Supervised neural network classification of pre-sliced cooked pork ham images using quaternionic singular values

Supercritical Fluid Extraction Kinetics of Cherry Seed Oil: Kinetics Modeling and ANN Optimization

This study was primarily focused on the supercritical fluid extraction (SFE) of cherry seed oil and the optimization of the process using sequential extraction kinetics modeling and artificial neural networks (ANN). The SFE study was organized according to Box-Behnken design of experiment, with additional runs. Pressure, temperature and flow rate were chosen as independent variables. Five well known empirical kinetic models and three mass-transfer kinetics models based on the Sovová’s solution of SFE equations were successfully applied for kinetics modeling. The developed mass-transfer models exhibited better fit of experimental data, according to the calculated statistical tests (R², SSE and AARD). The initial slope of the SFE curve was evaluated as an output variable in the ANN optimization. The obtained results suggested that it is advisable to lead SFE process at an increased pressure and CO₂ flow rate with lower temperature and particle size values to reach a maximal initial slope.

Meat quality evaluation based on computer vision technique: A review

Nowadays people tend to include more meat in their diet thanks to the improvement in standards of living as well as an increase in awareness of meat nutritive values. To ensure public health, therefore, there is a need for a rise in worldwide meat production and consumption. Further attention is also required as to how the safety and the quality of meat production process should be assessed. Classical methods of meat quality assessment, however, have some disadvantages; expensive and time-consuming. This study intends to introduce an alternative method known as Computer Vision (CV) for the assessment of various quality parameters of muscle foods. CV has several advantages over the traditional methods. It is non-destructive, easy, and quick, hence, more efficient in meat quality assessments. This study aims to investigate different quality characteristics of some muscle foods using CV. It closes with a discussion on the future challenges and expected opportunities of the practical application of CV in the meat industry.