. LWT-Food Science and Technology, 54 (2), 577-584. https://doi.org/10.1016/j.lwt.2013.06.008
Gol, N.B., Patel, P.R., & Ramana Rao, T.V. (2013). Improvement of quality and shelf-life of strawberries with edible coatings enriched with chitosan. Postharvest Biology and Technology, 85, 185-195. https://doi.org/10.1016/j.postharvbio.2013.06.008
Hosseinpour, S., Rafiee, S., Aghbashlo, M., & Mohtarebi, S.S. (2014). A novel image processing approach for in-line monitoring of visual texture during shrimp drying. Journal of Food Engineering, 143, 154-166. https://doi.org/10.1016/j.jfoodeng.2014.07.003
Jalaee, F., Fazeli, A., Fatemian, H., & Tavakolipour, H. (2011). Mass transfer coefficient and the characteristics of coated apples in osmotic dehydrating. Food and Bioproducts Processing, 89 (4), 367-374. https://doi.org/10.1016/j.fbp.2010.09.012
Khin, M.M., Zhou, W., & Perera, C.O. (2006). A study of the mass transfer in osmotic dehydration of coated potato cubes. Journal of Food Engineering, 77 (1), 84-95. https://doi.org/10.1016/j.jfoodeng.2005.06.050
Kocadagli, T., & Gökmen, K. (2018). Caramelization in food. A food quality and safety perspective. Ámsterdam: Elsevier.
Lago-Vanzela, E.S., do Nascimento, P., Fontes, E.A.F., Mauro, M.A., & Kmura, M. (2013). Edible coatings from native and modified starches retain carotenoids in pumpkin during drying. LWT – Food Science and Technology, 50 (2), 420-425. https://doi.org/10.1016/j.lwt.2012.09.003
Manninen, H., Paakki, M., Hopia, A., & Franzén, R. (2015). Measuring the Green colour of vegetables from digital images using image analysis. LWT – Food Science and Technology, 63 (2), 1184-1190. https://doi.org/10.1016/j.lwt.2015.04.005
Matuska, M., Lenart A., & Lazarides, H.N. (2006). On the use of edible coatings to monitor osmotic dehydration kinetics for minimal solids uptake. Journal of Food Engineering, 72 (1), 85-91. https://doi.org/10.1016/j.jfoodeng.2004.11.023
Maskan, M. (2001). Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48 (2), 177-182. https://doi.org/10.1016/S0260-8774(00)00155-2
Megías-Pérez, R., Gamboa-Santos, J., Soria, A.C., Villamiel, M., & Montilla, A. (2014). Survey of quality indicators in commercial dehydrated fruits. Food Chemistry, 150, 41-48. https://doi.org/10.1016/j.foodchem.2013.10.141
Onwude, D.I., Hashim, N., Abdan, K., Janius, R., & Chen, G. (2018). Combination of computer vision and backscattering imaging for predicting the moisture content and colour changes of sweet potato (Ipomoea batatas I.) during drying. Computers and Electronics in Agriculture, 150, 178-187. https://doi.org/10.1016/j.compag.2018.04.015
Perdones, A., Sánchez-González, L., Chiralt, A., & Vargas, A. (2012). Effect of chitosan – lemon essential oil coatings on storage-keeping quality of strawberry. Postharvest Biology and Technology, 70, 32-41. https://doi.org/10.1016/j.postharvbio.2012.04.002
Prothon, F., Ahrne, L., & Sjoholm, I. (2003). Mechanisms and prevention of plant tissue collapse during dehydration: A critical review. Critical Reviews in Food Science and Nutrition, 43 (4), 447–479. https://doi.org/10.1080/10408690390826581
Rodrigues, S., & Fernandes, F.A.N. (2007). Ultrasound in fruit processing. In: Urwaye, A.P., (Ed). New Food Engineering Research Trends (pp.103–135). Hauppauge, NY: Nova Science Publishers.
Rodríguez, A., García, M.A., & Campañone, L. (2016). Experimental study of the application of edible coatings in pumpkin sticks submitted to osmotic dehydration. Drying Technology, 34 (6), 635-644. https://doi.org/10.1080/07373937.2015.1069325
Saltos, A.H. (2010). Sensometría. Análisis en el desarrollo de alimentos procesados. Riobamba, Ecuador: Ediciones Pedagógico Freire.
Sampson, D.J., Chang, Y.K., Vasantha Rupasinghe, H.P., & Zaman, Q. (2014). A dual-view computer-vision system for volume and image texture analysis in multiple apple slices drying. Journal of Food Engineering, 127, 49-57. https://doi.org/10.1016/j.jfoodeng.2013.11.016
Shenoy, P., Innings, F., Lilliebjelke, T., Jonsson, C., Fitzpatrick, J., & Ahrné, L. (2014). Investigation of the application of digital colour imaging to assess the mixture quality of binary food poder mixes. Journal of Food Engineering, 128, 140-145. doi:10.1016/j.jfoodeng.2013.12.013
Souraki, B.A., Ghavami, M., & Tondro, H. (2014). Correction of moisture and sucrose effective diffusivities for shrinkage during osmotic dehydration of apple in sucrose solution. Food and Bioproducts Processing, 92 (1), 1-8. https://doi.org/10.1016/j.fbp.2013.07.002
Spence, C. (2018). Background colour and its impact on food perception and behaviour. Food Quality and Preference, 68, 156-166. https://doi.org/10.1016/j.foodqual.2018.02.012
Spence, C., Okajima, K., Cheok, A.D., Petit, O., & Michel, C. (2016). Eating with our eyes: from visual hunger to digital satiation. Brain and Cognition, 110, 53-63. https://doi.org/10.1016/j.bandc.2015.08.006
Sturm, B., Nunez-Vega, A.M., & Hofacker, W.C. (2014). Influence of process control strategies on drying kinetics, colour and shrinkage of air dried apples. Applied Thermal Engineering, 62 (2), 455-460. https://doi.org/10.1016/j.applthermaleng.2013.09.056
Wrolstad, R.E., Durst, R.W., & Lee, J. (2018). Tracking color and pigment changes in anthocyanin products. Trends in Food Science and Technology, 16 (9), 423-428. https://doi.org/10.1016/j.tifs.2005.03.019
Yang, X.H., Deng, L.Z., Mujumdar, A.S., Xiao, H.W., Zhang, Q., & Kan, Z. (2018). Evolution and modeling of colour changes of red pepper (Capsicum annum L.) during hot air drying. Journal of Food Engineering, 231, 101-108. https://doi.org/10.1016/j.jfoodeng.2018.03.013
Zhou, T., Harrison, A.D., Mckellar, R., Young, J.C., Odumeru, J., PIyasena, P., ... Karr, S. (2004). Determination of acceptability and shelf life of ready-to-use lettuce by digital image analysis. Food Reasearch International, 37 (9), 875-881. https://doi.org/10.1016/j.foodres.2004.05.005
Zielinska, M., & Michalska, A. (2016). Microwave-assisted drying of blueberry (Vaccinium Corymbosum L.) fruits: drying kinetics, polyphenols, anthocyanins, antioxidant-capacity, color and texture. Food Chemistry, 212 (1), 671-680. https://doi.org/10.1016/j.foodchem.2016.06.003
Downloads
Download data is not yet available.
