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257 results on '"Pensini, Erica"'

9. Deep Learning and Machine Vision for Food Processing: A Survey

Author

Zhu, Lili, Spachos, Petros, Pensini, Erica, and Plataniotis, Konstantinos

Subjects
Computer Science - Computer Vision and Pattern Recognition, Computer Science - Machine Learning
Abstract

The quality and safety of food is an important issue to the whole society, since it is at the basis of human health, social development and stability. Ensuring food quality and safety is a complex process, and all stages of food processing must be considered, from cultivating, harvesting and storage to preparation and consumption. However, these processes are often labour-intensive. Nowadays, the development of machine vision can greatly assist researchers and industries in improving the efficiency of food processing. As a result, machine vision has been widely used in all aspects of food processing. At the same time, image processing is an important component of machine vision. Image processing can take advantage of machine learning and deep learning models to effectively identify the type and quality of food. Subsequently, follow-up design in the machine vision system can address tasks such as food grading, detecting locations of defective spots or foreign objects, and removing impurities. In this paper, we provide an overview on the traditional machine learning and deep learning methods, as well as the machine vision techniques that can be applied to the field of food processing. We present the current approaches and challenges, and the future trends.

Published
2021

35. Sulfolane clustering in aqueous saline solutions

Author

Pensini, Erica, primary, Marangoni, Alejandro G., additional, Bartokova, Bibiana, additional, Fameau, Anne Laure, additional, Corradini, Maria G., additional, Stobbs, Jarvis A., additional, Arthur, Zachary, additional, and Prévost, Sylvain, additional

Published
2024
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39. Removal of hexavalent chromium from water using hydrochar obtained with different types of feedstock

Author

Iyer, Arvind V., Pensini, Erica, and Singh, Ashutosh

Subjects
Infrared spectroscopy, Restaurants, Water, Engineering and manufacturing industries
Abstract

Hydrochar (HC) was obtained through the hydrothermal digestion of beetroot, carrot, or spent coffee grounds. The yield (i.e., mass of HC produced per mass of feedstock used) was [approximately equal to]80%, [approximately equal to]20%, and [approximately equal to]50% with spent coffee, carrot, and beetroot, respectively. The surface area determined with the Brunauer-Emmett-Teller method was 3.06 [m.sup.2] * [g.sup.-1] for HC from beetroot, 1.19 [m.sup.2] * [g.sup.-1] for HC from carrot, 2.84 [m.sup.2] * [g.sup.-1] for HC from dark roast coffee, and 3.22 [m.sup.2] * [g.sup.-1] for HC from original roast coffee. Fourier transform infrared spectroscopy experiments showed that amine groups had a significantly higher density in HC produced with spent coffee grounds than that produced using either beetroot or carrot. HC could sorb hexavalent chromium (Cr(VI)) from water. The concentration of Cr(VI) in water decreased from 0.3 ppm to [approximately equal to]0.07 ppm and to [approximately equal to]0.1 ppm within 90 min using 20 g * [L.sup.-1] of HC made from spent coffee grounds and from beetroot and carrot, respectively. Key words: hydrochar, sorption, hexavalent chromium (Cr(VI)), water treatment. L'hydrochar (HC) a ete produit par digestion hydrothermale de betteraves, de carottes ou de grains de cafe uses. Le rendement (c.-a-d. la masse d'HC produite par poids de matiere premiere utilisee) etait de [approximately equal to]80, [approximately equal to]20 et [approximately equal to]50 % avec le cafe use, la carotte et la betterave, respectivement. La superficie determinee selon la methode Brunauer-Emmett-Teller etait de 3,06 [m.sup.2] * [g.sup.-1] pour l'HC obtenu a partir de betteraves, de 1,19 [m.sup.2]-g_1 pour l'HC a partir de carottes, de 2,84 [m.sup.2] * [g.sup.-1] pour l'HC a partir de cafe torrefie fonce et de 3,22 [m.sup.2] * [g.sup.-1] pour l'HC a partir de cafe torrefie original. Les experiences de spectroscopie infrarouge a transformee de Fourier ont montre que les groupes d'amines avaient une densite significativement plus elevee dans l'HC produit avec des grains de cafe uses que dans l'HC produit avec de la betterave ou de la carotte. L'HC pouvait sorber le chrome hexavalent (Cr(VI)) present dans l'eau. La concentration de Cr(VI) dans l'eau a diminue de 0,3 ppm a 0,07 ppm et a 0,1 ppm en 90 min, en utilisant 20 g * [L.sup.-1] d'HC a base de grains de cafe uses et de betterave et de carotte, respectivement. [Traduit par la Redaction] Mots-cles: hydrochar, sorption, chrome hexavalent (Cr(VI)), traitement de l'eau., 1. Introduction Hexavalent chromium (Cr(VI)) is highly toxic. If inhaled, Cr(VI) can cause acute toxic effects, including ulceration of the nasal septum and asthma. If ingested, Cr(VI) may adversely affect [...]

Published
2020
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42. Role of heads and tails on tetrahydrofuran- and dimethyl sulfoxide-water separation by glycerol and sucrose esters.

Author

Bartokova, Bibiana, Marangoni, Alejandro G., and Pensini, Erica

Abstract

Tetrahydrofuran (THF) and dimethylsulfoxide (DMSO) are miscible in water due to hydrogen (H) bonding. Amphiphilic glycerol and sucrose esters with a different number of tails and heads separate them, depending on the organic solvent concentration. Separation is worse in solutions where amphiphiles are most soluble. Separation occurs due to interactions between the amphiphiles and either organic solvents or water, as shown by attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR). Separation is best with glycerol esters with more heads and tails. Multiple tails hamper interactions between glycerol ester heads, thereby facilitating interactions with organic solvents or water to promote solvent–water separation. THF interacts with the glycerol ester tails, while water H bonds with the glycerol ester heads, as indicated by activity coefficients estimated with conductor-like screening model for real solvents. In THF, amphiphiles self-assemble into micelles, as shown by small angle x ray scattering (SAXS). Without water, THF is likely both inside and outside the micelles. SAXS shows that micelles shrink with 4% water in THF because water molecules partition inside them and are smaller than THF. With additional water, micelles swell into emulsions. Dissimilar to THF, DMSO preferentially interacts with the glycerol ester heads rather than their tails. ATR-FTIR shows that the proportion of free vs bonded S=O groups of DMSO decreases upon mixing with glycerol esters. DMSO and glycerol esters primarily accept H bonds, as indicated by their sigma profile. This leads to competition for interactions with water, displacing DMSO. [ABSTRACT FROM AUTHOR]

Published
2024
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