Computer Vision System (CVS) for In-Line Monitoring of Visual Texture Kinetics During Shrimp (PenaeusSpp.) Drying

Continuous real-time monitoring and neural network modeling of apple slices color changes during hot air drying

(2015) Mohammad Hossein Nadian et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of Different Drying Methods on Rheological and Textural Properties of Balangu Seed Gum

(2014) Fakhreddin Salehi et al.   DRYING TECHNOLOGY

Computer Vision for Real-Time Measurements of Shrinkage and Color Changes in Blueberry Convective Drying

(2013) Yougui Chen et al.   DRYING TECHNOLOGY

A dual-view computer-vision system for volume and image texture analysis in multiple apple slices drying

(2013) David Joseph Sampson et al.   JOURNAL OF FOOD ENGINEERING

Multi-scale gray level co-occurrence matrices for texture description

(2013) Fernando Roberti de Siqueira et al.   NEUROCOMPUTING

Effect of Dipping Temperature and Dipping Time on Drying Rate and Color Change of Grapes

(2012) Gokhan Bingol et al.   DRYING TECHNOLOGY

Application of computer vision technique for on-line monitoring of shrimp color changes during drying

(2012) Soleiman Hosseinpour et al.   JOURNAL OF FOOD ENGINEERING

Application of Image Processing to Analyze Shrinkage and Shape Changes of Shrimp Batch during Drying

(2011) Soleiman Hosseinpour et al.   DRYING TECHNOLOGY

Shrinkage and Color Change during Microwave Vacuum Drying of Carrot

(2011) Hilaire Nahimana et al.   DRYING TECHNOLOGY

Development of a Computer Vision System and Novel Evaluation Criteria to Characterize Color and Appearance of Rice

(2010) Maturada Jinorose et al.   DRYING TECHNOLOGY

Drying Kinetics of Instant Asian Noodles Processed in Superheated Steam

(2010) C. Pronyk et al.   DRYING TECHNOLOGY

Drying of Beef in Superheated Steam

(2010) Anke Speckhahn et al.   DRYING TECHNOLOGY

Artificial neural network modeling of mass transfer during osmotic dehydration of kaffir lime peel

(2010) S. Lertworasirikul et al.   JOURNAL OF FOOD ENGINEERING

Computer vision systems (CVS) for moisture content estimation in dehydrated shrimp

(2009) Mohebbat Mohebbi et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Quantification of enzymatic browning in apple slices applying the fractal texture Fourier image

(2009) Roberto Quevedo et al.   JOURNAL OF FOOD ENGINEERING

Prediction of beef palatability from colour, marbling and surface texture features of longissimus dorsi

(2009) Patrick Jackman et al.   JOURNAL OF FOOD ENGINEERING

Effects of Superheated Steam Processing on the Textural and Physical Properties of Asian Noodles

(2008) C. Pronyk et al.   DRYING TECHNOLOGY