Kinetics of color and physical attributes of cookie during deep-fat frying by image processing techniques

Journal of Food Processing and Preservation

Volumn 39, Issue 1, 2015, Pages 91-99

  Abdollahi Moghaddam, Mohammad R ^a   Rafe, Ali ^b   Taghizadeh, Masoud ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b RESEARCH INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY RIFST   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

ACTIVATION ENERGY; COLOR; FOOD PROCESSING; HARDNESS; KINETICS; POROSITY; TEMPERATURE DISTRIBUTION; TEXTURES;

ARRHENIUS EQUATION; FIRST-ORDER CHANGES; FRYING TEMPERATURE; IMAGE PROCESSING TECHNIQUE; PHYSICAL CHARACTERISTICS; RHEOLOGICAL PROPERTY; TEMPERATURE DEPENDENCE; ZERO ORDER KINETICS;

COLOR IMAGE PROCESSING;

EID: 84922633458     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12268     Document Type: Article

References (51)

1. Abdullah, M.Z., Guan, L.C., Lim, K.C. and Karim, A.A. 2004. The applications of computer vision system and tomographic radar imaging for assessing physical properties of food. J. Food Eng. 61, 125-135.
2. Adedeji, A.A. and Ngadi, M. 2010. Characterisation of pore properties of deep-fat-fried chicken nuggets breading coating using mercury intrusion porosimetry technique. Int. J. Food Sci. and Tech. 45, 2219-2226.
3. Ataş, M., Yardimci, Y. and Temizel, A. 2012. A new approach to aflatoxin detection in chili pepper by machine vision. Computers and Electronics in Agriculture 87, 129-141.
4. Ateba, P. and Mittal, G.S. 1994. Dynamics of crust formation and kinetics of quality changes during drying of meat balls. J. Food Sci. 59, 1275-1278, 1290.
5. Baik, O.D. and Mittal, G.S. 2003. Kinetics of tofu colour changes during deep-fat frying. Lebensmittel-Wissenschaft und Technologie 36, 43-48.
6. Baixauli, R., Sanz, Z., Salvador, A. and Fiszman, S.M. 2003. Food Hydrocolloids 17, 305-310.
7. Bennedsen, B.S., Peterson, D.L. and Tabb, A. 2005. Identifying defects in images of rotating apples. Comput. Electron. Agric. 48, 92-102.
8. Bhat, K.K. and Bhattacharya, S. 2001. Deep fat frying characteristics of chickpea flour suspensions. Int. J. Food Sci. and Tech. 36, 499-507.
9. Blasco, J., Aleixos, N., Cubero, S., Gomez-Sanchis, J. and Molto, E. 2009. Automatic sorting of satsuma (Citrus unshiu) segments using computer vision and morphological features. Comput. Electron. Agric. 66, 1-8.
10. Brosnan, T. and Sun, D.-W. 2004. Improving quality inspection of food products by computer vision - a review. J. Food Eng. 61, 3-16.
11. Chakkaravarthi, A., Punil Kumar, H.N. and Bhattacharya, S. 2009. Jilebi - an Indian traditional sweet: Attributes, manufacturing practices and scope for large scale production. Indian Food Ind 28, 30-36.
12. Chen, C.R. and Ramaswamy, H.S. 2002. Colour and texture change kinetics in ripening of bananas. Lebensmittel-Wissenschaft und Technologie 35, 415-419.
13. Dammer, K.H., Möller, B., Rodemann, B. and Heppner, D. 2011. Detection of head blight (Fusarium ssp.) in winter wheat by colour and multispectral image analyses. Crop Protection 30, 420-428.
14. Dogan, S.F., Sahain, S. and Sumun, G. 2005. Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. J. Food Eng. 71, 127-132.
15. Donald, A. 2004. Food for thought. Nat. Mater. 3, 579-581.
16. Du, C.J. and Sun, D.W. 2004. Recent developments in the applications of image processing techniques for food quality evaluation. Trends in Food Science and Technology 15, 230-249.
17. Du, C.J. and Sun, D.W. 2006. Learning techniques used in computer vision for food quality evaluation: a review. J. Food Eng. 72, 39-55.
18. Duizer, L. 2001. A review of acoustic research for studying the sensory perception of crisp, crunchy and crackly textures. Trends Food Sci. Technol. 12, 17-24.
19. Dziezak, J.D. 1988. Microscopy and image analysis for R&D. Special report. Food Technol. 7, 110-124.
20. Fillion, L. and Kilcast, D. 2002. Consumer perception of crispness and crunchiness in fruits and vegetables. Food Qual. Preference 13, 23-29.
21. Gerrard, D.E., Gao, X. and Tan, J. 1996. Beef marbling and colour score determination by image processing. J. Food Sci. 61, 145-148.
22. Guarda, A., Rosellb, C.M., Beneditob, C. and Galotto, M.J. 2004. Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocolloids 18, 241-247.
23. Hwang, J.Y., Sung, W.C. and Shyu, Y.S. 2009. Effects of atmospheric and vacuum frying on the quality of donuts. Taiwan. J. Agric. Chem. Food Sci. 47, 238-249.
24. Kumar, J.A., Singh, R.R.B., Patel, A.A. and Patil, G.R. 2006. Kinetics of colour and texture changes in Gulabjamun balls during deep-fat frying. LWT - Food Sci. Technol. 39, 827-833.
25. Labuza, T.P. 1984. Application of chemical kinetics in deterioration of foods. J. Chem. Educ. 61, 348-358.
26. Mariscal, M. and Bouchon, P. 2008. Comparison between atmospheric and vacuum frying of apple slices. Food Chem. 107, 1561-1569.
27. Martins, S.I.F.S., Jongen, W.M.F. and Van Boecle, M.A.J.S. 2001. A review of Milard reaction in food and implication to kinetic modeling. Trends Food Sci. Technol. 11, 364-373.
28. Mellema, M. 2003. Mechanism and reduction of fat uptake in deep-fat fried foods. Trends Food Sci. Technol. 14, 364-373.
29. Mendoza, L. and Aguilera, J.M. 2004. Application of image analysis for classification of ripening bananas. J. Food Sci. 69, 471-477.
30. Munkevik, P., Hall, G. and Duckett, T. 2007. A computer vision system for appearance based descriptive sensory evaluation of meals. J. Food Eng. 78, 246-256.
31. Nourian, F. and Ramaswamy, H.S. 2003a. Kinetics of quality change during cooking and frying of potatoes: Part I. Texture. J. Food Process Eng. 26, 377-394.
32. Nourian, F. and Ramaswamy, H.S. 2003b. Kinetics of quality change during cooking and frying of potatoes: Part II. Colour. J. Food Process Eng. 26, 395-411.
33. Pace, B., Cefola, M., Renna, F. and Attolico, G. 2011. Relationship between visual appearance and browning as evaluated by image analysis and chemical traits in fresh-cut nectarines. Postharvest Biol. Technol. 61, 178-183.
34. Paquet-Durand, O., Solle, D., Schirmer, M., Becker, T. and Hitzmann, B. 2012. Monitoring baking processes of bread rolls by digital image analysis. J. Food Eng. 111, 425-431.
35. Pedreschi, F. and Moyano, P. 2005. Effect of pre-drying on texture and oil uptake of potato chips. LWT - Food Sci. Technol. Food Sci. Technol. 38, 599-604.
36. Pedreschi, F., Kaack, K. and Granby, K. 2006. Acrylamide content and colour development in fried potato strips. Food Res. Int. 39, 40-46.
37. Qiao, J., Sasao, A., Shibusawa, S., Kondo, N. and Morimoto, E. 2004. Mobile fruit grading robot (part 1) - Development of a robotic system for grading sweet peppers. J. JSAM 66, 113-122.
38. Qiao, J., Sasao, A., Shibusawa, S., Kondo, N. and Morimoto, E. 2005. Mapping yield and quality using the mobile fruit grading robot. Biosyst. Eng. 90, 135-142.
39. Riva, M. and Liviero, S. 2000. Image analysis approach to characterise the bread cooking kinetic. Industrie Alimentari 9, 953-960.
40. Ross, K.A. and Scanlon, M.G. 2004. A fracture mechanics analysis of texture of fried potato crust. J. Food Eng. 62, 417-423.
41. Saguy, I. and Karel, M. 1980. Modeling of quality deterioration during food processing and storage. Food Technol. 34, 78-85.
42. Sahin, S. and Sumnu, S.G. 2009. Advances in Deep-Fat Frying of Food, pp. 12-16, Taylor & Francis group, Boca Raton.
43. Shafiee, S.S., Minaei, S., Charkari, N.M., Ghasemi-Varnamkhasti, M. and Barzegar, M. 2013. Potential application of machine vision to honey characterization. Trends Food Sci. Technol 30, 174-177.
44. Singh, R.P. 1994. Scientific principles of shelf-life evaluation. In Shelf-Life Evaluation of Foods (C.M.D. Man and A.A. Jones, eds.) pp. 3-26, Blackie Academic & Professional, Glasgow.
45. Tan, K. and Mittal, G. 2006. Physicochemical properties changes of donuts during vacuum frying. Int. J. Food Properties 9, 85-98.
46. Velez-Ruiz, J.F. and Sosa-Morales, M.E. 2003. Evaluation of physical properties of dough of donuts during deep-fat frying at different temperatures. Int. J. Food Properties 6, 341-353.
47. Villota, R. and Hawkes, J.G. 1992. Reaction kinetics in food systems. In Handbook of Food Engineering (D.R. Heldman and D.B. Lund, eds.) pp. 39-144, Marcel Dekker, Inc., New York, NY.
48. Vincent, J.F.V. 2004. Application of fracture mechanics to the texture of food. Eng. Fail. Anal. 11, 695-704.
49. Zapotoczny, P. 2011. Discrimination of wheat grain varieties using image analysis and neural networks. Part I. Single kernel texture. J. Cereal Sci. 54, 60-68.
50. Zheng, C., Sun, D. and Zheng, L. 2006. Recent developments and applications of image features for food quality evaluation and inspection - a review. Trends Food Sci. Technol. 17, 642-655.
51. Ziaiifar, A.M., Achir, N., Courtois, F., Trezzani, I. and Trystram, G. 2008. Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process. Int. J. Food Sci. and Tech. 43, 1410-1423.