Quality assessment of microwave-vacuum dried material with the use of computer image analysis and neural model

K. Koszela; J. Otrząsek; M. Zaborowicz; P. Boniecki; W. Mueller; B. Raba; A. Lewicki; K. Przybył

doi:10.1117/12.2064274

16 April 2014 Quality assessment of microwave-vacuum dried material with the use of computer image analysis and neural model

K. Koszela, J. Otrząsek, M. Zaborowicz, P. Boniecki, W. Mueller, B. Raba, A. Lewicki, K. Przybył

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Proceedings Volume 9159, Sixth International Conference on Digital Image Processing (ICDIP 2014); 915913 (2014) https://doi.org/10.1117/12.2064274
Event: Sixth International Conference on Digital Image Processing, 2014, Athens, Greece

Abstract

The farming area for vegetables in Poland is constantly changed and modified. Each year the cultivation structure of particular vegetables is different. However, it is the cultivation of carrots that plays a significant role among vegetables. According to the Main Statistical Office (GUS), in 2012 carrot held second position among the cultivated root vegetables, and it was estimated at 835 thousand tons. In the world we are perceived as the leading producer of carrot, due to the fourth place in the ranking of global producers. Poland is the largest producer of this vegetable in the EU [1]. It is also noteworthy, that the demand for dried vegetables is still increasing. This tendency affects the development of drying industry in our country, contributing to utilization of the product surplus. Dried vegetables are used increasingly often in various sectors of food products industry, due to high nutrition value, as well as to changing alimentary preferences of consumers [2-3]. Dried carrot plays a crucial role among dried vegetables, because of its wide scope of use and high nutrition value. It contains a lot of carotene and sugar present in the form of crystals. Carrot also undergoes many different drying processes, which makes it difficult to perform a reliable quality assessment and classification of this dried material. One of many qualitative properties of dried carrot, having important influence on a positive or negative result of the quality assessment, is color and shape. The aim of the research project was to develop a method for the analysis of microwave-vacuum dried carrot images, and its application for the classification of individual fractions in the sample studied for quality assessment. During the research digital photographs of dried carrot were taken, which constituted the basis for assessment performed by a dedicated computer programme developed as a part of the research. Consequently, using a neural model, the dried material was classified [4-6].

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K. Koszela, J. Otrząsek, M. Zaborowicz, P. Boniecki, W. Mueller, B. Raba, A. Lewicki, and K. Przybył "Quality assessment of microwave-vacuum dried material with the use of computer image analysis and neural model", Proc. SPIE 9159, Sixth International Conference on Digital Image Processing (ICDIP 2014), 915913 (16 April 2014); https://doi.org/10.1117/12.2064274

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