کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
225328 464488 2006 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Estimating shrinkage of large cooked beef joints during air-blast cooling by computer vision
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Estimating shrinkage of large cooked beef joints during air-blast cooling by computer vision
چکیده انگلیسی

In this work, computer vision techniques were applied to estimate the shrinkages of cooked meat joints during the air-blast cooling process. Three kinds of shrinkage were evaluated in the current research, i.e. shrinkages of major and minor axes, volume, and surface area. Since beef joints are normally in irregular ellipse shape, a region-based ellipse fitting method was employed to measure their major and minor axes before and after cooling. To calculate their volume and surface area, the images of beef samples were divided into numerous cross sections and each cross section was considered as a cylindrical disc. Based on the obtained values of beef joints using image processing techniques, linear models (r2 > 0.990) were developed for predicting the shrinkages of major and minor axes, volume, and surface area, respectively.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 72, Issue 1, January 2006, Pages 56–62
نویسندگان
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