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1.
A new approach for the non-invasive classification of raisins is presented based on the hybrid image features, namely morphological, color and texture features. A total of 74 features (8 morphological, 30 color, and 36 textural) were extracted from RBG images. Seven kinds of models were established based on different feature sets. They were three kinds of models established based on single feature set, three kinds of models established based on the combination of two feature sets, and one kind of model established based on the combination of all feature sets. Five kinds of classifiers, namely partial least squares (PLS), linear discriminant analysis (LDA), soft independent modeling of class analogy (SIMCA), and least squares support vector machine (LS-SVM) with linear and radial basis function (RBF) kernels were used for the model establishment based on different feature sets. The best correct answer rates (CAR) of 99% was obtained when LDA was used to establish the classification model based on the combination of all feature sets, which was higher than those of the models established based on single feature set or the combination of two feature sets. The results show that the feature combination is helpful to improve the accuracy of raisin classification. It was concluded that the varieties of raisin could be accurately classified based on RGB image features and the combination of morphological, color and texture features was an accurate way to improve the accuracy of classification. 相似文献
2.
Thompson seedless grapes (Vitis vinifera) were pretreated in potassium carbonate and ethyl oleate solutions for 1, 2, and 3 min at 30, 40, 50, and 60°C and dried in a convective air dryer at 60°C. The effect of dipping time and solution temperature on drying rate and color kinetics were investigated. Grapes dipped into the solution at 60°C for 2 and 3 min had the fastest drying rate. Among the seven semi theoretical models compared, the Midilli equation best described the drying curves of grapes for all dipping pretreatments. Color data were obtained using a machine vision system in CIE L*a*b* color space. Regardless of the dipping time and temperature applied, all raisins had varying degrees of brown coloring. At all dipping times and temperatures the highest R 2 value was obtained for a* values, which followed zero-order reaction kinetics during drying. 相似文献
3.
In order to discourage the use of chemicals in raisin processing, the effect of microwave and pulsed electric field (PEF) pretreatments on the drying rate and other quality parameters like color, total soluble solids, bulk density, appearance, and market quality were compared with that of chemically pretreated raisins dried at 65°C. The untreated and pretreated samples had a statistically significant difference in drying rate (P < 0.05). The drying rate of chemically pretreated raisins was the highest when compared to others. The results showed that the PEF and microwave-treated samples had a significantly high Total Soluble Solids (TSS), along with good appearance and market quality. 相似文献
5.
Experiments were conducted to determine if the contents of phenolics and browning reaction products and antioxidant activity of raisin extracts were closely dependent on the extraction solvent. Enhanced extraction yields were obtained from solvent containing higher water concentrations. However, total phenolic content (TPC) was highest for extracts obtained from solvent to water ratios of 60:40 (v/v), whereby the extract obtained from ethanol:water (60:40, v/v) had the highest TPC of 375 mg gallic acid equivalents (GAE)/100 g extract. HMF content was highest in extracts obtained from 60% solvent, regardless of solvent type. The extract obtained from 60% methanol had the highest HMF content at 199 μg/g extract. Although the 60% solvents provided extract with high antioxidant components, the antioxidant activity of raisin extracts obtained from 80:20 (v/v) solvent/water was significantly higher than other raisin extracts obtained from different solvent concentrations. Phenolic acids, HMF, and low-molecular-weight flavonoids were responsible for the antioxidant activity, but not the high-molecular-weight flavonoids. 相似文献
6.
《International Journal of Food Properties》2013,16(3):393-403
Abstract The current use of sulfur dioxide (SO2) fumigation to bleach Sultana raisins has a number of limitations including poor absorption into the product and air pollution problems. A study was conducted to improve the sulfitation process by use of SO2 solutions as an alternative. A factorial design was used to evaluate the effect of concentration, temperature and raisin/solution ratio on the absorption of SO2 by raisins. It was found that the most important variables were concentration and temperature of the used solutions. The amount of SO2 absorbed by the raisins was time dependent, but the absorption rate declined after the first 15 min of contact. The use of SO2 solutions was found to be more efficient than fumigation with raisins retaining from 9–21% of applied SO2 in solution compared to 3–5% of SO2 applied as a gas. Higher final SO2 tissue concentrations could be achieved in the liquid application method compared to the gas method. There were no negative consequences of the proposed solution‐based system with respect to post‐treatment drying time and the storability of the raisins. 相似文献
7.
本文介绍了环带式搅龙葡萄干清洗机的设计依据、清洗工艺、结构和工作原理,并对环带式搅龙的参数和功率进行了分析计算。 相似文献
8.
Antioxidant Activity of Raisin Extracts in Bulk Oil,Oil in Water Emulsion,and Sunflower Butter Model Systems 总被引:2,自引:0,他引:2
The antioxidant activities of the raisin extract (RE) in stripped corn oil, stripped corn oil emulsions, and sunflower butter
stored at 60 °C for up to 15 days was evaluated. Peroxide values and hexanal content were measured on a half day, 2 or 3 day
basis for the emulsion, sunflower butter, and bulk oil, respectively. The RE had the best antioxidant activity in the bulk
oil system. Statistical contrasts indicated the oxidation of bulk corn oil treated with RE was significantly (p < 0.001 and p = 0.044) lower than bulk oil and bulk oil treated with tertiary-butylhydroquinone (TBHQ), respectively. No differences (p = 0.15) in hexanal concentrations were observed in stored bulk oils treated with RE and TBHQ. However, both these materials
inhibited hexanal formation better (p < 0.001) when compared to the control corn oil. In contrast, 200 μg/g TBHQ had better (p = 0.0004) antioxidant activity than 3,000 μg/g RE in the oil in water(o/w) emulsion. No significant differences (p = 0.1637) in hexanal formation were observed in the emulsions treated with RE and TBHQ. However, the data indicated that
the RE treated emulsion did undergo more secondary oxidation than the emulsion treated with TBHQ beyond 110 h. The 3,000 μg/g
RE had antioxidant activity in sunflower butter, but was less effective than the 200 μg/g TBHQ and a lower RE concentration
(200 μg/g). The observations supported the hypothesis that RE has antioxidant activity in the multiple model systems. 相似文献
9.
10.
Effect of Different Raisin Juice Preparations on Selected Properties of Gluten-Free Bread 总被引:2,自引:0,他引:2
Dimitrios Sabanis Constantina Tzia Spyridon Papadakis 《Food and Bioprocess Technology》2008,1(4):374-383
Incorporation of sucrose and raisin juice (in concentrated or in dried form) at 3 and 5% of flour weight to commercial wheat
starch (Codex Alimentarius) gluten-free flour was carried out to examine the effects on baking, textural, and sensory properties of bread. Breads made
with gluten-free flour are usually characterized by poor color and baking characteristics, as well as short shelf life. The
current study was conducted to help solve these problems by using raisin juice, a natural sweetener that contains no preservatives,
has lower caloric content than sucrose, and includes a number of important vitamins and minerals that are very important for
the coeliac disease patients. The study showed that 3% raisin juice in concentrated form contributes to a great improvement
in loaf volume, color, and hardness characteristics of gluten-free bread during the first day after baking but a higher staling
rate because of its high moisture content. Dried raisin juice gave bread higher loaf volume and better color compared to the
control gluten-free bread and also increased its shelf life because of its moisture absorption properties. Sensory analysis
revealed a preference for breads containing concentrated raisin juice because of its fruity flavor, whereas all the samples
that contained 5% raisin juice had very dark color. 相似文献