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Saranya N, Srinivasan K, Pravin Kumar S. FBCNN-TSA: An optimal deep learning model for banana ripening stages classification. JOURNAL OF INTELLIGENT & FUZZY SYSTEMS 2022. [DOI: 10.3233/jifs-221841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Ripeness of the fruit is significant in agriculture since it affects the fruit’s quality and sales. Manually determining the fruit’s ripeness has various drawbacks, including the fact that it consumes time, needs a lot of work, and occasionally results in errors. One of the crucial areas of the economies of nations is the agricultural sector. However, the manual approach is still occasionally used to assess the maturity of fruit. Fruit ripeness could be automatically categorized by the advancement of computer vision and machine learning technology. The Convolutional Neural Network (CNN) is used in this work is to classify the different ripeness stages of banana fruit. The four stages of banana ripeness are unripe, mid-ripe, ripe, and overripe. Proposed method uses a fuzzy-based convolutional neural network with tunicate swarm algorithm. The proposed model outperforms cutting-edge computer vision-based algorithms in both coarse and perfectly acceptable classification of maturation phases. The experimental results using images of bananas at various stages of ripening, achieves overall accuracy of 96.9%.
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Affiliation(s)
- N. Saranya
- Department of Information Technology, Sri Ramakrishna Engineering College, Coimbatore
| | - K. Srinivasan
- Department of Electronics and Instrumentation Engineering, Sri Ramakrishna Engineering College, Coimbatore
| | - S.K. Pravin Kumar
- Department of Electronics and Communication Engineering, United Institute of Technology, Coimbatore
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Effect of cellulose and gum derivatives on physicochemical, microstructural and prebiotic properties of foam-mat dried red banana powder. Int J Biol Macromol 2022; 218:44-56. [PMID: 35853507 DOI: 10.1016/j.ijbiomac.2022.07.071] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 07/06/2022] [Accepted: 07/09/2022] [Indexed: 01/22/2023]
Abstract
Fruit sugars are gaining attention for their nutraceutical benefits. High sugar in ripe and over-ripe bananas makes them difficult for convective drying. In this study, red banana (RB) pulp was added with different gum derivatives as foaming agent (FA) (4 % w/w) viz., acacia gum(GA), carrageenan (CG) and gelatine(GE). Maltodextrin and carboxymethyl-cellulose were added as foam-stabilizers (FS). FA addition resulted in low density foam (RBGE-50 % reduction) with improved foam stability (RBGA-94.42 %). Powders were low in hygroscopicity (RBGA-18.62 g 100 g -1) with optimum flowability. The particle size (54.95 to 69.86 μm) of RB powder increased with gum derivatives addition. Secondary metabolites varied significantly in powder samples. Positive correlation of secondary metabolites with DPPH assay was observed. RBGA showed higher prebiotic activity (0.68) and supported the growth of tested Lactobacillus strain. Therefore, foam-mat dried RB powder with GA could be used in food formulation as low-cost alternative fruit sugar with higher nutritional, functional and prebiotic properties.
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Hygroscopic Properties of Sweet Cherry Powder: Thermodynamic Properties and Microstructural Changes. J FOOD QUALITY 2021. [DOI: 10.1155/2021/3925572] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Understanding sorption isotherms is crucial in food science for optimizing the drying processes, enhancing the shelf-life of food, and maintaining food quality during storage. This study investigated the isotherms of sweet cherry powder (SCP) using the static gravimetric method. The experimental water sorption curves of lyophilized sweet cherry powder were determined at 30°C, 40°C, and 50°C. The curves were then fitted to six isotherm models: Modified GAB, Halsey, Smith, Oswin, Caurie, and Kühn models. To define the energy associated with the sorption process, the isosteric sorption heat, differential entropy, and spreading pressure were derived from the isotherms. Among the six models, the Smith model is the most reliable in predicting the sorption of the cherry powder with a determination coefficient (R2) of 0.9978 and a mean relative error (MRE) ≤1.61. The values of the net isosteric heat and differential entropy for the cherry increased exponentially as the moisture content decreased. The net isosteric heat values varied from 10.63 to 90.97 kJ mol−1, while the differential entropy values varied from 27.94 to 273.39 J. mol−1K−1. Overall, the enthalpy-entropy compensation theory showed that enthalpy-controlled mechanisms could be used to regulate water adsorption in cherry powders.
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Pinzon MI, Sanchez LT, Villa CC. Chemical, structural, and thermal characterization of starches from four yellow Arracacha ( Arracacia xanthorriza) roots produced in Colombia. Heliyon 2020; 6:e04763. [PMID: 32904330 PMCID: PMC7452578 DOI: 10.1016/j.heliyon.2020.e04763] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 06/19/2020] [Accepted: 08/18/2020] [Indexed: 12/03/2022] Open
Abstract
In recent years, interest has increased in the search for new starch sources, especially among Andean tubers, such as Arracacha (or Peruvian Carrot). This work studied the chemical composition, structural features, and thermal and adsorption properties of four sub-varieties of yellow Arracacha grown in Colombia: comun (Com), cartagenera (Car), yema de huevo (YH) and clon 22 (C22). Starches from the Com, Car and YH sub varieties presented similar properties, amylose content around 30%, relative crystallinity around 31% and gelatinization temperature around 60 °C. On the other hand, starch from the Clon 22 (C22) variety presented the highest amylose content, leading to an increase in gelatinization temperature (63 °C), and lower relative crystallinity (24%). Furthermore, digestibility studies show that C22 presented a higher resistant starch content. Our results show that Arracacha is a very interesting starch source, despite few studies on the properties of the different sub-varieties.
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Affiliation(s)
- Magda I. Pinzon
- Programa de Ingenieria de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindio, Carrera 15 Calle 12N, Armenia, Quindío, Colombia
| | - Leidy T. Sanchez
- Programa de Ingenieria de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindio, Carrera 15 Calle 12N, Armenia, Quindío, Colombia
| | - Cristian C. Villa
- Programa de Quimica, Facultad de Ciencias Basicas y Tecnologias, Universidad del Quindio, Carrera 15 Calle 12N, Armenia, Quindío, Colombia
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Physicochemical and nutritional characteristics of banana flour during ripening. Food Chem 2018; 256:11-17. [DOI: 10.1016/j.foodchem.2018.02.113] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Revised: 02/15/2018] [Accepted: 02/20/2018] [Indexed: 01/25/2023]
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Combined effects of ultrasound and pulsed-vacuum on air-drying to obtain unripe banana flour. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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La Fuente CI, Tadini CC. Unripe Banana Flour Produced by Air-Drying Assisted with Ultrasound – Description of the Mechanisms Involved to Enhance the Mass Transfer in Two Approaches. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2017-0178] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In this research the application of ultrasound, prior to air-drying, describing the phenomena in two approaches: unripe banana slices immersed in water (hydrated) and vacuum packaged (non-hydrated) were investigated. The results showed two falling rate periods during the air-drying. For the second rate period, an increase of water effective diffusivity due to the “sponge effect” (direct effect of ultrasound) and the microscopic channels formation (indirect effect) was observed. Scanning electron microscopy images showed that untreated dried slices were less porous, characterized by small cavities and high density, while ultrasound pretreated slices resulted in a porous structure with more free volume between cells. An increase in porosity decreased the resistance for diffusion, influencing positively the water effective diffusivity. Moreover, ultrasound produced partial disorder of the crystalline structure within the starch granules, reducing the amount of energy required for gelatinization. Moreover, reduction of resistant starch content was not observed.
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Khawas P, Deka SC. Moisture Sorption Isotherm of Underutilized Culinary Banana Flour and Its Antioxidant Stability during Storage. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13087] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Prerna Khawas
- Department of Food Engineering and Technology; Tezpur University; Napaam Tezpur 784028 India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology; Tezpur University; Napaam Tezpur 784028 India
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Zhang L, Sun DW, Zhang Z. Methods for measuring water activity (aw) of foods and its applications to moisture sorption isotherm studies. Crit Rev Food Sci Nutr 2016; 57:1052-1058. [DOI: 10.1080/10408398.2015.1108282] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Lida Zhang
- Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture and Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin, Ireland
| | - Da-Wen Sun
- Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture and Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin, Ireland
| | - Zhihang Zhang
- Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture and Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin, Ireland
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Alimi B, Sibomana M, Workneh T, Oke M. Some Engineering Properties of Composite Corn-Banana Custard Flour. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12444] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- B.A. Alimi
- Department of Bioresources Engineering, School of Engineering, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X0l Scottsville 3209 Pietermaritzburg South Africa
| | - M.S. Sibomana
- Department of Bioresources Engineering, School of Engineering, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X0l Scottsville 3209 Pietermaritzburg South Africa
| | - T.S. Workneh
- Department of Bioresources Engineering, School of Engineering, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X0l Scottsville 3209 Pietermaritzburg South Africa
| | - M.O. Oke
- Department of Food Science and Engineering, Faculty of Engineering and Technology; Ladoke Akintola University of Technology; Ogbomoso Nigeria
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Martins MG, Martins DEG, Pena RDS. Drying kinetics and hygroscopic behavior of pirarucu (Arapaima gigas) fillet with different salt contents. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Araújo ADA, Coelho RM, Fontes CPM, Silva ARA, da Costa JMC, Rodrigues S. Production and spouted bed drying of acerola juice containing oligosaccharides. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2014.08.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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