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been successfully used for quantitative and qualitative evaluation of the characteristics of food products. In this study, the effect of sugarcane bagasse as a source of fiber enrichment (0-25%), soybean water-soluble polysaccharide (0-2%) and frying time (2-5 minutes) on the image characteristics of donuts such as color, number, density and size of bubbles, porosity, energy, homogeneity, contrast and entropy were investigated. The findings of this research showed that the increase of sugarcane bagasse fiber increases the a* index and decreases the L* and b* components of the crust and crumb and porosity. On the other hand, increasing the frying temperature increases the redness of the crust and decreases the lightness of the crust and the porosity of the texture. Meanwhile, the polysaccharide soluble in soybean water had no significant effect on the characteristics of the treatments. The optimization results also showed that if 8.58% sugarcane bagasse and 0.36% soybean soluble polysaccharide are added to the formula and the sample is fried within 5 minutes, the best quality will be obtained. [ABSTRACT FROM AUTHOR]

The Charpy impact test is an experimental method for determining a material's dynamic properties at different temperatures to investigate tested materials' ductile to brittle transition behavior. The percentages of ductile and brittle fractures can be evaluated based on the fracture area of Charpy specimen (according to API E23 standard) by visual techniques, which do not provide exact percentages of these fractures. In this study, a method is proposed to calculate the exact percentage of ductile fractures using image processing, which makes it possible to quantitatively examine different parts of the fracture surface with high accuracy. All steps of image processing are described for eleven Charpy standard specimens of API X70 steel, tested at temperatures between +20 to -80 °C with a temperature increment of 10 °C. In this research, converting a qualitative image of a fracture surface to a quantitative matrix is described for the first time. Prediction of the shape of ductile and brittle parts of the fracture surface at temperatures between +20 and - 80 °C is one of the results of this study. The percentages of ductile fractures using image processing for temperatures of +20, 0, -20, -40, -40, -60 and -80 °C were obtained as 100, 100, 86, 53, 36 and 0, respectively. The transition temperature was -45 °C for this steel, corresponding to 50% ductile fracture. [ABSTRACT FROM AUTHOR]

Nowadays, citrus fruits, especially oranges, is very important in the human nutrition regime, and its quality characteristics assessment is very important. This study aimed to predict some biochemical characteristics of blood orange, using machine vision and artificial neural networks. In this experiment, the amount of vitamin C content, sugar content, and acidity (pH) were obtained using destructive laboratory methods. Images of blood orange samples were captured and 108 texture features and 57 color features were extracted on CIElab, RGB, HSV, and HIS color spaces and finally, the artificial neural networks method has been used to estimate the desired properties. To evaluate and select the most optimal artificial neural network, a feed -forward neural networks with Levenberg -Marquardt learning algorithm, the different number of neurons, and different transfer functions in the hidden and output layers was used. Finally, using the best neural network and 165 textural -color features, the amount of vitamin C content, sugar content, and pH were estimated with a correlation coefficient of 0.950, 0.968, and 0.884, respectively. Therefore, considering the appropriate correlation coefficient, machine vision and image processing technology can estimate some biochemical characteristics of blood oranges accurately. [ABSTRACT FROM AUTHOR]

In the current study, a simple image processing method based on a RGB images using machine vision system has been designed to evaluate the color and texture features of low -calorie doughnut crumb. The effect of maltodextrin substitution with margarine at the levels of 25, 50, 75 and 100% (w/w) was evaluated on vision properties. These features were crumb color (L*, a* and b*), pore area fraction, number of cells/cm2, pore shape, Euler number, fractal dimension of pore boundaries and crumb texture (contrast, entropy, correlation, energy and homogeneity). Results revealed that the addition of maltodextrin increased L* value and decrease a* value of crumb color significantly. The contrast, entropy and Euler number of doughnut crumb containing 75 and 100% maltodextrin were considerably higher than control, 25% and 50% samples. Correlation, energy, homogeneity, mean pore area and diameter, number of cells per square centimeter and pore area fraction decreased aftermaltodextrinaddition (75 or 100%) but no significant difference observed between control, 25% and 50% samples. The fractal dimension value of pore boundaries in doughnut containing 100% maltodextrin were the highest which indicates that the addition of maltodextrin caused more irregular and tortuosity porous boundaries. [ABSTRACT FROM AUTHOR]

Many foods have a structures base on foam; hence their stability has a key role in their textural, structural and acceptance properties. In food industrials, polysaccharides such as gums and gelatin use as stabilizer in foam-based food system. In this research effect of gelatin (1, 2, 3%) on foaming properties of albumin and sodium caseinatate (1 and 2%) has been investigated. Overrun, foam value fraction and drainage have been measured and also image processing used for evaluate porosity, fractal count, entropy and sphericity. Result showed that adding gelatin decreased porosity, entropy, fractal count, drainage, foam value fraction on and overrun. Adding protein caused porosity, overrun, fractal count and circularity increased while bubble size decreased. Therefore, we can use various amount of gelatin for stabilizing foam-base food. [ABSTRACT FROM AUTHOR]

In the present study, in the first step, the effect of Aloe vera gel (75% v/v) coating containing different concentrations of hemp seed oil (1-5% v/v) on some physicochemical properties of cherry tomatoes during storage at room temperature was investigated. The results revealed the ability of hemp seed oil to improve the physicochemical properties of cherry tomatoes during storage, although no significant difference was observed between 3 and 5% levels of hemp seed oil (p> 0.05). Slope change in the ripening index trend occurred for A. vera gel (75% v/v) coated sample on day 12 and for A. vera gel containing 3% hemp seed oil coated sample on day 16. Using an image processing system, the changes of the coated samples were evaluated based on the color statistical and color texture features extracted from the images and were graded through different procedures. The results showed that the principal component analysis (PCA) and artificial neural network (ANN) methods were able to divide the cherry tomatoes into intact and blemished grades which the ANN method was graded samples using color texture features with higher accuracy (97.41%). The adaptive neuro-fuzzy inference system (ANFIS) method had higher diagnostic power than the other two methods and was able to grade the samples into three grades including intact, grade 2 and unusable with accuracy of 98.96%. [ABSTRACT FROM AUTHOR]

The control pests and diseases is considered one of the most important operations of Citrus in the protection stage. Today, a lot of research has been done in various fields of agriculture, including the diagnosis of plant pests and diseases by using machine vision methods. One of the problems that reduce the accuracy of the machine for detecting pests in farm conditions is the presence of adverse factors such as shade and changes in light intensity at different times of the day. In this study, in order to find the appropriate light intensity at different times of the day and increase the brightness of the shady parts of the trees, lighting by a lamp at the imaging site has been used. For detect pest-infected trees (in this snail study) has been used to Deep learning method which has been studied and evaluated by various optimization algorithms such as RMSProp, Adam and SGDm. To evaluate and test the algorithm used, 8000 images were examined in 9 farm conditions and one laboratory state In farm conditions, the lowest detection accuracy of algorithms with 64.32% related to imaging in cloudy days with light intensity of 350 to 700 lux was obtained using RMSProp algorithm, which Detection accuracy was improved up to 95.25% using SGDm algorithm by creating a light intensity controlled by a lamp (approximately 9000 lux). In laboratory conditions where the images were prepared in a controlled environment with constant light intensity, the detection accuracy was Obtained 98.73% with SGDm algorithm. [ABSTRACT FROM AUTHOR]

Increasing information about color kinetic changes has made the improvement of color parameters possible. Analysis of the color kinetics data allows for undesirable changes to be minimized and optimizes the color retention in food products. Imaging and image processing operation were performed to extract color parameters in the color space L*a*b. Image J software was applied to analysis the images, and changing the color space was done using a two-stage method. The temperature sensitivity of rate constants was evaluated using Arrhenius equation. Results showed that the increase of ΔE during time at the beginning of frying was fast and then has been slower. The activation energy was determined 44.80 kJ/mol. Statistical analyses showed that frying time and frying temperature and also interaction of them had significant effects on total color changes of the meat cubes. Color measurement was carried out successfully using image processing as a non-destructive and simple method in evaluation of ostrich meat crust color and the results of machine vision system correlated with the visual observations. Kinetic of formation or deterioration of color during deep fat frying was well modeled using a first-order kinetic equation. [ABSTRACT FROM AUTHOR]

It is important to control the ripening stages of agricultural products during storage and their quality grading based on their ripening stage. Edible coatings can prolong the storage life of agricultural products and protect them through the handling, storage, processing and marketing. The purpose of the current study was to develop an artificial vision system for quality control and segregation of cherry tomatoes in two different conditions including with and without Aloe vera gel coating. For this purpose, physicochemical properties including titrable acidity, total soluble solids and firmness of cherry tomatoes were measured in both conditions. Based on these properties, the ripening index (RPI) was determined and the samples were classified to MS1 and MS2 according to the ripening stage. Subsequently, the samples were classified using color features,color texture features separately and their combination through principal component analysis (PCA) and back propagation neural network (BPNN). Classification results showed that the use of color and color texture features combination made the classification more accurate; PCA and BPNN methods were able to segregate the samples with high accuracy (85.72 and 98.21, respectively) using the 21 color and color texture features. The higher accuracy of the BPNN method is due to its nonlinear performance. The results of this study indicate that Aloevera gel is promising in delaying the ripening process of cherry tomatoes and artificial vision system can be used as a non-destructive method for evaluation of cherry tomato ripening level based on the color and color texture features. [ABSTRACT FROM AUTHOR]

The present study was aimed at investigating the effect of enrichment of sponge cake with pumpkin powder (0, 4, 8 & 12%) on the physicochemical, textural, nutritional and sensory properties of the final product during storage. The results showed that while increase in the level of pumpkin powder promoted the moisture content of the sponge cake, storage time affected it negatively. The changes in peroxide value revealed that pumpkin powder improved the oxidative stability of the product so that the control sample had higher peroxide value than the treatments throughout the storage period. The results of image processing showed that addition of pumpkin powder into the formulation of sponge cake was concomitant with a decrease in lightness and an increase in redness, yellowness and browning index. It was also observed that the highest porosity was belonged to the sample containing 8% pumpkin powder. The instrumental texture analysis indicated that increase in the level of pumpkin powder increased the hardness, the force required to punch and the force required to cut the samples and decreased the cohesiveness and elasticity. The storage time almost had the same effects on the textural parameters as the pumpkin powder. The pumpkin powder improved the nutritional quality of sponge cake in terms of fiber, beta-carotene and potassium contents, which remained unaffected during storage. The sponge cakes enriched with pumpkin powder were more appreciated by consumers compared to the control sample; however, the sample containing 8% pumpkin powder received the highest sensory scores. In conclusion, pumpkin powder could be used for the development of a functional sponge cake with desirable sensory properties and long shelf life. [ABSTRACT FROM AUTHOR]

The study of micro-scale fluid behavior is known as microfluidics, which has received much attention in many scientific fields. In the current research, the droplet generation in the micro channel has been studied numerically and experimentally. Two micro channels were fabricated by soft lithography method and the results of generated droplets were compared. The process of droplet formation was investigated using two fluids including water (dispersed fluid phase), and oil (continuous fluid phase) at different flow ratios. The images of the droplet formation and crossing steps in the micro channels were analyzed using image processing. The results showed that by increasing the ratio of dispersed to continuous flow, the size of droplets was increased, the droplet formation distance (the distance of the produced droplets) was increased, and the frequency of droplets generation was decreased. Also, the proposed new geometry leads to the production of smaller droplets with higher production frequencies. In the basic geometry, the droplet diameter was observed to be between 117 and 700 micrometers while in the proposed geometry, the diameter of droplets is between 46 and 466 micrometers. In the proposed geometry, the size of the produced droplets decreases, and the production frequency increases. [ABSTRACT FROM AUTHOR]

Drying is one of the ways of storing of persimmon. In this study, to increasing shelf life of persimmon and producing high-quality products, infrared dryer was used and mass transfer kinetics, density, rehydration and color of samples were measured. The results showed that radiation lamp power and distance of lamp from sample had significant effect on the moisture loss kinetics and drying time (P<0.05). With increasing in radiation power, as well as reducing the distance of samples from the source of radiation, drying time decreased. The average density and rehydration for the dried samples in infrared were 639 kg /m3 and 270 %, respectively. The average calculated color changes (ΔE) for the power of 200, 300 and 400 w were 14.43, 10.09 and 20.04, respectively. The results of modeling by genetic algorithm-artificial neural network showed that artificial neural network combined with genetic algorithm provides better results and with combine them the speed of analysis and accuracy of modeling process increases. Using a network with 15 neurons in the hidden layer and using the hyperbolic tangent activation function and percentage data used to training/validation/testing equal 20/20/60 may be predicted drying kinetics of persimmon. [ABSTRACT FROM AUTHOR]

The purpose of this study was to evaluate the image processing technique in rice blast disease detection in field and controlled conditions. Using MATLAB software, images taken from field and controlled conditions were processed in three RGB, HSI and LAB color spaces. Then it was extracted by the gray area intensity profile, color properties, and threshold value for background image removal. After removing background in RGB, HSI and LAB color spaces, disease spots on rice leaf were determined. In RGB color space, by subtracting arrays by test and error, the blast patches on the leaf were separated from the rest of the image pixels. Hue was used in the HSI color space because this component was independent of light intensity variations, so blast blot identification was performed more accurately than the S and I components. In the LAB color space, the Kmeans clustering algorithm was used to segment the images into three clusters and was displayed in an independent cluster after labeling the image of blast disease spots. Finally, in order to determine the performance of the algorithms designed in three color spaces, the sensitivity factor, specificity and total accuracy were tested on the basis of the perturbation matrix for 500 image samples. In field and controlled conditions, the highest accuracy in detecting blast blots in the LAB color space was 94% and 98%, respectively. Overall, the results showed that the image processing method can be used to detect rice blast disease. [ABSTRACT FROM AUTHOR]

Researchers are always attempt to produce bread with longer shelf life and high quality. Aware of the harmful effects of chemicals additives increased consumer tend to use natural additives. The aim of this project was the production of cake (wheat-millet) containing different levels of Persian gum or Zedu (0, 0.3, 0.6 and 1%). Viscosity of dough and moisture, specific volume, firmness, crust color and sensory properties were evaluated. Viscosity and moisture were increased by increasing of Persian gum in cake formulation. The sample containing 0.6% Persian gum had the lowest firmness and the highest specific volume, L* and score of sensory properties. A* and b* values of samples containing gum did not have significant difference (P<0.05). Micro-structure of sample containing 0.6% Persian gum was compared by Micro-structure of blank (sample without Persian gum). The sample containing gum had uniformed structure compared to blank. [ABSTRACT FROM AUTHOR]

In this project, low-fat composite (wheat-quinoa) cup cake was produced. Plantago major L. gum and water (1.5-7.5, 3-15, 4.5-22.5 and 6 -30%) was used as a fat replacer in levels of 0, 25, 50, 75 and 100 % in cup- cake. PH, specific gravity, viscosity, moisture, firmness, crust color and overall acceptability were evaluated. PH and b* value were decrease and moisture and a* value were increased by increasing of Barhang gum. The samples containing 1.5 and 3 % gum had the lowest specific gravity and the highest specific volume and L* value. Also, the highest viscosity was indicated in the sample containing 3 % gum. On the other hand, the sample containing 3 % gum had the lowest firmness in 2 hours and 1 week after baking. Finally, the samples containing 1.5 and 3 % gum had the best overall acceptability. Therefore, it can be said that the removal of 50% of oil in cake formulation was performed successfully. [ABSTRACT FROM AUTHOR]

Nowadays, the interaction of oil droplets with gas bubbles plays an important role in many industrial, environmental and biological processes. Therefore, in this paper, the outcome of a collision between a silicon oil droplet and an air bubble in water has studied in order to identify the effective parameters in this process. For this purpose, an especial setup was built and four series of experiments in both dynamic (in which the relative velocity of collision is equal to the bubble velocity due to the Buoyancy force) and static conditions were carried out. The results of these experiments were presented and discussed in the form of several tables and pictures. In these experiments, a high-speed camera and image processing were used to gain a better understanding about bubble-drop coalescence qualitatively, and to obtain some quantitative information such as contact time, velocity, and kinetic and interfacial energies of bubbles and drops during the impact. The results of this study show that in addition to the spreading coefficient, the kinetic energy of bubble/droplet in the collision and their contact time, are also determinative parameters in the determination of the outcome of a collision. In the dynamic and static states, the effect of kinetic energy and contact time are more effective, respectively. [ABSTRACT FROM AUTHOR]

In this project, low-fat composite (wheat-millet) cup cake was produced. Fenugreek seed gum (0.25, 0.50, 0.75 and 1%) was used as a fat replacer in levels of 0, 25, 50, 75 and 100 %. specific gravity and consistency of batter and moisture, specific volume, porosity, firmness (2 hours and 1 week after baking), crust color and sensory properties of chiffon cake were measured. The sample containing 0.25% Fenugreek seed gum had the lowest specific gravity and firmness and the highest specific volume, porosity, L* value and overall acceptability score. Also, the result showed the technological and sensory properties of sample containing 0.25% Fenugreek seed gum was similar to control. Moisture and a* value were increased and b* value was decreased by increasing Fenugreek seed gum. Finally, the removal of 50% of oil in chiffon cake formulation was performed successfully. [ABSTRACT FROM AUTHOR]

The mechanical properties of fruit are one of the most important determinants of standards for designing, transforming, processing, and packaging systems. One of the methods for changes demonstraction in the internal structure of fruits during storage is to perform stress relaxation tests in different predetermined strains. Therefore, the purpose of this study was to investigate the orange compression behavior in quasi-static mechanical loadings by performing stress-relaxation tests of samples at predetermined levels of strain and modeling the Maxwell and Peleg method and comparing it with image processing method. In addition, in this study, cross-sectional area changes were measured during loading by image processing. The modulus of elasticity in the image processing method, the Maxwell model and the Peleg model on days 0 to 9 increased from 3.91 to 4.5, 3.6 to 4.53 and 2.7 to 3.45, respectively. which in spite of increasing trend there was no significant difference between them. Since, no significant difference in the output of these two models (Maxwell and Peleg) was observed Peleg with the less number of elements (only two constants) was preferred compared to Maxwell method. [ABSTRACT FROM AUTHOR]

In this research, micro-nano bubbles formation inside the venturi tube has been investigated using image processing technique and high-speed photography. For the purpose, two models of venturi tubes with different dimensions were made of light and transparent plexiglass and then they were tested with various water flow discharges. After the injection of air into the venturi tube, a high-speed camera has been used to capture images of two-phase flows passing through the venturi tube. The captured images were processed by MATLAB software. After investigating the results and obtaining the average diameter of the bubbles, the number of Micro-Nano bubbles and the velocity in the center of venturi tube have been calculated and the related graphs have been analyzed. The results show that reducing bottleneck length and increasing flow discharge inside the venturi tube lead to the formation of smaller bubbles and the number of Micro-Nano bubble increases. [ABSTRACT FROM AUTHOR]

Noughl (sugar coated almond or walnut) is a traditional confectionary sugar-based product which is also produced by addition of spices and dried damask rose in recent years.In spite of its popularity, noughl suffers from dehydration in a short time after being exited from the package. Thereupon, the aim of the present study was to investigate the additives' impact (cinnamon, damask rose and saffron) on physico-mechanical properties (moisture content, texture, surface area, color and aw) of noughls and also the trend of moisture loss during storage. The results indicated that the most moisture loss took place at the first 3 days after opening the package. Based on the rheological tests, the highest and the lowest breakage energy belonged to damask rose (35.48 N.mm) and cinnamon (9.1 N.mm) noughls, respectively. Besides, it was found that storing for 14 days led to increase of vanilla noughl firmness for more than three times. Moreover, mean value of water activity of noughls was lower than 0.56. Comparison of mean value of the color total difference (ΔE*) at 0 and 21st days declared that cinnamon and vanilla noughls had the highest and the lowest color alteration, respectively. According to image processing analyses, suitable indicators to show color changes during timewere a* and L* channels for cinnamon and damask rose noughls and b* and L* channels for saffron and vanilla noughls. [ABSTRACT FROM AUTHOR]

This article investigated design and construction of a 4-DOF delta parallel robot’s components and additionally inverse kinematics and kinematics control of the robot. The initial and final version of the robot based on existing needs, the addition of gearboxes due to the low torque of motors, and flange transformations to connect the gearbox to the robot’s base were also discussed. In the following, by simulating the robot in MATLAB software, the integrity of the inverse kinematic equation of the robot was investigated. In the other part, the design of the kinematic control in the joint space was discussed and the results were plotted in the graphs for a z-direction. By designing a suitable robot controller, tracing the desired path and comparing its results with other controllers become possible. By designing a conveyor for the robot and equipping it with a camera, detecting the objects that the robot moves them become possible with image processing. For the purpose of picking and placing the objects, the robot’s end effector is equipped with a controlled suction. The results, through which the paths crossed, showed the designed PID controller for the robot was working correctly and the desired path was followed with small error. [ABSTRACT FROM AUTHOR]

In a computational modeling of drug delivery and PET tracers to cancer tissues, the most difficult part is a consideration of a complexity of capillaries network. Because of the key role of blood flow in tumor feeding and growth that also carrying radiotracer into both normal and cancerous tissues, there are various studies have been done on the formation of new blood vessels and blood flow around a tumor. In this work, we used an image of a complex capillaries network to simulate FGD tracer distribution within both normal and cancerous tissues. Firstly, one RGB image was imported as an input image which consisted of the capillaries network and has been processed and made ready for creating 2D geometry from it. The creation of 2D geometry from the input image is consisted two areas: Pre-processing and Post-Processing the input image for preparation of it for the creation geometry by capturing the capillaries from a background of whole of the picture. In the next stage, with a usage of the achieved geometry and by coupling blood flow and interstitial flow, pressure and velocity distribution in the capillaries and both tumor and normal tissues were accomplished. Finally, by applying CDR (Convection-Diffusion-Reaction) equations for FDG tracer, distribution of it was acquired within the whole normal and cancerous domain. Observing FDG tracer CDR modeling helped us find tracer distribution with both time and space. [ABSTRACT FROM AUTHOR]

Along with improvement of technology and need for access to energy resources, existence of pipelines such as gas, oil and water pipes is vital for our lives. These pipes will be eroded and damaged over time. With the prediction of the defects and tracking of pipeline paths, the probability of sudden damages is greatly reduced. In this paper, at first various non-destructive methods of monitoring the pipelines are investigated and it is shown that the laser method is the most comprehensive and non-destructive inspection method and then the background of the chosen method is examined. Also, the hardware aspect of the system and the proper layout of the laser sensors are determined on the system. After that a complete mathematical model and an algorithm is proposed for it which can be used to analyze the data obtained from the simulation of laser sampling creates image of the pipe internal surface and using this method identifies the defects found at the pipe surface. In the fourth section, a pipe with specific geometric deflection is examined based on the proposed method and algorithm and its results show the correctness of the proposed method. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the quality characteristics of bread produced by yeasts and lactobacillus isolated from native Iranian sourdough. Initially for the preparation sourdough, fresh microbial cells with certain number of colonies, by centrifugation were isolated of initial culturing bacteria and yeasts. Then equivalent 10% weight flour, microbial cells mixed with equal amounts of water and flour. After processing identical samples to assess the quality characteristics of bread used of sensory evaluation test, image processing and Texture analysis. The experiments in a completely randomized design and completely randomized block with three replications were performed. The results showed that the samples significant effect on the quality characteristics. The results indicate that sourdough can be increasing the porosity of the sample So that e treat with 42 percent had the highest degree of porosity also sourdough delaying staling. According to the results from this study, treatment of Lactobacillus reuteri and Saccharomyces cerevisiae had best Sensory evaluation, porosity and texture. [ABSTRACT FROM AUTHOR]

Quality and shelf life of bread as a main diet has the great importance on health and the national economy. So the aim of this study was to investigate the effect of water, melon water, oil, cow milk and soy milk as a glazing component of baguettes on the moisture content, specific volume, texture, crust color and overall acceptance of final product. In this study, Image J software was used for crust color measurement. Based on results, the samples have melon water, cow's milk and soy milk glaze had the highest moisture content. However, the samples containing water and water melon glaze had the highest specific volume. The results clearly showed that the samples were coating by water and melon water had the lowest firmness respectively in 2 and 72hr after baking. This indicates that melon water as a coating agent is better for preserving moisture and to retard the staling. In addition the highest amount of L* value and a* value and overall acceptance score in organoleptic evaluation were observed in the two samples coating by melon water and cow's milk. In general we can say that glazing is one of the techniques that are simple, low-cost addition to being a great role in maintaining and even improving the quantity and quality of bread. Also according to the results of this study, melon water, with its unique function as a new glaze in bakery industry is introduced. [ABSTRACT FROM AUTHOR]

In this study the effect of different amounts of gelatin (1, 2, and 3 g) and sodium caseinate (1, 2, and 3 g) on sensory characteristics, image processing and texture of chocolate mousse was investigated and the relationship between sensory parameters - device was determined using principal components analysis method. Results showed that the gelatin had a great impact on the sensory characteristics. Results of texture analyzer showed that hardness, adhesiveness, gumminess and chewiness was being greatly affected by gelatin and these parameters increased with increasing gelatin but springiness was more dependent on the sodium caseinate. Entropy, fractal dimension, bubble size and porosity decreased with increasing gelatin. The amount of spherical bubbles also showed no significant difference. Results of principal components analysis showed that some textural characteristics (hardness, gumminess and chewiness) had close relationship. [ABSTRACT FROM AUTHOR]

Osmotic dehydration is one of the drying methods that have been considered in recent years. Water and solute transfer through process can be determined by the percentage of water loss (WL) and solid gain (SG). In this study, image processing technique has been used to analyse osmotic dehydration of potato and determining the amount of water loss that is the main parameter in this process. Experiments performed for two different solutions (15 wt% salt and mixture of 35 wt% sucrose and 10 wt% salt) and three temperature levels at 35, 45 and 55 ° C. Water loss estimated from changes in samples volume; Sample’s volumes determined using image processing of pictures from different sides of samples at the start of process and at the end of it. Experimental results obtained from the osmotic dehydration of potatoes can be summarized as: the amount of water loss increased with increasing temperature; using a mixture of salt and sucrose as osmotic medium gets more water loss comparing use of salt as an osmotic agent in solution. The overall results of the image processing indicate that the approach used in this study can be reached acceptable data; While the pace of work is much more than the conventional methods. [ABSTRACT FROM AUTHOR]

Control of seismic shake table in order to track the predefined earthquake profile is a key concern in design of seismic shake tables. This paper proposes a vision-based real time displacement measurement system using image processing techniques to control a laboratory-scale seismic shake table. The shake table is controlled via a fuzzy-supervisory controller, an inner PI loop and a fuzzy outer one, whose feedback is provided by the vision-based measurement system. To minimize tracking errors, the fuzzy controller uses displacement and acceleration responses as its feedback. For this purpose, a camera and an image processing application are utilized to measure the motions directly in real time. Results are sent to a host PC through a network as the controller feedback. Proposed system performance is compared with an alternative system which utilizes a linear encoder as displacement sensor and controller feedback. Test results prove effectiveness of the proposed fuzzy system in cutting back the tracking errors. In addition, the vision-based system uses a very low cost camera to measure the displacement directly. It has appropriate accuracy, works in real time, and does not require any contact with the table, comparied to the encoder version. [ABSTRACT FROM AUTHOR]

The chemical-morphological relationships in rainbow trout, Oncorhynchus mykiss, was assessed through photography in light room. The image data were transferred to a laptop and analyzed by MATLAB (Matrix Laboratory) version R2009a. The designated algorithm of 7 features, including length, height, area, perimeter, equivalent diameter, major and minor axis length were extracted from the images. Afterward, chemical compositions of the fish (including crude protein, crude fat, moisture content, pH value and leakage), were determined. Pearson's correlation coefficient was used to correlate visual and chemical properties. Factors were assayed with linear, logarithmic, exponential and power method. Results showed that pH, leakage, protein and fat had a good correlation with fish length, and moisture with fish perimeter, in Quadratic equation (R2= 0.993, 0.991, 0.991, 0.989 and 0.992, respectively). In conclusion, this methodology can be applied for automated chemical analysis and on-line monitoring in fish farms. [ABSTRACT FROM AUTHOR]

Reduction of bread loss and wheat consumption have particular importance in the national economy, has attracted many researcher's mind. Thus in this study sorghum flour was used as a substitution for the part of wheat flour in bread making. On the other hand, the purposes of this study were investigation on the effects of steaming time (three levels of 0, 90 and 180 second) and baking time (three levels of 10, 15 and 20 minute), on moisture content, water activity, crust color, firmness and overall acceptability of composite bread (wheat- sorghum). Based on the result, the steaming and baking time were effective on staling rate and bread shelf life at P<0.05 and cured sample at steaming time 90 and 180 second and baked at 15 minute, had the lowest rate of staling during 72 hours after baking. Also, the sample was treated with 90 second steaming and baked at 15 minute had the best crust color and overall acceptability. [ABSTRACT FROM AUTHOR]