Influence of vision systems, black and white, colored and visual digitalization, in natural cork stopper quality estimation

2007 ◽  
Vol 87 (12) ◽  
pp. 2222-2228 ◽  
Author(s):  
Augusta Costa ◽  
Helena Pereira
Keyword(s):  
Cork Stopper ◽  
Vision Systems ◽  
Quality Estimation ◽  
Black And White ◽  
Natural Cork

scholarly journals Optimum cork stopper diameter for a proper wine sealing performance when modifying bottleneck diameter: a first approach

2020 ◽  
Vol 29 (1) ◽  
pp. eSC02
Author(s):  
Mariola Sánchez-González ◽  
Florentino González-Hernández ◽  
Cristina Prades
Keyword(s):  
Value Chain ◽  
Cork Stopper ◽  
Compression Rate ◽  
Compression Force ◽  
Forest Owners ◽  
Sealing Performance ◽  
Force Relaxation ◽  
Natural Cork ◽  
Relaxation Force ◽  
Cork Stoppers

Aim of study: This study present a theoretical model that allow establishing the proper relationship between forces and diameters that take part in sealing for ensuring an adequate closure during storage time, and obtained the optimum stopper diameter for a proper sealing performance when modifying bottleneck diameter.Area of study: The proposed model is of interested to the whole cork value chain from forest owners to natural cork stoppers manufacturers.Material and methods: The optimum cork stopper diameter depends mainly on stopper quality and the compression rate applied in the bottling operation. In this study, we establish the stopper diameter when reducing bottleneck diameter, applying a compression rate of 33% when corking, and for natural cork stoppers which quality allows to recover its initial diameter to 96% after 24 h since compression.Main results: For a bottleneck diameter of 18 mm, the value of the stopper diameter should be at least of 22.3 mm, and for a bottleneck diameter of 17 mm, the value of the stopper diameter should be at least of 20.3 mm.Research highlights: These results try to solve one of the main worries of natural cork stopper manufacturers, which is the scarcity of raw cork suitable for manufacturing them. However this study is also of interested to forest owners because the increment of cork suitable for natural cork stoppers manufacturing means an increment in cork value.Key words: bottling; corking; compression force; compression rate; diameter recovery; relaxation force; relaxation ratio.Abbreviations used: Ds (Cork Stopper Diameter); Dg (Caliper Diameter the Corking Machine); Db (Bottleneck Diameter); Dr (Recovered Diameter); Fc (Compression Force); Fr (Relaxation Force);  CR (Compression Rate); RR (Relaxation Ratio); RD (Diameter Recovery).

scholarly journals Review: computer vision applied to the inspection and quality control of fruits and vegetables

2013 ◽  
Vol 16 (4) ◽  
pp. 254-272 ◽  
Author(s):  
Erick Saldaña ◽  
Raúl Siche ◽  
Mariano Luján ◽  
Roberto Quevedo
Keyword(s):  
Computer Vision ◽  
Food Industry ◽  
Fruits And Vegetables ◽  
Competitive Advantages ◽  
Vision Systems ◽  
Quality Estimation ◽  
Manual Inspection ◽  
Computer Vision Systems ◽  
Experimental Treatments ◽  
External Characteristics

This is a review of the current existing literature concerning the inspection of fruits and vegetables with the application of computer vision, where the techniques most used to estimate various properties related to quality are analyzed. The objectives of the typical applications of such systems include the classification, quality estimation according to the internal and external characteristics, supervision of fruit processes during storage or the evaluation of experimental treatments. In general, computer vision systems do not only replace manual inspection, but can also improve their skills. In conclusion, computer vision systems are powerful tools for the automatic inspection of fruits and vegetables. In addition, the development of such systems adapted to the food industry is fundamental to achieve competitive advantages.

scholarly journals Cork-wine interaction studies: liquid absorption and non-volatile compound migration

OENO One ◽  
2008 ◽  
Vol 42 (3) ◽  
pp. 163 ◽  
Author(s):  
José Ramón González-Adrados ◽  
Florentino González-Hernández ◽  
José Luis García de Ceca ◽  
María José Cáceres-Esteban ◽  
María Concepción García-Vallejo
Keyword(s):  
Surface Treatment ◽  
Contact Time ◽  
Cork Stopper ◽  
Ethanolic Solution ◽  
Limit Values ◽  
Liquid Absorption ◽  
Natural Components ◽  
Natural Cork ◽  
Cork Stoppers

<p style="text-align: justify;"><strong>Aims</strong>: To provide a better knowledge of cork-wine interaction, focussing on absorption of liquid by the cork stopper and overall migration of non-volatile compounds from the cork-stopper to liquid.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Natural cork stoppers and 1+1 technical cork stoppers (agglomerate cork body ended with natural cork washers), with and without surface treatment, were used to close bottles filled with 12 % v/v ethanolic solution and removed after 3, 6, 12 and 24 months of contact. Mean and limit values of absorption and overall migration at each time are used to compare treated and non-treated stoppers. Variation of absorption with contact time was studied by adjusting the ABSORPTION = a · Ãt model (R2: 0.8572 - 0.9756).</p><p style="text-align: justify;"><strong>Conclusion</strong>: Most of the overall migration is due to natural components of cork. Contact time and type of cork stopper are the factors responsible for the greatest variability. Surface treatment increases overall migration (2 mg/stopper) and reduces liquid absorption (more than 10 %).</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: The results show how a correct characterization of stopper and surface treatment is needed to predict the evolution of cork-wine interaction.</p>

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