Artículo

Estamos trabajando para incorporar este artículo al repositorio
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

The increasing consumption worldwide of tortilla chips make it relevant to design and optimize their industrial quality analysis. Surface, structural, and total oil content during frying of tortilla chips fried at 160, 175, and 190°C for different times were analyzed. The aim was to obtain a relationship between oil content and features from their digital images. The results showed a high linear correlation (R > 0.90) between oil content with image features at each frying temperature, indicating that trustable models can be developed, allowing the prediction of oil content of tortilla chips by using selected features extracted from their digital images, without the necessity of measuring them. Cross-validation technique demonstrated the repeatability of each model and their good performance (>90%). © 2014 Copyright Taylor and Francis Group, LLC.

Registro:

Documento: Artículo
Título:Oil content fraction in tortilla chips during frying and their prediction by image analysis using computer vision
Autor:Matiacevich, S.B.; Henríquez, O.C.; Mery, D.; Pedreschi, F.
Filiación:Departamento de Ciencia y Tecnología de Los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Santiago, Chile
CONICET - Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Int. Güiraldes s/n, Ciudad Autónoma de Buenos Aires, Argentina
Departamento de Ciencia de la Computación, Pontificia Universidad Católica de Chile, Santiago, Chile
Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Santiago, Chile
Idioma: Inglés
Palabras clave:Computer vision; Image features; Oil content; Oil fraction; Tortilla chips; Cross-validation technique; Frying temperature; Image features; Industrial quality; Linear correlation; Oil contents; Oil fractions; Tortilla chips; Computer vision; Food technology; Image processing
Año:2014
Volumen:17
Número:2
Página de inicio:261
Página de fin:272
DOI: http://dx.doi.org/10.1080/10942912.2011.631245
Título revista:International Journal of Food Properties
Título revista abreviado:Int. J. Food Prop.
ISSN:10942912
CODEN:IJFPF
Registro:http://digital.bl.fcen.uba.ar/collection/paper/document/paper_10942912_v17_n2_p261_Matiacevich

Referencias:

  • Sefa-Dedeh, S., Cornelius, B., Sakyi-Dawson, E., Afoakwa, E.O., Effect of nixtamalization on the chemical and functional properties of maize (2004) Food Chemistry, 86, pp. 317-324
  • Serna-Saldivar, S.O., Gomez, M.H., Rooney, L.W., Technology chemistry, and nutritional value of alkaline-cooked corn products (1990) Advances in Cereal Science and Technology, p. 243. , Pomeranz, Y.; Ed.; American Assoc. Cereal Chemists: St. Paul, MN
  • Moreira, R.G., Sun, X., Chen, Y., Factors affecting oil uptake in tortilla chips in deep-fat frying (1997) Journal of Food Engineering, 31, pp. 485-498
  • Kawas, M.L., Moreira, R.G., Characterization of product quality attributes of tortilla chips during the frying process (2001) Journal of Food Engineering, 47, pp. 97-107
  • Mellema, M., Mechanism and reduction of fat uptake in deep-fat fried foods (2003) Trends in Food Science and Technology, 14, pp. 364-373
  • Bouchon, P., Aguilera, J.M., Pyle, D.L., Structure oil-absorption relationships during deep-fat frying (2003) Journal of Food Science, 68, pp. 2711-2716
  • Duran, M., Pedreschi, F., Moyano, P., Troncoso, E., Oil partition in pre-treated potato slices during frying and cooling (2007) Journal of Food Engineering, 81, pp. 257-265
  • Brosnan, T., Sun, D.W., Improving quality inspection of food products by computer vision - A review (2004) Journal of Food Engineering, 61, pp. 161-166
  • Mery, D., Pedreschi, F., Segmentation of colour food images using a robust algorithm (2005) Journal of Food Engineering, 66, pp. 353-360
  • Pedreschi, F., León, J., Mery, D., Moyano, P., Development of a computer vision system to measure the color of potato chips (2006) Food Research International, 39, pp. 1092-1098
  • Mery, D., Soto, A., Features: The more the better (2008) New Aspects of Signal Processing, Computational, Geometry and Artificial Vision; Proceedings of the 7th WSEAS International Conference on Signal Processing, Computational Geometry and Artificial Vision, pp. 46-50. , Rodos Island, Greece, August 20-22
  • Gunasekaram, S., Ding, K., Using computer vision for food quality evaluation (1994) Food Technology, 48, pp. 151-154
  • Gerrard, D.E., Gao, X., Tan, J., Beef marbling and color store determination by image processing (1996) Journal of Food Science, 61, pp. 145-148
  • Luzuriaga, D., Balaban, M.O., Yeralan, S., Analysis of visual quality attributes of white shrimp by machine vision (1997) Journal of Food Science, 61, pp. 113-118
  • Leemans, V., Magein, H., Destain, M.F., Defects segmentation on 'golden delicious' apples by using color machine vision (1998) Computers and Electronics in Agriculture, 20, pp. 117-130
  • Ram, T., Wiesman, Z., Parmet, I., Edan, Y., Olive oil content prediction models based on image processing (2010) Biosystem Engineering, 10, pp. 221-232
  • Abdullah, M.Z., Guan, L.C., Mohd Azemi, B.M.N., Stepwise discriminant analysis for colour grading of oil palm using machine vision system (2001) Food and Bioproducts Processing, 79, pp. 223-231
  • Marty, S., Baker, K.W., Marangoni, A.G., Optimization of a scanner imaging technique to accurately study oil migration kinetics (2009) Food Research International, 42, pp. 368-373
  • Nopens, I., Foubert, I., De Graef, V., Van Laere, D., Dewettinck, K., Vanrolleghem, P., Automated image analysis tool for migration fat bloom evaluation of chocolate coated food products (2008) LWT- Food Science and Technology, 41, pp. 1884-1891
  • Konopka, I., Kozirok, W., Rotkiewicz, D., Lipids and carotenoids of wheat grain and flour and attempt of correlating them with digital image analysis of kernel surface and cross-sections (2004) Food Research International, 37, pp. 429-438
  • Pedreschi, P., Mery, D., Mendoza, F., Aguilera, J.M., Classification of potato chips using pattern recognition (2004) Journal of Food Science, 69, pp. 264-270
  • Matiacevich, S., Mery, D., Pedreschi, F., Prediction of mechanical properties of corn and tortilla chips using computer vision (2012) Food Processing Technology, 5, pp. 2025-2030
  • Haralick, R., Statistical and structural approaches to texture (1979) Proceedings of the IEEE, 67, pp. 786-804
  • Mery, D., Chanona-Perez, J.J., Soto, A., Aguilera, J.M., Cipriano, A., Veléz-Rivera, N., Arzate-Vázquez, I., Gutiérrez-López, G.F., Quality classification of corn tortillas using computer vision (2010) Journal of Food Engineering, 101, pp. 357-364
  • Blumenthal, M., A new look at the chemistry and physics of deep fat frying (1991) Food Technology, 45, pp. 68-71
  • León, K., Mery, D., Pedreschi, F., León, J., Color measurement in Lab Units from RGB digital images (2006) Food Research International, 39, pp. 1084-1091
  • (2008) Image Processing Toolbox for Use with MATLAB: User's Guide, , MathWorks. The MathWorks Inc.: Natick, MA, USA
  • Oil content (1986) Approved Methods of the American Association of Cereal Chemists, , AACC; AACC: St Paul MN
  • Mitchell, T.M., (1997) Machine Learning., p. 414. , McGraw-Hill: Boston, MA
  • Gamble, M.H., Rice, P., Selman, J.D., Relationships between oil uptake and moisture loss during frying of potato slices from cv. Record U.K tubers (1987) International Journal of Food Science and Technology, 22, pp. 233-241
  • Pinthus, E.J., Weinberg, P., Saguy, I.S., Criterion for oil uptake during deep-fat frying (1993) Journal of Food Science, 58, pp. 204-205
  • Moyano, P.E., Pedreschi, F., Kinetics of oil uptake during frying of potato slices: Effect of pretreatments (2006) LWT-Food Science and Technology, 39, pp. 285-291

Citas:

---------- APA ----------
Matiacevich, S.B., Henríquez, O.C., Mery, D. & Pedreschi, F. (2014) . Oil content fraction in tortilla chips during frying and their prediction by image analysis using computer vision. International Journal of Food Properties, 17(2), 261-272.
http://dx.doi.org/10.1080/10942912.2011.631245
---------- CHICAGO ----------
Matiacevich, S.B., Henríquez, O.C., Mery, D., Pedreschi, F. "Oil content fraction in tortilla chips during frying and their prediction by image analysis using computer vision" . International Journal of Food Properties 17, no. 2 (2014) : 261-272.
http://dx.doi.org/10.1080/10942912.2011.631245
---------- MLA ----------
Matiacevich, S.B., Henríquez, O.C., Mery, D., Pedreschi, F. "Oil content fraction in tortilla chips during frying and their prediction by image analysis using computer vision" . International Journal of Food Properties, vol. 17, no. 2, 2014, pp. 261-272.
http://dx.doi.org/10.1080/10942912.2011.631245
---------- VANCOUVER ----------
Matiacevich, S.B., Henríquez, O.C., Mery, D., Pedreschi, F. Oil content fraction in tortilla chips during frying and their prediction by image analysis using computer vision. Int. J. Food Prop. 2014;17(2):261-272.
http://dx.doi.org/10.1080/10942912.2011.631245