Automatic image segmentation using sobel operator and k-means clustering: A case study in volume measurement system for food products

Image segmentation plays an important role in the field of image processing, helping to understand images and recognize objects. However, most existing methods are often unable to effectively explore the spatial information in 3D image segmentation, and they neglect the information from the contours and boundaries of the observed objects. In addition, shape boundaries can help to locate the positions of the observed objects, but most of the existing loss functions neglect the information from the boundaries. To overcome these shortcomings, this paper presents a new cascaded 2.5D fully convolutional networks (FCNs) learning framework to segment 3D medical images. A new boundary loss that incorporates distance, area, and boundary information is also proposed for the cascaded FCNs to learning more boundary and contour features from the 3D medical images. Moreover, an effective post-processing method is developed to further improve the segmentation accuracy. We verified the proposed method on LITS and 3DIRCADb datasets that include the liver and tumors. The experimental results show that the performance of the proposed method is better than existing methods with a Dice Per Case score of 74.5% for tumor segmentation, indicating the effectiveness of the proposed method.

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Selecting packaging material for dry food products by trade‐off of sustainability and performance: A case study on cookies and milk powder

Packaging Technology and Science ◽

10.1002/pts.2561 ◽

2021 ◽

Vol 34 (5) ◽

pp. 303-318

Author(s):

Maarten Baele ◽

An Vermeulen ◽

Dimitri Adons ◽

Roos Peeters ◽

Angelique Vandemoortele ◽

...

Keyword(s):

Milk Powder ◽

Food Products ◽

Packaging Material ◽

Trade Off ◽

Dry Food ◽

And Performance

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The multiplicity of halal standards: a case study of application to slaughterhouses

Journal of Ethnic Foods ◽

10.1186/s42779-021-00084-6 ◽

2021 ◽

Vol 8 (1) ◽

Author(s):

Ali Abdallah ◽

Mohammed Abdel Rahem ◽

Antonella Pasqualone

Keyword(s):

Food Products ◽

Regulatory Framework ◽

Close Collaboration ◽

Western Countries ◽

Production Processes ◽

Islamic Countries ◽

Certification And Accreditation ◽

Over Time

AbstractFood products suitable for Muslim consumers should be halal certified, particularly when their origins or production processes are doubtful. However, there is a multiplicity of halal standards. This situation may generate confusion, particularly for producers in Western countries who would like to certify their products in order to export them to Islamic countries. This study analyzed the reasons underlying the multiplicity of standards and reviewed the attempts of harmonization over time. Then, the case study of application to slaughterhouses was considered, by comparing four different halal standards (namely GSO 993:2015, OIC/SMIIC 1:2019, HAS 23103:2012, and MS 1500:2019) representative of different geographic areas. Animal stunning was critically examined, comparing tradition with modernity. The study evidenced that the basic requirements related to slaughtering are common to all the halal standards considered, but several differences occur in more specific details. Only a close collaboration between the authorities of all the countries involved in issuing halal certifications will lead to a homogeneous regulatory framework with unified certification and accreditation procedures, increasingly required in a globalized market.

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Project-Based Learning in a Transinstitutional Research Setting: Case Study on the Development of Sustainable Food Products

Sustainability ◽

10.3390/su12010233 ◽

2019 ◽

Vol 12 (1) ◽

pp. 233 ◽

Cited By ~ 1

Author(s):

Hartmut Derler ◽

Simon Berner ◽

Daniela Grach ◽

Alfred Posch ◽

Ulrike Seebacher

Keyword(s):

Secondary School ◽

Food Products ◽

Research Process ◽

Project Based Learning ◽

Sources Of Information ◽

Research Setting ◽

School Students ◽

Sustainable Food ◽

Problem Solving Skills

Project-based learning (PBL) has been thoroughly integrated in university sustainable development curricula, but has not been well-established in curricula used at pre-university educational levels. Integrating real-world settings into the teaching of secondary school students can help to promote problem-solving skills and competencies at younger ages, which is a crucial task in sustainability education. Therefore, in this article we describe the results of a case study on the development of sustainable food products that involved a university and two secondary schools in Austria. The methods used in this case study were drawn from the transdisciplinary case study (TCS) and the PBL literature. Data were collected by carrying out participatory research methods such as photovoice, focus group discussions, food diaries, student evaluations, and surveys. We divided the study design into three phases: (1) exploration, (2) product ideation, and (3) product prototyping and optimisation. The case study illustrates that the use of PBL research approaches by students at different levels of education provides promising results, if the research process is clearly structured and managed. When a demand for learning is encountered by students, secondary school teachers and university researchers must provide the students with additional sources of information. The establishment and management of a transinstitutional research setting is a promising, yet time-consuming endeavour.

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