Search Results (23)

The quality evaluation of processed potatoes is vital in the food industry. In this study, the effect of three different drying methods on the post-processing quality of potatoes utilizing 4, 8, 12, and 16 h of freeze drying (FD), infrared drying (ID), and oven drying (OD) was investigated. The impact of the drying methods on the potato’s microstructure was analyzed and quantified using 3D X-ray micro-computed tomography images. A new Hybrid Quality Score Evaluator (HQSE) was introduced and used to assess the Quality Index (QI) and Specific Energy Consumption Index (SECI) across various drying methods and durations. Mathematical models were developed to predict the optimal drying method. FD showed significantly higher (p < 0.05) colour retention, rehydration ratio, and total porosity, with minimal shrinkage, although it had higher energy consumption. ID had the shortest drying time, followed by OD and FD. The optimization showed that for FD, the optimal time of 5.78 h increased QI by 9.7% and SECI by 30.6%. The mathematical models could accurately predict the QI and SECI under different drying methods, balancing quality preservation with energy efficiency. The findings suggest that a hybrid drying system could optimize potato quality and energy consumption. Full article

Fava beans, renowned for their nutritional value and sustainable cultivation, are pivotal in various food applications. This study examined the implications of varying the particle size on the functional, physicochemical, and in vitro digestibility properties of fava bean flour. Fava bean was milled into 0.14, 0.50, and 1.0 mm particle sizes using a Ferkar multipurpose knife mill. Physicochemical analyses showed that the 0.14 mm flour had more starch damage, but higher protein and fat contents. Functionality assessments revealed that the finer particle sizes had better foaming properties, swelling power, and gelation behavior than the coarse particle size. Emulsion capacity showed that for all the pH conditions, 1.00 mm particle size flour had a significantly higher (p < 0.05) oil droplet size, while the 0.5 and 0.14 mm flours had smaller and similar oil droplet sizes. Moreover, in vitro digestibility assays resulted in improved starch digestion (p ˂ 0.05) with the increase in flour particle size. Varying the particle size of fava bean flour had less impact on the in vitro digestibility of the bread produced from wheat–fava bean composite flour, with an average of 84%. The findings underscore the critical role of particle size in tailoring fava bean flour for specific culinary purposes and nutritional considerations. Full article

One of the challenges in the drying process is decreasing the drying time while preserving the product quality. This work aimed to assess the impact of pulsed electric field (PEF) treatment with varying specific energy levels (15.2–26.8 kJ/kg) in conjunction with a microwave vacuum dryer (operating at energy levels of 100, 200 and 300 W) on the kinetics of drying apple slices (cv. Gravenstein). The findings demonstrated a notable reduction in the moisture ratio with the application of pulsed electric field treatment. Based on the findings, implementing PEF reduced the drying time from 4.2 to 31.4% compared to the untreated sample. Moreover, two mathematical models (viz. Page and Weibull) and two machine learning techniques (viz. artificial neural network and support vector regression) were used to predict the moisture ratio of the dried samples. Page’s and Weibull’s models predicted the moisture ratios with R² = 0.958 and 0.970, respectively. The optimal topology of machine learning to predict the moisture ratio was derived based on the influential parameters within the artificial neural network (i.e., training algorithm, transfer function and hidden layer neurons) and support vector regression (kernel function). The performance of the artificial neural network (R² = 0.998, RMSE = 0.038 and MAE = 0.024) surpassed that of support vector regression (R² = 0.994, RMSE = 0.012 and MAE = 0.009). Overall, the machine learning approach outperformed the mathematical models in terms of performance. Hence, machine learning can be used effectively for both predicting the moisture ratio and facilitating online monitoring and control of the drying processes. Lastly, the attributes of the dried apple slices, including color, mechanical properties and sensory analysis, were evaluated. Drying apple slices using PEF treatment and 100 W of microwave energy not only reduces drying time but also maintains the chemical properties such as the total phenolic content, total flavonoid content, antioxidant activity), vitamin C, color and sensory qualities of the product. Full article

Blowing agent-assisted extrusion cooking is a novel processing technique that can alter the expansion of extruded snacks and, thus, enhance their physical appeal, such as texture. However, to this day, this technique has only been studied for ingredients with limited protein contents (<30%). In this study, protein-enriched snacks were extruded using nitrogen gas as a blowing agent at a wide protein range (0–50%) to better explore the potential of this technique in manufacturing high-protein snacks. The results showed that, with nitrogen gas injection, extrudate radial expansion was significantly (p < 0.05) improved at 10% and 40% protein, while extrudate density was significantly reduced at 30% and 50% protein. Nitrogen gas-injected extrudates, especially at 50% protein, exhibited improvements in texture, including a reduction in hardness and an increase in crispness. Collectively, this study showed the promising potential of nitrogen gas-assisted extrusion in improving the physical appeal of innovative healthy snacks at a high protein level (i.e., 50%). Full article

The potential of hyperspectral imaging (HSI) and synchrotron phase-contrast micro computed tomography (SR-µCT) was evaluated to determine changes in chickpea quality during storage. Chickpea samples were stored for 16 wk at different combinations of moisture contents (MC of 9%, 11%, 13%, and 15% wet basis) and temperatures (10 °C, 20 °C, and 30 °C). Hyperspectral imaging was utilized to investigate the overall quality deterioration, and SR-µCT was used to study the microstructural changes during storage. Principal component analysis (PCA) and Partial Least Squares Discriminant Analysis (PLS-DA) were used as multivariate data analysis approaches for HSI data. Principal component analysis successfully grouped the samples based on relative humidity (RH) and storage temperatures, and the PLS-DA classification also resulted in reliable accuracy (between 80 and 99%) for RH-based and temperature-based classification. The SR-µCT results revealed that microstructural changes in kernels (9% and 15% MC) were dominant at higher temperatures (above 20 °C) as compared to lower temperatures (10 °C) during storage due to accelerated spoilage at higher temperatures (above 20 °C). Chickpeas which had internal irregularities like cracked endosperm and air spaces before storage were spoiled at lower moisture from 8 wk of storage. Full article

As the demand for alternative protein sources and nutritional improvement in baked goods grows, integrating legume-based ingredients, such as fava beans, into wheat flour presents an innovative alternative. This study investigates the potential of hyperspectral imaging (HSI) to predict the protein content (short-wave infrared (SWIR) range)) of fava bean-fortified bread and classify them based on their color characteristics (visible–near-infrared (Vis-NIR) range). Different multivariate analysis tools, such as principal component analysis (PCA), partial least square discriminant analysis (PLS-DA), and partial least square regression (PLSR), were utilized to assess the protein distribution and color quality parameters of bread samples. The result of the PLS-DA in the SWIR range yielded a classification accuracy of ˃99%, successfully classifying the samples based on their protein contents (low protein and high protein). The PLSR model showed an RMSEC of 0.086% and an RMSECV of 0.094%. Also, the external validation resulted in an RMSEP of 0.064%. The PLSR model possessed the capability to efficiently predict the protein content of the bread samples. The results suggest that HSI can be successfully used to classify bread samples based on their protein content and for the prediction of protein composition. Hyperspectral imaging can therefore be reliably implemented for the quality monitoring of baked goods in commercial bakeries. Full article

The high demand for flax as a nutritious edible oil source combined with increasingly restrictive import regulations for oilseeds mandates the exploration of novel quantity and quality assessment methods. One pervasive issue that compromises the viability of flaxseeds is the mechanical damage to the seeds during harvest and post-harvest handling. Currently, mechanical damage in flax is assessed via visual inspection, a time-consuming, subjective, and insufficiently precise process. This study explores the potential of hyperspectral imaging (HSI) combined with chemometrics as a novel, rapid, and non-destructive method to characterize mechanical damage in flaxseeds and assess how mechanical stresses impact the germination of seeds. Flaxseed samples at three different moisture contents (MCs) (6%, 8%, and 11.5%) were subjected to four levels of mechanical stresses (0 mJ (i.e., control), 2 mJ, 4 mJ, and 6 mJ), followed by germination tests. Herein, we acquired hyperspectral images across visible to near-infrared (Vis-NIR) (450–1100 nm) and short-wave infrared (SWIR) (1000–2500 nm) ranges and used principal component analysis (PCA) for data exploration. Subsequently, mean spectra from the samples were used to develop partial least squares-discriminant analysis (PLS-DA) models utilizing key wavelengths to classify flaxseeds based on the extent of mechanical damage. The models developed using Vis-NIR and SWIR wavelengths demonstrated promising performance, achieving precision and recall rates >85% and overall accuracies of 90.70% and 93.18%, respectively. Partial least squares regression (PLSR) models were developed to predict germinability, resulting in R²-values of 0.78 and 0.82 for Vis-NIR and SWIR ranges, respectively. The study showed that HSI could be a potential alternative to conventional methods for fast, non-destructive, and reliable assessment of mechanical damage in flaxseeds. Full article

Facing severe climate change, preserving the environment, and promoting sustainable development necessitate innovative global solutions such as waste recycling, extracting value-added by-products, and transitioning from traditional to renewable energy sources. Accordingly, this study aims to repurpose fish waste into valuable, nutritionally rich products and extract essential chemical compounds such as proteins and oils using a newly developed hybrid solar dryer (HSD). This proposed HSD aims to produce thermal energy for drying fish waste through the combined use of solar collectors and solar panels. The HSD, primarily composed of a solar collector, drying chamber, auxiliary heating system, solar panels, battery, pump, heating tank, control panel, and charging unit, has been designed for the effective drying of fish waste. We subjected the fish waste samples to controlled drying at three distinct temperatures: 45, 50, and 55 °C. The results indicated a reduction in moisture content from 75.2% to 24.8% within drying times of 10, 7, and 5 h, respectively, at these temperatures. Moreover, maximum drying rates of 1.10, 1.22, and 1.41 kgH₂O/kg dry material/h were recorded at 45, 50, and 55 °C, respectively. Remarkable energy efficiency was also observed in the HSD’s operation, with savings of 79.2%, 75.8%, and 62.2% at each respective temperature. Notably, with an increase in drying temperature, the microbial load, crude lipid, and moisture content decreased, while the crude protein and ash content increased. The outcomes of this study indicate that the practical, solar-powered HSD can recycle fish waste, enhance its value, and reduce the carbon footprint of processing operations. This sustainable approach, underpinned by renewable energy, offers significant environmental preservation and a reduction in fossil fuel reliance for industrial operations. Full article

This study proposes a hybrid gene selection method to identify and predict key genes in Arabidopsis associated with various stresses (including salt, heat, cold, high-light, and flagellin), aiming to enhance crop tolerance. An open-source microarray dataset (GSE41935) comprising 207 samples and 30,380 genes was analyzed using several machine learning tools including the synthetic minority oversampling technique (SMOTE), information gain (IG), ReliefF, and least absolute shrinkage and selection operator (LASSO), along with various classifiers (BayesNet, logistic, multilayer perceptron, sequential minimal optimization (SMO), and random forest). We identified 439 differentially expressed genes (DEGs), of which only three were down-regulated (AT3G20810, AT1G31680, and AT1G30250). The performance of the top 20 genes selected by IG and ReliefF was evaluated using the classifiers mentioned above to classify stressed versus non-stressed samples. The random forest algorithm outperformed other algorithms with an accuracy of 97.91% and 98.51% for IG and ReliefF, respectively. Additionally, 42 genes were identified from all 30,380 genes using LASSO regression. The top 20 genes for each feature selection were analyzed to determine three common genes (AT5G44050, AT2G47180, and AT1G70700), which formed a three-gene signature. The efficiency of these three genes was evaluated using random forest and XGBoost algorithms. Further validation was performed using an independent RNA_seq dataset and random forest. These gene signatures can be exploited in plant breeding to improve stress tolerance in a variety of crops. Full article

Non-destructive assessment of fruits for grading and quality determination is essential to automate pre- and post-harvest handling. Near-infrared (NIR) hyperspectral imaging (HSI) has already established itself as a powerful tool for characterizing the quality parameters of various fruits, including apples. The adoption of HSI is expected to grow exponentially if inexpensive tools are made available to growers and traders at the grassroots levels. To this end, the present study aims to explore the feasibility of using a low-cost visible-near-infrared (VIS-NIR) HSI in the 386–1028 nm wavelength range to predict the moisture content (MC) and pH of Pink Lady apples harvested at three different maturity stages. Five different machine learning algorithms, viz. partial least squares regression (PLSR), multiple linear regression (MLR), k-nearest neighbor (kNN), decision tree (DT), and artificial neural network (ANN) were utilized to analyze HSI data cubes. In the case of ANN, PLSR, and MLR models, data analysis modeling was performed using 11 optimum features identified using a Bootstrap Random Forest feature selection approach. Among the tested algorithms, ANN provided the best performance with R (correlation), and root mean squared error (RMSE) values of 0.868 and 0.756 for MC and 0.383 and 0.044 for pH prediction, respectively. The obtained results indicate that while the VIS-NIR HSI promises success in non-destructively measuring the MC of apples, its performance for pH prediction of the studied apple variety is poor. The present work contributes to the ongoing research in determining the full potential of VIS-NIR HSI technology in apple grading, maturity assessment, and shelf-life estimation. Full article

Lemons are a popular citrus fruit known for their medicinal and nutritional properties. However, fresh lemons are vulnerable to mechanical damage during transportation, with bruising being a common issue. Bruising reduces the fruit’s shelf life and increases the risk of bacterial and fungal contamination, leading to economic losses. Furthermore, discoloration typically occurs after 24 h, so it is crucial to detect bruised fruits promptly. This paper proposes a novel method for detecting bruising in lemons using hyperspectral imaging and integrated gradients. A dataset of hyperspectral images was captured in the wavelength range of 400–1100 nm for lemons that were sound and artificially bruised (8 and 16 h after bruising), with three distinct classes of images corresponding to these conditions. The dataset was divided into three subsets i.e., training (70%), validation (20%), and testing (10%). Spatial–spectral data were analyzed using three 3D-convolutional neural networks: ResNetV2, PreActResNet, and MobileNetV2 with parameter sizes of 242, 176, and 9, respectively. ResNetV2 achieved the highest classification accuracy of 92.85%, followed by PreActResNet at 85.71% and MobileNetV2 at 83.33%. Our results demonstrate that the proposed method effectively detects bruising in lemons by analyzing darker pixels in the images, subsequently confirming the presence of bruised areas through their spatial distribution and accumulation. Overall, this study highlights the potential of hyperspectral imaging and integrated gradients for detecting bruised fruits, which could help reduce food waste and economic losses. Full article

Corn is a staple food crop grown in over 100 countries worldwide. To meet the growing demand for corn, losses in its quality and quantity should be minimized. One of the potential threats to the quality and viability of corn is mechanical damage during harvesting and handling. Despite extensive research on corn, there is a lack of reliable data on the damage its seeds undergo when they are subjected to mechanical impact against different surfaces during handling and transportation. This study is designed to investigate the effects of (a) drop height (5, 10, and 15 m) during free fall, (b) impact surface (concrete, metal, and seed to seed), seed moisture content (10, 15, 20, and 25% w.b), and ambient temperature (−10 and 20 °C) on the percentage of physical damage (PPD) and physiological damage to corn seeds. The PPD and the extent of physiological damage were determined as the percentage of seed breakage and the percentage of loss in germination (PLG), respectively. The latter parameter was specifically chosen to evaluate seeds that showed no visible external damage, thus enabling the assessment of purely internal damage that PPD did not capture. This approach enabled a comprehensive analysis of free fall’s influence on the seeds’ quality and viability, providing a complete picture of the overall impact. Total damage was then calculated as the sum of PPD and PLG. An evaluation and modeling process was undertaken to assess how corn seed damage depends on variables such as drop height, moisture content, impact surfaces, and temperatures. The results revealed that seeds dropped onto metal surfaces incurred a higher total damage (15.52%) compared to concrete (12.86%) and seed-to-seed abrasion (6.29%). Greater total damage to seeds was observed at an ambient temperature of −10 °C (13.66%) than at 20 °C (9.46%). Increased drop height increased seeds’ mass flow velocity and correspondingly caused increases in both physical and physiological damage to seeds. On the other hand, increased moisture levels caused a decreasing trend in the physical damage but increased physiological damage to the seeds. The limitations of the developed models were thoroughly discussed, providing important insights for future studies. The results of this study promise to deliver substantial benefits to the seed/grain handling industry, especially in minimizing impact-induced damage. Full article

Industrial applications of pulses in various food products depend on pulse flour techno-functionality. To manipulate the techno-functional properties of yellow pea flour, the effects of flour particle size (small vs. large), extrusion temperature profile (120, 140 and 160 °C at the die) and air injection pressure (0, 150 and 300 kPa) during extrusion cooking were investigated. Extrusion cooking caused the denaturation of proteins and gelatinization of starch in the flour, which induced changes in the techno-functionality of the extruded flour (i.e., increased water solubility, water binding capacity and cold viscosity and decreased emulsion capacity, emulsion stability, and trough and final viscosities). In general, the large particle size flour required less energy input to be extruded and had higher emulsion stability and trough and final viscosities compared to the small particle size flour. Overall, among all of the treatments studied, extrudates produced with air injection at 140 and 160 °C had higher emulsion capacity and emulsion stability, making them relatively better suited food ingredients for emulsified foods (e.g., sausages). The results indicated air injection’s potential as a novel extrusion technique combined with modification of flour particle size distribution and extrusion processing conditions to effectively manipulate product techno-functionality and broaden the applications of pulse flours in the food industry. Full article

Manual harvesting of coconuts is a highly risky and skill-demanding operation, and the population of people involved in coconut tree climbing has been steadily decreasing. Hence, with the evolution of tree-climbing robots and robotic end-effectors, the development of autonomous coconut harvesters with the help of machine vision technologies is of great interest to farmers. However, coconuts are very hard and experience high occlusions on the tree. Hence, accurate detection of coconut clusters based on their occlusion condition is necessary to plan the motion of the robotic end-effector. This study proposes a deep learning-based object detection Faster Regional-Convolutional Neural Network (Faster R-CNN) model to detect coconut clusters as non-occluded and leaf-occluded bunches. To improve identification accuracy, an attention mechanism was introduced into the Faster R-CNN model. The image dataset was acquired from a commercial coconut plantation during daylight under natural lighting conditions using a handheld digital single-lens reflex camera. The proposed model was trained, validated, and tested on 900 manually acquired and augmented images of tree crowns under different illumination conditions, backgrounds, and coconut varieties. On the test dataset, the overall mean average precision (mAP) and weighted mean intersection over union (wmIoU) attained by the model were 0.886 and 0.827, respectively, with average precision for detecting non-occluded and leaf-occluded coconut clusters as 0.912 and 0.883, respectively. The encouraging results provide the base to develop a complete vision system to determine the harvesting strategy and locate the cutting position on the coconut cluster. Full article