SURFACE ANALYSIS OF OSTRICH MEAT PLATES DURING DEEP-FAT FRYING USING IMAGE ANALYSIS AND FRACTAL DIMENSION

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AMIRYOUSEFI M.R.; MOHEBBI M.; KHODAIYAN F.

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Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2012 | Volume:8 | Issue:2 Page(s): 169-179

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Title

SURFACE ANALYSIS OF OSTRICH MEAT PLATES DURING DEEP-FAT FRYING USING IMAGE ANALYSIS AND FRACTAL DIMENSION

Author(s)

AMIRYOUSEFI M.R. | MOHEBBI M. | KHODAIYAN F. | Issue Writer Certificate

Keywords

OSTRICH MEATQ1

FRACTAL DIMENSIONQ2

SHRINKAGEQ2

DEEPQ1

FAT FRYINGQ2

IMAGE PROCESSINGQ2

Abstract

Analysis of food surfaces is of interest because many processes depend on their complexity. Food surfaces show several textural characteristics related to their nature, composition and processing. Food surface images and their microscopic details need to be translated into numerical data before engineering analysis. Fractal geometry is a novel concept to describe the complexity of natural shapes. In order to introduce a nondestructive method estimating the effect of process conditions on OSTRICH MEAT plates’ surface, in this research an image analysis technique was applied and the concept of FRACTAL DIMENSION was used to quantity the changes. Results show that FRACTAL DIMENSIONs of the surfaces decreased with frying. Furthermore, with the increase in frying temperature, frying time and power of microwave pretreatment, a growing procedure in FRACTAL DIMENSION was observed. FRACTAL DIMENSION as a quantity index could describe the SHRINKAGE of DEEP-fried OSTRICH MEAT as a physical property.

Cites

A MODEL OF IR EXPORTATION FOR ISLAMIC NEW CIVILIZATION TO BE ESTABLISHED

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APA: Copy

AMIRYOUSEFI, M.R., MOHEBBI, M., & KHODAIYAN, F.. (2012). SURFACE ANALYSIS OF OSTRICH MEAT PLATES DURING DEEP-FAT FRYING USING IMAGE ANALYSIS AND FRACTAL DIMENSION. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 8(2), 169-179. SID. https://sid.ir/paper/143548/en

Vancouver: Copy

AMIRYOUSEFI M.R., MOHEBBI M., KHODAIYAN F.. SURFACE ANALYSIS OF OSTRICH MEAT PLATES DURING DEEP-FAT FRYING USING IMAGE ANALYSIS AND FRACTAL DIMENSION. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2012;8(2):169-179. Available from: https://sid.ir/paper/143548/en

IEEE: Copy

M.R. AMIRYOUSEFI, M. MOHEBBI, and F. KHODAIYAN, “SURFACE ANALYSIS OF OSTRICH MEAT PLATES DURING DEEP-FAT FRYING USING IMAGE ANALYSIS AND FRACTAL DIMENSION,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 8, no. 2, pp. 169–179, 2012, [Online]. Available: https://sid.ir/paper/143548/en

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