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Development and use of three-dimensional image analysis algorithms to evaluate puffing of banana slices undergone combined hot air and microwave drying

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Development and use of three-dimensional image analysis algorithms to evaluate puffing of banana slices undergone combined hot air and microwave drying

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dc.contributor.author Satienkijumpai, A. es_ES
dc.contributor.author Jinorose, Maturada es_ES
dc.contributor.author Devahastin, Sakamon es_ES
dc.date.accessioned 2019-03-22T06:57:16Z
dc.date.available 2019-03-22T06:57:16Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/118373
dc.description.abstract [EN] Puffing is an attractive alternative for the production of healthy crisp snacks without frying. Although image analysis has been used in some prior studies to evaluate puffing, such an evaluation was made only in one or two dimensions, which is inadequate when a sample deforms in three dimensions. In this study, use of combined hot-air and microwave drying to dry and puff banana slices was first evaluated. Algorithms were then developed to characterize the changes in the appearance of puffed banana slices. Various image-based parameters, both in two and three dimensions were assessed and used to monitor the puffing. es_ES
dc.description.sponsorship The authors express their sincere appreciation to the Thailand Research Fund (TRF) for supporting the study financially through its New Researcher Grant awarded to Author Jinorose (Grant No. TRG 5880109) and Senior Research Scholar Grant awarded to Author Devahastin (Grant No. RTA 5880009). es_ES
dc.format.extent 8 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof IDS 2018. 21st International Drying Symposium Proceedings es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Drying es_ES
dc.subject Dehydration es_ES
dc.subject Dewatering es_ES
dc.subject Emerging technologies es_ES
dc.subject Products quality es_ES
dc.subject Process control es_ES
dc.subject Environmental es_ES
dc.subject Evaporation es_ES
dc.subject Sublimation es_ES
dc.subject Diffusion es_ES
dc.subject Energy es_ES
dc.subject Intensification es_ES
dc.subject Deformation es_ES
dc.subject Puffing es_ES
dc.subject Image analysis es_ES
dc.subject Image properties es_ES
dc.subject Surface texture es_ES
dc.title Development and use of three-dimensional image analysis algorithms to evaluate puffing of banana slices undergone combined hot air and microwave drying es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7882
dc.relation.projectID info:eu-repo/grantAgreement/TRF//TRG5880109/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/TRF//RTA5880009/ es_ES
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Satienkijumpai, A.; Jinorose, M.; Devahastin, S. (2018). Development and use of three-dimensional image analysis algorithms to evaluate puffing of banana slices undergone combined hot air and microwave drying. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 529-536. https://doi.org/10.4995/IDS2018.2018.7882 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename 21st International Drying Symposium es_ES
dc.relation.conferencedate Septiembre 11-14, 2018 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7882 es_ES
dc.description.upvformatpinicio 529 es_ES
dc.description.upvformatpfin 536 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7882 es_ES
dc.contributor.funder Thailand Research Fund es_ES


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