scholarly journals Optimization of the Appearance Quality in CO2 Processed Ready-to-Eat Carrots through Image Analysis

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2999
Author(s):  
Gianmarco Barberi ◽  
Víctor González-Alonso ◽  
Sara Spilimbergo ◽  
Massimiliano Barolo ◽  
Alessandro Zambon ◽  
...  
Keyword(s):  
Vision System ◽  
Food Product ◽  
Optimal Treatment ◽  
Artificial Vision ◽  
Process Conditions ◽  
Microbiological Analysis ◽  
Visual Appearance ◽  
Treatment Conditions ◽  
High Pressure Co2 ◽  
Processed Products

A high-pressure CO2 process applied to ready-to-eat food products guarantees an increase of both their microbial safety and shelf-life. However, the treatment often produces unwanted changes in the visual appearance of products depending on the adopted process conditions. Accordingly, the alteration of the visual appearance influences consumers’ perception and acceptability. This study aims at identifying the optimal treatment conditions in terms of visual appearance by using an artificial vision system. The developed methodology was applied to fresh-cut carrots (Daucus carota) as the test product. The results showed that carrots packaged in 100% CO2 and subsequently treated at 6 MPa and 40 °C for 15 min maintained an appearance similar to the fresh product for up to 7 days of storage at 4 °C. Mild appearance changes were identified at 7 and 14 days of storage in the processed products. Microbiological analysis performed on the optimal treatment condition showed the microbiological stability of the samples up to 14 days of storage at 4 °C. The artificial vision system, successfully applied to the CO2 pasteurization process, can easily be applied to any food process involving changes in the appearance of any food product.

A Two-Channel Artificial Vision System for Motion Analysis

2003 ◽  
Vol 43 (9) ◽  
pp. 1271-1279
Author(s):  
Alexis Quesada-Arencibia ◽  
Roberto Moreno-Díaz ◽  
Miguel Aleman-Flores
Keyword(s):  
Motion Analysis ◽  
Vision System ◽  
Artificial Vision

TOOKAD®Soluble vascular-targeted photodynamic (VTP) therapy: determination of optimal treatment conditions and assessment of effects in patients with localised prostate cancer

2013 ◽  
Vol 112 (6) ◽  
pp. 766-774 ◽  
Author(s):  
Abdel-Rahmène Azzouzi ◽  
Eric Barret ◽  
Caroline M. Moore ◽  
Arnaud Villers ◽  
Clare Allen ◽  
...  
Keyword(s):  
Prostate Cancer ◽  
Optimal Treatment ◽  
Treatment Conditions

scholarly journals Degree of processing and nutritional value of children’s food products

2021 ◽  
pp. 1-8
Author(s):  
Célia Regina Barbosa de Araújo ◽  
Karla Danielly da S Ribeiro ◽  
Amanda Freitas de Oliveira ◽  
Inês Lança de Morais ◽  
João Breda ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Saturated Fat ◽  
Food Product ◽  
Food Products ◽  
Nutritional Composition ◽  
Retail Stores ◽  
Processed Food ◽  
Minimally Processed ◽  
Cross Sectional ◽  
Processed Products

Abstract Objective: This study aimed to characterise the availability, the nutritional composition and the processing degree of industrial foods for 0–36-month-old children according to the neighbourhoods affluence. Design: A cross-sectional exploratory study. Setting: All food products available in retail stores for children aged 0–36 months were analysed. Data collection took place in two neighbourhoods, comparing two different sociodemographic districts (high v. low per capita income), Campanhã and Foz do Douro in Porto, Portugal. Participants: A total of 431 commercially processed food products for children aged 0–36 months which are sold in 23 retail stores were identified. Food products were classified according to their processing degree using the NOVA Food Classification System. Results: For NOVA analysis, of the 244 food products that were included 82 (33·6 %) were minimally processed, 25 (10·2 %) processed and 137 (56·1 %) ultra processed. No food product was classified as a culinary ingredient. The products included mostly cereals, yogurts, prevailed in high-income neighbourhoods for the 0–6-month-old group. It was observed that some categories of ultra-processed food (UPF) presented higher amounts of energy, sugars, saturated fat and salt than unprocessed/minimally processed products. Conclusions: The high availability of UPF offered for 0–36-month-old children should be considered when designing interventions to promote a healthy diet in infancy.

scholarly journals Ripening Stages Control of Cherry Tomato Coated with Aloe Vera Gel using Artificial Vision System

2020 ◽  
Vol 17 (105) ◽  
pp. 135-149
Author(s):  
Ali Ganjloo ◽  
Mohsen Zandi ◽  
Mandana Bimakr ◽  
Samaneh Monajem ◽  
◽  
...  
Keyword(s):  
Vision System ◽  
Aloe Vera ◽  
Artificial Vision ◽  
Cherry Tomato ◽  
Ripening Stages ◽  
Aloe Vera Gel

New Redundant Manipulator Robot with Six Degrees of Freedom Controlled with Visual Feedback

2017 ◽  
pp. 231-255
Author(s):  
Claudio Urrea ◽  
Héctor Araya
Keyword(s):  
Visual Feedback ◽  
Degrees Of Freedom ◽  
Position Control ◽  
Vision System ◽  
Artificial Vision ◽  
Correct Operation ◽  
Six Degrees Of Freedom ◽  
Design And Implementation ◽  
Implementation Stages ◽  
Manipulator Robot

The design and implementation stages of a redundant robotized manipulator with six Degrees Of Freedom (DOF), controlled with visual feedback by means of computational software, is presented. The various disciplines involved in the design and implementation of the manipulator robot are highlighted in their electric as well as mechanical aspects. Then, the kinematics equations that govern the position and orientation of each link of the manipulator robot are determined. The programming of an artificial vision system and of an interface that control the manipulator robot is designed and implemented. Likewise, the type of position control applied to each joint is explained, making a distinction according to the assigned task. Finally, functional mechanical and electric tests to validate the correct operation of each of the systems of the manipulator robot and the whole robotized system are carried out.

scholarly journals Growth Potential of Listeria monocytogenes on Refrigerated Spinach and Rocket Leaves in Modified Atmosphere Packaging

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1211
Author(s):  
Paul Culliney ◽  
Achim Schmalenberger
Keyword(s):  
Listeria Monocytogenes ◽  
Modified Atmosphere Packaging ◽  
Growth Curves ◽  
High Growth ◽  
Food Product ◽  
Growth Potential ◽  
Modified Atmosphere ◽  
Visual Appearance ◽  
Iceberg Lettuce ◽  
Duration Of Storage

Minimally processed ready-to-eat (RTE) vegetables are increasingly consumed for their health benefits. However, they also pose a risk of being ingested with food-borne pathogens. The present study investigated the ability of RTE spinach and rocket to support the growth of Listeria monocytogenes as previous studies provided contradicting evidence. Findings were compared to growth on iceberg lettuce that has repeatedly been shown to support growth. Products were inoculated with a three-strain mix of L. monocytogenes at 10 and 100 cfu g−1 and stored in modified atmosphere (4 kPa O2, 8 kPa CO2) at 8 °C over 7–9 days. Spinach demonstrated the highest growth potential rate of 2 to 3 log10 cfu g−1 over a 9-day period with only marginal deterioration in its visual appearance. Growth potential on rocket was around 2 log10 cfu g−1 over 9 days with considerable deterioration in visual appearance. Growth potential of iceberg lettuce was similar to that of rocket over a 7-day period. Growth curves fitted closely to a linear growth model, indicating none to limited restrictions of growth over the duration of storage. The high growth potentials of L. monocytogenes on spinach alongside the limited visual deterioration highlight the potential risks of consuming this raw RTE food product when contaminated.

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