The increased expectations for food products of high quality and safety standards and the need for accurate, fast and objective quality determination of these characteristics in food products continue to grow. In this...The increased expectations for food products of high quality and safety standards and the need for accurate, fast and objective quality determination of these characteristics in food products continue to grow. In this situation, new techniques are necessary to enable on-line control of quality parameters. Computer vision provides one alternative for an automated, non-destructive and cost-effective technique in order to accomplish these requirements. The maturity index and sanitary conditions were objectively assessed on-line by image analysis obtained through machine vision, in which algorithms of colour-based segmentation, as well as the main operators to detect edges were used. The proposed methodology is able to estimate the maturity index and the percentage of defects in olives. In addition, this system can be potentially used on-line in the classification of olives, which means that it could help to improve the quality control of olive oil in factories.展开更多
The present paper discusses the vibrational properties of the mixture gelucire-quercetin(from 1%to 5%)at room and body temperature.Quercetin is a flavonoid having beneficial properties:biological and antioxidant;it is...The present paper discusses the vibrational properties of the mixture gelucire-quercetin(from 1%to 5%)at room and body temperature.Quercetin is a flavonoid having beneficial properties:biological and antioxidant;it is used in many fields as food,cosmetic and especially pharmaceutics but its use as a drug is affected by its low solubility.The Gelucire 50/13 is used as sustained release matrix forming agent in pharmaceutical applications and it has demonstrated the ability to improve the dissolution as well as the absorption of poorly water-soluble drugs.The mixture Gelucire-quercetin was essentially studied by FTIR(Fourier transform infrared spectroscopy)and Raman spectroscopy.The behavior of these two molecules has been investigated in the spectral range 4000-0 cm-1 in Raman spectroscopy,and 4,000-600 cm-1 in FTIR.展开更多
文摘The increased expectations for food products of high quality and safety standards and the need for accurate, fast and objective quality determination of these characteristics in food products continue to grow. In this situation, new techniques are necessary to enable on-line control of quality parameters. Computer vision provides one alternative for an automated, non-destructive and cost-effective technique in order to accomplish these requirements. The maturity index and sanitary conditions were objectively assessed on-line by image analysis obtained through machine vision, in which algorithms of colour-based segmentation, as well as the main operators to detect edges were used. The proposed methodology is able to estimate the maturity index and the percentage of defects in olives. In addition, this system can be potentially used on-line in the classification of olives, which means that it could help to improve the quality control of olive oil in factories.
文摘The present paper discusses the vibrational properties of the mixture gelucire-quercetin(from 1%to 5%)at room and body temperature.Quercetin is a flavonoid having beneficial properties:biological and antioxidant;it is used in many fields as food,cosmetic and especially pharmaceutics but its use as a drug is affected by its low solubility.The Gelucire 50/13 is used as sustained release matrix forming agent in pharmaceutical applications and it has demonstrated the ability to improve the dissolution as well as the absorption of poorly water-soluble drugs.The mixture Gelucire-quercetin was essentially studied by FTIR(Fourier transform infrared spectroscopy)and Raman spectroscopy.The behavior of these two molecules has been investigated in the spectral range 4000-0 cm-1 in Raman spectroscopy,and 4,000-600 cm-1 in FTIR.
