⌘+K

Pulse Explore Communities Researchers Journals

Home Communities Explore

November 1, 1996Journal of Food Process Engineering

ANALYSIS of EXPANDED‐FOOD TEXTURE BY IMAGE PROCESSING PART I: GEOMETRIC PROPERTIES

View at Publisher

Ask AI

Bookmark

Share

Abstract

Color image processing techniques were developed to characterize the textural properties of expanded food products. Three major approaches were taken to extract image features from surface and cross‐section images of a test product. Scanning electronic microscopy (SEM) was employed to measure the cell size and density. Correlation and regression analyses were performed between the image features and SEM measurements. A number of image features were found highly descriptive of texture‐related geometric properties.

Discussion

No takes yet. Share an insight, caveat, or question.

Cite This Study

Gao et al. (1996) studied this question.

synapsesocial.com/papers/6a54697973b4a8b24242cc2f https://doi.org/10.1111/j.1745-4530.1996.tb00403.x

View at Publisher

Ask AI

Bookmark

Share

Keep reading

Synapse has enriched 5 related papers. Consider them for comparative context:

1Mechanistic Insights Into the Effect of Chitosan Composite Edible Coating Based on Cinnamon/Clove Extract on the Preservation and Flavor Maintenance of Lightly Fermented TilapiaJournal of Food Process Engineering · Thu,
2Formulation and Statistical Optimization of an Iron‐Enriched Bar Using RSM : Utilizing Germinated Millets and Dried Cauliflower LeavesJournal of Food Process Engineering · Wed,
3Effect of Microfluidization on Functional Properties and Digestibility of Flaxseed Protein IsolatesJournal of Food Process Engineering · Wed,
4Firmness‐Dependent Mechanical and Viscoelastic Properties of “ Huaniu ” Apple Peel and Flesh: Experimental Evaluation and Constitutive ModelingJournal of Food Process Engineering · Wed,
5Innovative Optimization of an Anchor Agitator With Convergent Notches for the Enhancement of Secondary Flows and Shear Stress Distribution in a Non‐Newtonian FluidJournal of Food Process Engineering · Thu,

More from Journal of Food Process Engineering

Effect of Short‐Duration High‐Temperature Steaming on Enzyme Inactivation, Antinutrient Reduction, and Structural–Functional Modifications in Pearl MilletTue,
Coupled Heat and Mass Transfer on a Chilled Beer Bottle: Experimental Nu–Ra Correlation, Caputo Fractional‐Order Modeling, and Monte Carlo Uncertainty QuantificationTue,
Curcumin‐Modified Chitosan‐Based Superabsorbent Polymers for Chilled Meat PreservationMon,
Food Decontaminating Activity of Acyclovir Against Waterborne Salmonella enterica Persisters Using Drug Repurposing StrategyMon,
Advances in Ultraviolet Technology for Food Processing: Engineering, Matrix‐Driven Design, and Future DirectionsThu,