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Determination of internal quality of dragon fruit using near infrared spectroscopy
2006
Artit Phuangsombut(Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Engineering at Kamphaeng Saen. Department of Agriculture Engineering) E-mail:Art_paung@yahoo.com | Siwalak Pathaveerat(Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Engineering at Kamphaeng Saen. Department of Agriculture Engineering) | Anupan Terdwongworakul(Kasetsart University. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Faculty of Engineering at Kamphaeng Saen. Department of Food Engineering) | Warunee THanapase(Kasetsart University, Bangkok (Thailand). Kasetsart Agricultural and Agro-Industrial Product Improvement Institute) | Sumapron Kasamsomran(Kasetsart University, Bangkok (Thailand). Kasetsart Agricultural and Agro-Industrial Product Improvement Institute)
Consideration of Thurstonian Scaling of Ratings Data
2006
Warnock, A.R. | Shumaker, A.N. | Delwiche, J.F.
In the analysis of sensory data, the use of parametric statistics, specifically analysis of variance (ANOVA), is standard. However, such parametric analyses often make assumptions that are not valid. Recent advances have made available an alternative analysis that does not make these assumptions, specifically Thurstonian Scaling of Ratings Data (SoR). This study compared these two methods of analyses on a single dataset. To further clarify the differences between analyses, assessments of a subset of the stimuli were also made in a triangle task. Findings indicate that the differences between ANOVA and SoR are minimal, with SoR tending to be slightly more conservative. Regardless of analyses used, triangle tests were found to be superior at differentiating the stimuli. The d' values determined using Thurstonian SoR did not agree with those determined with the triangle tests. Possible reasons for the discrepancy include boundary variance, actual strategy used during triangle tests, as well as other possible sources of variance.
Mostrar más [+] Menos [-]Quality evaluation of buckwheat
2006
Ohinata, H.(Nagano-ken. General Industrial Technology Center (Japan). Food Technology Dept.) | Karasawa, H. | Murayama, S.
Quality Evaluation of Kiwi Wine
2006
Peng, Bangzhu | Yue, Tianli | Yuan, Yahong
This paper proposes a fuzzy set approach that integrates objective and subjective information to evaluating kiwi wine quality. The 10 different kiwi wines experimentally were conducted firstly sensory evaluation. Then the contents of principal aroma components were identified and determined by the Headspace-Solid phase Microextraction-Gas Chromatography-Mass Spectrometry using quantitative standards with known amounts of target components and 3-Octanol as internal standards. The result of fuzzy set approach to assess and rank the kiwi wine quality showed KW-1 as the best kiwi wine. The results and outcomes of this study suggest that the approach described in this paper is more accurate and objective than conventional methods. It provides a comprehensive method for dealing with incomplete and imprecise information to support the whole evaluation process. This method should be utilized by the fruit wine industry around the world because of its practicability and superiority.
Mostrar más [+] Menos [-]Learning techniques used in computer vision for food quality evaluation: a review
2006
Du, C.J. | Sun, D.W.
Learning techniques have been applied increasingly for food quality evaluation using computer vision in recent years. This paper reviews recent advances in learning techniques for food quality evaluation using computer vision, which include artificial neural network, statistical learning, fuzzy logic, genetic algorithm, and decision tree. Artificial neural network (ANN) and statistical learning (SL) remain the primary learning methods in the field of computer vision for food quality evaluation. Among the applications of learning algorithms in computer vision for food quality evaluation, most of them are for classification and prediction, however, there are also some for image segmentation and feature selection. In this paper, the promise of learning techniques for food quality evaluation using computer vision is demonstrated, and some issues which need to be resolved or investigated further to expedite the application of learning algorithms are also discussed.
Mostrar más [+] Menos [-]Unravelling the conundrum of tannins in animal nutrition and health
2006
Mueller-Harvey, I.
This paper examines the nutritional and veterinary effects of tannins on ruminants and makes some comparisons with non-ruminants. Tannin chemistry per se is not covered and readers are referred to several excellent reviews instead: (a) Okuda T et al. Heterocycles 30:1195-1218 (1990); (b) Ferreira D and Slade D. Nat Prod Rep 19:517-541 (2002); (c) Yoshida T et al. In Studies in Natural Product Chemistry. Elsevier Science, Amsterdam, pp. 395-453 (2000); (d) Khanbabaee K and van Ree T. Nat Prod Rep 18:641-649 (2001); (e) Okuda et al. Phytochemistry 55:513-529 (2000). The effects of tannins on rumen micro-organisms are also not reviewed, as these have been addressed by others: (a) McSweeney CS et al. Anim Feed Sci Technol 91:83-93 (2001); (b) Smith AH and Mackie RI. Appl Environ Microbiol 70:1104-1115 (2004). This paper deals first with the nutritional effects of tannins in animal feeds, their qualitative and quantitative diversity, and the implications of tannin-protein complexation. It then summarises the known physiological and harmful effects and discusses the equivocal evidence of the bioavailability of tannins. Issues concerning tannin metabolism and systemic effects are also considered. Opportunities are presented on how to treat feeds with high tannin contents, and some lesser-known but successful feeding strategies are highlighted. Recent research has explored the use of tannins for preventing animal deaths from bloat, for reducing intestinal parasites and for lowering gaseous ammonia and methane emissions. Finally, several tannin assays and a hypothesis are discussed that merit further investigation in order to assess their suitability for predicting animal responses. The aim is to provoke discussion and spur readers into new approaches. An attempt is made to synthesise the emerging information for relating tannin structures with their activities. Although many plants with high levels of tannins produce negative effects and require treatments, others are very useful animal feeds. Our ability to predict whether tannin-containing feeds confer positive or negative effects will depend on interdisciplinary research between animal nutritionists and plant chemists. The elucidation of tannin structure-activity relationships presents exciting opportunities for future feeding strategies that will benefit ruminants and the environment within the contexts of extensive, semi-intensive and some intensive agricultural systems.
Mostrar más [+] Menos [-]Quality Commitment and Management in Veterinary Education
2006
Rodríguez Martínez, Heriberto
This article provides an overview of how quality assurance is developing as a major component of the evaluation of establishments of veterinary education in Europe and, hence, of the evaluation of the veterinary training provided. Also discussed are the ways in which education in veterinary medicine in Europe is currently regulated and assessed and how this assessment is evolving. Major attention is paid to quality indicators, quality-assurance implementation, the development of a culture of quality in veterinary education within Europe, quality assurance for certification or accreditation of such schools, and promoting the development of a global network of evaluation of veterinary education.
Mostrar más [+] Menos [-]Quality evaluation of Japanese green tea
2006
Yamaguchi, Y.(National Inst. of Vegetable and Tea Science, Ano, Mie (Japan))
Thermographic surface quality evaluation of apple
2006
Veraverbeke, E.A. | Verboven, P. | Lammertyn, J. | Cronje, P. | De Baerdemaeker, J. | Nicolai, B.M.
Thermographic IR-imaging was used as a non-destructive tool to evaluate the surface quality of apples. Experiments were carried out on apple fruit of two different cultivars (Jonagored and Elshof) picked at two different picking dates (early and late). First, the emissivity of the apple skin was determined as 0.96 for both cultivars. Next, recordings were made of individual fruit of both cultivars cooled from 20 degrees C to 12 degrees C. In this experiment Elshof apples had a faster cooling rate and lower temperature than Jonagored apples. Finally, a storage experiment was carried out under standardised conditions with quality assessment after 4 and 8 months of CA storage and at each storage period after 0, 1, and 2 weeks of shelf life. Next to the determination of general quality parameters (weight, diameter), thermographic images of the surface of each apple were obtained. Temperature profiles were recorded for batches of four fruits and of all individual fruit within this batch while they were cooled from 12 degrees C to 1 degrees C. The surface cooling rate and final fruit surface temperature were estimated. All data were calibrated for background temperature and corrected for apple dimensions and convection coefficients. ANOVA analysis showed significant differences between both cultivars, picking dates and storage conditions for the cooling rate. The final surface temperature differed significantly between different storage and shelf life periods. Only the difference in cooling rate with a faster cooling for Elshof than for Jonagored was explained in terms of wax structural characteristics and transpiration rates. The results also show the importance of data correction.
Mostrar más [+] Menos [-]Calibration of malting quality evaluation parameters
2006
Harvey, B. L. (Bryan L) | Rossnagel, Brian Gordon
