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Image processing algorithms in the assessment of grain damage degree. BIO-ALGORITHMS AND MED-SYSTEMS 2021. [DOI: 10.1515/bams-2021-0063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Objectives
The paper presents preliminary results on the assessment of algorithms used in image processing of the grain damage degree. The purpose of the work is developing a tool allowing to analyse sample cross-sections of rye germs.
Methods
The analysis of the grain cross-sections was carried out on the basis of a series their photos taken at equal time intervals at a set depth. The cross-sections will be used to create additional virtual cross-sections allowing to analyse the whole sample volume. The ultimate plan is to generate two cross-sections perpendicular to each other. Based on volumetric data read from the sample section, a three-dimensional model of an object will be generated.
Results
The analysis of model surface will allowed us to detect possible grain damage. The developed method of preparing the research material and the proprietary application allowed for the identification of internal defects in the biological material (cereal grains).
Conclusions
The presented methodology may be used in the agri-food industry in the future. However, much research remains to be done. These works should primarily aim at significantly reducing the time-consuming nature of individual stages, as well as improving the quality of the reconstructed image.
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Krochmal-Marczak B, Sawicka B. The influence of cooking on the antioxidant properties and polyphenol content in buckwheat, barley and millet groats and the transfer of the compounds to the water. POTRAVINARSTVO 2019. [DOI: 10.5219/1171] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The research subject was the influence of the cooking process on the polyphenol content and antioxidant properties of groats (buckwheat groats, barley groats, millet groats) and on the colour parameters of the products. After groats cooking, also the water was tested for the polyphenol content and antioxidant properties that permeated into the decoction of the cooked raw material. The evaluation of the antioxidant properties of groats was conducted with the DPPH radical assay, the polyphenol content was determined with the Folin-Ciocalteu reagent, and the colour was determined with the trichromatic colorimetry method using the Konica Minolta CM-5 colorimeter (Osaka, Japan). The cooking process significantly lowered the content of polyphenolic compounds and antioxidant properties of the ready products. The best antioxidant properties after cooking were found in buckwheat groats and the weakest in millet groats. The polyphenol content in cooked products depended on the type of groats. Cooking significantly decreased the polyphenol content, but only in buckwheat and barley groats, as well as causing a change of groats colour as compared to uncooked samples. The most antioxidant properties were found in the water from cooking barley groats, and the least - from cooking millet groats. The most polyphenols permeated into the water from cooking buckwheat groats, and the least from cooking millet groats. All groats, except millet groats, darkened after cooking. In all types of groats, the correlation coefficients between colour parameter and general polyphenol content and the ability to scavenge DPPH radicals showed very strong negative dependences. The conducted research can help in designing the technological process of cooking buckwheat, barley and millet groats, and a way of using the water from cooked groats for consumption.
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