Now showing items 1-5 of 5
Emerging thermal imaging techniques for seed quality evaluation: Principles and applications
(Food Research International, 2020-01-22) Qualitat i Tecnologia Alimentària
Due to the massive progress occurred in the past few decades in imaging, electronics and computer science, infrared thermal imaging technique has witnessed numerous technological advancement and smart ...
Incorporation of a solar tracking system for enhancing the performance of solar air heaters in drying apple slices
(Renewable Energy, 2020-11-28) Qualitat i Tecnologia Alimentària
The main aim of this study was to develop an integrated solar-tracking system to maximize the efficiency of solar heaters manufactured from recyclable aluminum cans (RAC) for optimum drying of apple ...
Feasibility study of smartphone-based Near Infrared Spectroscopy (NIRS) for salted minced meat composition diagnostics at different temperatures
(Food Chemistry, 2018-11-10) Qualitat i Tecnologia Alimentària
This research work evaluates the feasibility of a smartphone-based spectrometer (740–1070 nm) for salted minced meat composition diagnostics at industrial scale. A commercially available smartphone-based ...
Selection of representative hyperspectral data and image pretreatment for model development in heterogeneous samples: A case study in sliced dry-cured ham
(Biosystems Engineering, 2020-12-05) Qualitat i Tecnologia Alimentària
Sliced dry-cured ham arranged in ready-to-eat packages is a convenient and widely consumed commodity characterised by heterogeneity in composition not only among different industrial batches but also ...
Effectiveness of specularity removal from hyperspectral images on the quality of spectral signatures of food products
(Journal of Food Engineering, 2020-05-24) Qualitat i Tecnologia Alimentària
Specularity or highlight problem exists widely in hyperspectral images, provokes reflectance deviation from its true value, and can hide major defects in food objects or detecting spurious false defects ...