3D Reconstruction of Fruit Shape based on Vision and Edge Sections

The fruit industry has been known as one of the largest businesses in Malaysia,where most of the fruits pass through the peeling process well in advance before the final product as juice in a bottle or slices in a can.The current industrial fruit peeling techniques are passive and inefficient by cutting parts of the pulp of the fruit with peels leading to losses.To avoid this issue,a multi-axis CNC fruit peeler can be used to precisely peel the outer layer with the guidance of a 3D virtual model of fruit.In this work,a new cost-effective method of 3D image reconstruction was developed to convert 36 fruit images captured by a normal RGB camera to a 3D model by capturing a single image every 10 degrees of fruit rotation along a fixed axis.The point cloud data extracted with edge detection were passed to Blender 3D software for meshing in different approaches.The vertical link frame meshing method developed in this research proved a qualitative similarity between the output result and the scanned fruit in a processing time of less than 50 seconds.

Physicochemical and Sensory Characterization of Banana and Aracá-Boi Jam

This study evaluated the physicochemical and sensory properties of mixed jam elaborated with banana and ara?á-boi. Four banana extract (BE) and ara?á-boi (AB) jams were prepared using the following proportions: F1 (70% BE:30% AB), F2 (60% BE:40% AB), F3 (40% BE:60% AB) and F4 (30% BE:70% AB). The jams were analyzed for physicochemical and sensory properties. The sensory acceptance test was performed by 50 panelists who were asked to indicate how much they liked/ disliked the jams based on the following attributes: color, aroma, flavor and texture. The formulations that contained more BE (F1 and F2) showed a lower titratable acidity (TA), higher ratio (SS/TA) and higher total sugar. A global analysis of the internal preference mapping verified that formulations F1 and F2 were preferred for flavor and had good acceptance levels for the other evaluated attributes, which indicated that the consumers favored jams with lower concentrations of AB and higher concentrations of BE. The formulation F1 was considered the most accepted for all attributes evaluated and showed high purchase intent (68%), and was therefore appropriate for industrialization and consumption.

Analysis of Raw Materials Components of Dry Composite Mixes for Production Food Concentrates

Background:The simplest and most convenient food technology is the using of dry composite mixtures.They have a lot of advantages.Dry composite mixtures,which would completely be the basis for the production of personalized food concentrates,are not represented.The development of such dry composite mixtures is actual and of scientific and practical interest.The purpose of this research is the selection and justification of local import-substituting raw materials components for dry composite mixtures used as the basis for the production of food concentrates.As the objects of research,the raw materials components of the starch,fruit and vegetable,industry were selected.The work uses currently accepted standard research methods for organoleptic and physic-chemical parameters of raw materials components.The research was carried out within of the project“Theoretical Substantiation of Production Technology and the Development of Import-Substituting Food Products of Functional Purpose Based on Dry Composite Mixtures”,funded by the Belarusian Republican Foundation for Basic Research.Based on the researches,it was found out that in the composition of dry composite mixtures for the production of food concentrates it is expedient to use the following raw materials:potato starch,extruded corn starch,dried carrots,dried beets,dried topinambur and dried apples in chopped form.