Search

Background: Scoliosis is a health problem that causes a side-to-side curvature in the spine. The curvature may have an “S” or “C” shape. To evaluate scoliosis, the Cobb angle has been commonly used. However, digital image processing allows the Cobb angle to be obtained easily and quickly, several researchers have determined that Cobb angle contains high variations (errors) in the measurements. Therefore, a more reproducible computer aided-method to evaluate scoliosis is presented. Material and Methods: In this analytical study, several polynomial curves were fitted to the spine curvature (4th to 8th order) of thirty plain films of scoliosis patients to obtain the Curvature-Length of the spine. Each plain film was evaluated by 3 physician observers. Curvature was measured twice using the Cobb method and the proposed Curvature-Length Technique (CLT). Data were analyzed by a paired-sample Student t-test and Pearson correlation method using SPSS Statistics 25. Results: The curve of 7th order polynomial had the best fit on the spine curvature and was also used for our proposed method (CLT) obtaining a significant positive correlation when compared to Cobb measurements (r=0.863, PConclusion: Based on results, it was concluded that CLT method is more reproducible than the Cobb method for measuring spinal curvature.

Abstract One of the most important steps for agro-industrial industrialization is examining the kinetic behavior of products, to determine the ideal parameters to maintain their characteristics throughout the production chain. This study experimentally determined the drying kinetics of oca, an indigenous product of the Andean region, because there is no established information on the drying techniques of this tuber. The Andean region is the cradle of a large number of food crops that were domesticated and exploited by indigenous people thousands of years ago, even long before the expansion of the Inca civilization. In Ecuador, oca is perhaps the most important element of the daily diet, and an acceptable level of purity and hygiene has been reached. Oca provides fiber, essential amino acids and a low level of fat. In this study, a temperature of 60°C was set at the beginning of each experimental run. The weight of the oca slices was measured every 10 min. The experiments were carried out in triplicate. Data were analyzed using StatGraphics software. Two drying periods were observed: the initial period of constant drying speed, where the removal of moisture corresponded to moisture not linked to the oca, while in the second stage, the internal moisture of the tuber was removed.