Short convolutional neural networks applied to the recognition of the browning stages of bread crust

A deep learning-based real-time hypothermia and hyperthermia monitoring system with a simple body sensor

A real-time hypothermia and hyperthermia monitoring system with a simple body sensor based on a Convolutional Neural Network (CNN) is presented. The sensor is produced with 3D-printed thermochromic material. Due to the color change feature of thermochromic materials with temperature, 3D-printed thermochromic Polylactic Acid (PLA) material was used to monitor temperature changes visually. In this paper, we have used the transfer learning technique and fine-tuned the AlexNet CNN. Thirty images for each temperature class between 28-44°C and 510 image data were used in the algorithm. We used 80% and 20% of the data for training and validation. We achieved 96.1% accuracy of validation with a fine-tuned AlexNet CNN. The material's characteristics suggest that it could be employed in delicate temperature sensing and monitoring applications, particularly for hypothermia and hyperthermia.

Applications of imaging systems for the assessment of quality characteristics of bread and other baked goods: A review

One of the most widely researched topics in the food industry is bread quality analysis. Different techniques have been developed to assess the quality characteristics of bakery products. However, in the last few decades, the advancement in sensor and computational technologies has increased the use of computer vision to analyze food quality (e.g., bakery products). Despite a large number of publications on the application of imaging methods in the bakery industry, comprehensive reviews detailing the use of conventional analytical techniques and imaging methods for the quality analysis of baked goods are limited. Therefore, this review aims to critically analyze the conventional methods and explore the potential of imaging techniques for the quality assessment of baked products. This review provides an in-depth assessment of the different conventional techniques used for the quality analysis of baked goods which include methods to record the physical characteristics of bread and analyze its quality, sensory-based methods, nutritional-based methods, and the use of dough rheological data for end-product quality prediction. Furthermore, an overview of the image processing stages is presented herein. We also discuss, comprehensively, the applications of imaging techniques for assessing the quality of bread and other baked goods. These applications include studying and predicting baked goods' quality characteristics (color, texture, size, and shape) and classifying them based on these features. The limitations of both conventional techniques (e.g., destructive, laborious, error-prone, and expensive) and imaging methods (e.g., illumination, humidity, and noise) and the future direction of the use of imaging methods for quality analysis of bakery products are discussed.

Comparative study of soluble soybean polysaccharides on bread staling under acidic conditions

Effect of soluble soybean polysaccharides (SSPS) and acidic condition on the bread staling of crumb and crust were evaluated in bread characteristics, water migration, starch retrogradation, and flavor. Bread characteristic analysis showed SSPS and acidic conditions significantly improved bread quality during storage, maintaining crumb softness. The staling rate of the synergistic group under SSPS and acidic condition decreased by 49.46% compared to the control group. This retardation was associated with water migration and starch retrogradation. SSPS and acidic conditions restricted the water migration from crumb to crust. A synergy between SSPS and acidification restrained the relative crystallinity and retrogradation enthalpy in bread crumbs and crust during storage. The scores plot and heat map analysis indicated SSPS and acidic condition was facilitated the flavors retention in the crumb and crust after stored 7-days. This study suggested SSPS and acidic conditions might be beneficial for extending bread shelf-life.