Analysis of micro-structural changes and measurement of their parameters of a food material


Autoria(s): Senadeera, Wijitha; Banks, Jasmine
Contribuinte(s)

Alves-Filho, Odilio

Eikevik, Trygve

Alves, Svetlana

Data(s)

18/06/2011

Resumo

Food microstructure represents the way their elements arrangement and their interaction. Researchers in this field benefit from identifying new methods of examination of the microstructure and analysing the images. Experiments were undertaken to study micro-structural changes of food material during drying. Micro-structural images were obtained for potato samples of cubical shape at different moisture contents during drying using scanning electron microscopy. Physical parameters such as cell wall perimeter, and area were calculated using an image identification algorithm, based on edge detection and morphological operators. The algorithm was developed using Matlab.

Formato

application/pdf

Identificador

http://eprints.qut.edu.au/42390/

Publicador

Norwegian University of Science and Technology

Relação

http://eprints.qut.edu.au/42390/1/Senadeera%2C_Banks.pdf

http://www.nordicdrying.com/

Senadeera, Wijitha & Banks, Jasmine (2011) Analysis of micro-structural changes and measurement of their parameters of a food material. In Alves-Filho, Odilio, Eikevik, Trygve, & Alves, Svetlana (Eds.) Proceedings of the 5th Nordic Drying Conference (NDC 2011), Norwegian University of Science and Technology, Aalto University and the Norwegian University of Science and Technology, Helsinki.

Direitos

Copyright 2011 [please consult the authors]

Fonte

Faculty of Built Environment and Engineering; School of Engineering Systems

Palavras-Chave #090802 Food Engineering #dehydration #rehydration #microstructure #image analysis
Tipo

Conference Paper