Posture detection targeted towards providing assessments for the monitoring of health and welfare of pigs has been of great interest to researchers from different disciplines. Existing studies ...applying machine vision techniques are mostly based on methods using three-dimensional imaging systems, or two-dimensional systems with the limitation of monitoring under controlled conditions. Thus, the main goal of this study was to determine whether a two-dimensional imaging system, along with deep learning approaches, could be utilized to detect the standing and lying (belly and side) postures of pigs under commercial farm conditions. Three deep learning-based detector methods, including faster regions with convolutional neural network features (Faster R-CNN), single shot multibox detector (SSD) and region-based fully convolutional network (R-FCN), combined with Inception V2, Residual Network (ResNet) and Inception ResNet V2 feature extractions of RGB images were proposed. Data from different commercial farms were used for training and validation of the proposed models. The experimental results demonstrated that the R-FCN ResNet101 method was able to detect lying and standing postures with higher average precision (AP) of 0.93, 0.95 and 0.92 for standing, lying on side and lying on belly postures, respectively and mean average precision (mAP) of more than 0.93.
The high contents of bioactive compounds make the pumpkin fruit an important crop for the development of novel functional foods for improving food security, nutrition and health. This study ...investigated the effect of drying air temperatures (50, 60 and 70 °C) and slice thicknesses (3 and 5 mm) on the drying behaviour, colour change kinetics and bioactive compounds content of the dried pumpkin slices. The effective moisture diffusivity of pumpkin increased from 2.860 × 10−10 to 9.815 × 10−10 m2/s as drying temperature increased while activation energy values ranged between 47.14 and 51.60 kJ/mol. After the drying process, Lightness (L*) and yellowness (b*) values of pumpkin decreased from 74.61 ± 1.18 to 56.50–70.15 and 61.95 ± 2.03 to 51.90–56.10, respectively whereas redness (a*) and total colour difference (ΔE) increased from 8.47 ± 0.09 to 9.98–11.07 and 0 to 10.01–17.12, respectively. Changes in L* and b* values during drying were adequately predicted by the first-order reaction kinetics while a* and ΔE followed zero-order reaction kinetics (R2 = 0.9765 to 0.9978). The reaction rate constants for colour change greatly depended on the drying air temperature. Contents of β-carotene, ascorbic acid, total phenols, flavonoids and antioxidant activity of the dried pumpkins varied between 43.80 and 58.15 μg g−1, 37.62–50.13 mg/100g, 109.60–155.92 mg GAE/100g, 49.68–67.74 mg kaempferol/100g and 61.45–80.72%, respectively. Predominantly, an increase in pumpkin slice thickness prolonged drying time and caused a greater loss of bioactive compounds and antioxidant activity. Moreover, β-carotene and ascorbic acid contents were higher in 60 °C dried pumpkin than those dried at 50 °C and 70 °C. Nonetheless, increasing the drying air temperature increased the total phenolic compounds and flavonoid contents in dried pumpkin products. The study results could be useful for the food industry and further research work.
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•Colour change kinetics of pumpkin during convective drying at 50–70°C was studied.•Drying air temperature and slice thickness affected colour change rate constants.•Degradation of yellow pigments (b*) of pumpkin followed first-order reaction model.•Reducing pumpkin slice thickness increased drying rate and β-carotene retention.•Increasing drying air temperature improved total phenols content of dried pumpkin.
Celeriac is a good source of fibre, trace minerals, and phenolic compounds; it has a pleasant aroma but is a perishable material, prone to discolouration. This research investigated the optimisation ...of the quality and energy demand in hot-air dried celeriac slices. The experiment utilised the I-optimal design of response surface methodology with 30 experiment runs. Pre-drying treatments (blanching at 85 °C, three minutes; dipping in 1% citric acid solution, three minutes; no pre-drying treatment), drying temperatures (50, 60, and 70 °C), air velocities (1.5, 2.2, and 2.9 m/s), and thickness (three-, five, and seven-mm) were applied. The drying conditions affected drying time significantly (p < 0.0001). The model by Midilli and others and the logarithmic model fitted best with celeriac slices drying kinetics. Blanched samples had a higher ΔE*ab (total colour difference) and BI (browning index) but lower WI (whiteness index) than samples with other pre-drying treatments. The rehydration ratio decreased with the increase of sample thickness and blanching (p < 0.0001). A quadratic model described the specific energy consumption (Es) best. The dried samples compared with fresh samples had increased antioxidant activity but decreased total phenolic compound value. The optimisation solution chosen was 58 °C drying temperature, 2.9 m/s air velocity, and 4.6 mm sample thickness with acid pre-drying treatment.
Fruits and vegetables are highly nutritious agricultural produce with tremendous human health benefits. They are also highly perishable and as such are easily susceptible to spoilage, leading to a ...reduction in quality attributes and induced food loss. Cold chain technologies have over the years been employed to reduce the quality loss of fruits and vegetables from farm to fork. However, a high amount of losses (≈50%) still occur during the packaging, pre-cooling, transportation, and storage of these fresh agricultural produce. This study highlights the current state-of-the-art of various advanced tools employed to reducing the quality loss of fruits and vegetables during the packaging, storage, and transportation cold chain operations, including the application of imaging technology, spectroscopy, multi-sensors, electronic nose, radio frequency identification, printed sensors, acoustic impulse response, and mathematical models. It is shown that computer vision, hyperspectral imaging, multispectral imaging, spectroscopy, X-ray imaging, and mathematical models are well established in monitoring and optimizing process parameters that affect food quality attributes during cold chain operations. We also identified the Internet of Things (IoT) and virtual representation models of a particular fresh produce (digital twins) as emerging technologies that can help monitor and control the uncharted quality evolution during its postharvest life. These advances can help diagnose and take measures against potential problems affecting the quality of fresh produce in the supply chains. Plausible future pathways to further develop these emerging technologies and help in the significant reduction of food losses in the supply chain of fresh produce are discussed. Future research should be directed towards integrating IoT and digital twins for multiple shipments in order to intensify real-time monitoring of the cold chain environmental conditions, and the eventual optimization of the postharvest supply chains. This study gives promising insight towards the use of advanced technologies in reducing losses in the postharvest supply chain of fruits and vegetables.
Optimisation of processing time and pre-treatments are crucial factors prior to apple drying to produce a high-quality product. The purpose of the present study was to test the utility of physical ...(hot-water, HWB and steam blanching, SB) and chemical (1% ascorbic acid, AA; and 1% citric acid, CA) treatments, alone or in combination in reducing surface discolouration as well as oxidative enzyme activity in apple slices (cv. Golden Delicious and Elstar) exposed to air at room temperature for 0, 30 and 60 min. The total colour change (ΔE) for Golden Delicious was equal to 2.38, 2.68, and 4.05 after 0, 30 and 60 min of air exposure, respectively. Dipping in AA solution (1% w/v) was found to be the best treatment to limit surface discolouration of both apple cultivars. The best heat treatments to inhibit polyphenol oxidase/peroxidase enzymes activity were 70 °C HWB for Golden Delicious and 60 °C HWB for Elstar slices, both in combination with a solution of 1% AA and 1% CA. The tested apple cultivars were found to require different treatments at minimum ambient air exposure to obtain the best surface colour condition.
Consumer trust in the food industry is heavily reliant upon accurate labelling of meat products. As such, methods, which can verify whether meat is correctly labelled are of great value to producers, ...retailers, and consumers. This paper illustrates two approaches to classify between, fresh and frozen thawed, and in a novel manner matured and matured frozen-thawed, as well as fresh and matured beef using the 500–1010nm waveband, captured using hyperspectral imaging, and CIELAB measurements. The results show successful classification based upon CIELAB between 1) fresh and frozen-thawed (CCR=0.93), and 2) fresh and matured (CCR=0.92). With successful classification between matured and matured frozen-thawed beef using the entire spectral range (CCR=1.00). The performance of reduced spectral models is also investigated. Overall it was found that CIELAB co-ordinates can be used for successful classification for all comparisons except between matured and matured frozen-thawed. Biochemical and physical changes of the meat are thoroughly discussed for each condition.
•Spectral changes introduced by freezing-thawing are similar for both fresh and matured beef.•VNIR region aids near optimal classification of all beef conditions.•Chromatic changes differ to a greater extent with fresh beef, than with matured.•CIELAB chromaticity values prove a more viable, near optimal, basis for classification.•Full spectrum must be used for classification between matured beef conditions.
Orange fleshed sweet potato (OFSP) has great potentials to improve the nutritional benefits of bakery products when processed into quality flour. This study investigated the effects of sieve particle ...sizes (250 μm and 500 μm) and flour blend proportions on the physicochemical, nutritional, functional and pasting properties of peeled and unpeeled OFSP composite flours. Peeled OFSP composite flours had significantly (p < 0.05) higher crude protein (CP), lightness (L*), oil absorption capacity (OAC) and water solubility (WS) but lower crude fiber (CF), bioactive compounds (except ascorbic acid), water absorption capacity (WAC) and swelling capacity (SC) than the unpeeled OFSP composite flours. The sieve particle size had no significant (p > 0.05) effect on nutritional and pasting properties. However, OFSP-based flours sieved with 500 μm mesh particle size had a significantly (p < 0.05) higher WAC and SC but a lower WS than corresponding 250 μm mesh flours. The proportions of flour blends greatly (p < 0.001) influenced all quality properties of OFSP composite flours. Generally, OFSP composite flours had higher CF, bioactive compounds, WAC, SC and WS, but lower CP, fat, OAC and pasting properties than wheat flour. The quality properties indicated that peeled and unpeeled OFSP flours sieved with a 250 μm or 500 μm mesh size have great potentials as ingredients in the bakery industry.
Malnutrition has been a serious issue in Ghana and Africa as a whole. However, the potential of many indigenous fruits to combat it has not yet been tested. Therefore, this study aimed to determine ...the nutritional characteristics of four underutilized wild fruits (
,
, and
) of dietary interest in Ghana. The nutritional and antinutritional characteristics of the fruits were analyzed according to standard methods (laid down by the Association of Official Analytical Chemists and other well-known researchers) on a dry weight (dw) basis. The nutritional value of the fruits was high enough to contribute to the nutrient requirements of humans, with their iron (0.34⁻1.46 mg/100 g), zinc (0.81⁻2.97 mg/100 g), vitamin A (0.84⁻2.03 mg/100 g), and β-carotene (64.84⁻176.89 mg/100 g) contents worth special mention. The antinutrient content also ranged between 0.06⁻1.82 mg/g. Therefore, it is evident from the study that the fruits, although containing some levels of antinutrients, are nutrient-dense, suggesting their potency in fighting malnutrition in humans.
In this study, a prediction model based on transient heat transfer was modified and validated using experimental data. The time required to cool tubers from field temperature of 30 ± 2 °C to the ...target storage temperature of 12 ± 0.2 °C was predicted directly from the model. Moreover, total cooling time ranged from 127.8 – 154.2 min for small tubers and 190.8–262.2 min for large tubers while the field heat removed ranged from 9.61 – 10.17 kJ for small tubers and 24.78–31.90 kJ for large tubers between the extremes of the air velocity. Tuber orientation to airflow neither influenced the heat transfer coefficients and Biot numbers nor the cooling time and amount of field heat removed. The results from this study could be applied in the design and optimisation of forced convection cooling systems to precool tubers immediately after harvest and for extended duration storage.
Field heat removal; Forced convection precooling; Transient heat transfer; Postharvest storage.
Limited information is available about potential physicochemical changes that can occur in hydrochar post-production, e.g. during drying and storage. Understanding these changes is crucial not just ...for shaping future research plans, but also for future practical applications. Here we studied the effect of moisture (69.2% and 2.4%) and three storage temperatures (− 18, 4, and 20 °C) over a year on selected organic and inorganic compounds in hydrochar produced from the Hydrothermal carbonization (HTC) of digested cow manure. Comparison of the control wet hydrochars (WHs) and dry hydrochars (DHs) showed changes in organic compound composition due to drying. Overall, the total amount of the selected organic compounds was notably greater in WH (15.2 g kg
−1
DM) compared to DH (11.8 g kg
−1
DM), with variations observed in individual compound concentrations. Drying, however, had no significant influence on the identified inorganic compounds. Storage caused significant changes in both WH and DH, particularly in organic compounds after 12 weeks. Sugars (2–sevenfold), acids (36–371%), and aromatics (58–120%) in stored samples at week 52 were significantly higher than their control values. Changes in the inorganic elements (e.g., Co, K, Mg, Mn, P, S, Sr, and Zn) occurred faster in WH, with significant differences starting from week 1 compared to their control values, while DH showed fewer changes. Based on these changes in both organic and inorganic content, we recommend the optimal storage conditions for future HTC studies to preserve hydrochar properties. Finally, we discussed potential applications for stored hydrochars, with DH showing greater stability, especially at − 18 °C, making it suitable for various applications.
Graphical Abstract
Highlights
Drying of hydrochar and storage time affected concentrations of acids, aromatics, and sugars significantly
Changes were observed at all storage temperatures—dried hydrochar stored at − 18 °C exhibited higher stability.
Recommended storage conditions could be used for upcoming HTC research and hydrochar applications.
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