Request a copy

Full Text

• Abud-Archila, M., Bonazzi, C., Aichoune, H., and Heyd, B., Image analysis of shrinkage and cracking of rice during convective drying, in Récents Progrès en Génie des Procédés, Bimbenet, J.J., Ed., Lavoisier Technique et Documentation, Paris, 1999, pp. 411-418.
• Acevedo, N.C., Briones, V., Buera, P., and Aguilera, J.M., Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs, J. Food Eng., 85, 222-231, 2008.
• Aguilera, J.M. and Stanley, D.W., Microstructural Principles of Food Processing and Engineering, Aspen Publishers, Gaithersburg, MD, 1999.
• Alamilla-Beltrán, L., Chanona-Pérez, J., Jiménez-Aparicio, A., and Gutiérrez-López, G., Description of morphological changes of particles along spray drying, J. Food Eng., 67, 179-184, 2005.
• Andrieu, J. and Stamatopoulos, A., Durum wheat pasta drying kinetics, Lebensm.-Wiss. Technol., 19, 448-456, 1986a.
• Andrieu, J. and Stamatopoulos, A., Moisture and heat transfer modelling during durum wheat pasta drying, in Drying '86, Mujumdar, A.S., Ed., Hemisphere Publishing, Washington, DC, pp. 492-498, 1986b.
• Andrieu, J., Boivin, M., and Stamatopoulos, A., Heat and mass transfer modeling during pasta drying, application to crack formation risk prediction, in Handbook of Preconcentration and Drying of Food Materials, Bruin, S., Ed., Elsevier Science, Amsterdam, 1988, pp. 183-192.
• Antognelli, C., The manufacture and applications of pasta as a food and as a food ingredient: A review, J. Food Technol., 15, 125-145, 1980.
• Antonelli, A., Cocchi, M., Fava, P., Foca, G., Franchini, F.C., Manzini, D., and Ulrici, A., Automated evaluation of food colour by means of multivariate image analysis coupled to a wavelet-based classification algorithm, Anal. Chim. Acta, 515, 3-13, 2004.
• Barletta, B.J. and Canovas, V.B., An attrition index to assess fines formation and particle size reduction in tapped agglomerated food powders, Powder Technol., 77, 89-93, 1993.
• Brooks, R.A. and Di Chiro, G., Principles of computer assisted tomography, Phys. Med. Biol., 21, 689-732, 1976.
• Chanola, P.J.J., Alamilla, B.L., Farrera, R.R.R., Quevedo, R., Aguilera, J.M., and Gutierrez, L.G.F., Description of the convective air drying of a food model by means of the fractal theory, Food Sci. Technol. Int., 9, 207-213, 2003.
• Chen, X.D., Guest editorial, Dry. Technol., 24, 121-122, 2006.
• Chevalier, D., Le Bail, A., and Ghoul, M., Freezing and ice crystals formed in a cylindrical food model: Part I. Freezing at atmospheric pressure, J. Food Eng., 46, 277-285, 2000.
• Cormack, A.M., Representation of a function by its line integrals, with some radiological applications, J. Appl. Phys., 34, 2722-2727, 1963.
• Dan, H., Azuma, T., and Kohyama, K., Characterization of spatiotemporal stress distribution during food fracture by image texture analysis methods, J. Food Eng., 81, 429-436, 2007.
• Devahastin, S., Suvarnakuta, P., Soponronnarit, S., and Mujumdar, A.S., A comparative study of low-pressure superheated steam and vacuum drying of a heat-sensitive material, Dry. Technol., 22, 1845-1867, 2004.
• Devaux, M.-F., Taralova, L., Levy-Vehel, J., Bonnin, E., Thibault, J.-F., and Guillon, F., Contribution of image analysis to the description of enzymatic degradation kinetics for particulate food material, J. Food Eng., 77, 1096-1107, 2006.
• Dziuba, J., Babuchowski, A., Smoczynski, M., and Smietana, Z., Fractal analysis of caseinate structure, Int. Dairy J., 9, 287-292, 1999.
• Feldkamp, L.A., Practical cone-beam algorithm, J. Opt. Soc. Am., 1, 612-619, 1984.
• Fernández, L., Castillero, C., and Aguilera, J.M., An application of image analysis to dehydration of apple discs, J. Food Eng., 67, 185-193, 2005.
• Frias, J.M., Foucat, L., Bimbenet, J.J., and Bonazzi, C., Modeling of moisture profiles in paddy rice during drying mapped with magnetic resonance imaging, Chem. Eng. J., 86, 173-178, 2002.
• Ghosh, P.K., Jayas, D.S., Gruwel, M.L.H., and White, N.D.G., A magnetic resonance imaging study of wheat drying kinetics, Biosyst. Eng., 97, 189-199, 2007.
• Humason, G.L., Animal Tissue Techniques, 4th ed., W.H. Freeman, San Francisco, CA, 1979.
• HunterLab, http://www.hunterlab.com, November 2007.
• ICC, http://www.color.org, November 2007.
• Imaging Research Inc., http://www.imagingresearch.com, November 2007.
• Inazu, T., Iwasaki, K., and Furuta, T., Stress and crack prediction during drying of Japanese noodle (udon), Int. J. Food Sci. Technol., 40, 621-630, 2005.
• Jennane, R., Harba, R., Lemineur, G., Bretteil, S., Estrade, A., and Benhamou, C.L., Estimation of the 3D self-similarity parameter of trabecular bone from its 2D projection, Med. Image Anal., 11, 91-98, 2007.
• Job, N., Sabatier, F., Pirard, J.P., Crine, M., and Léonard, A., Towards the production of carbon xerogel monoliths by optimizing convective drying conditions, Carbon, 44, 2534-2542, 2006.
• Kak, A.C. and Slaney, M., Principles of Computerized Tomographic Imaging, IEEE Press, New York, 1988.
• Kerdpiboon, S. and Devahastin, S., Fractal characterization of some physical properties of a food product under various drying conditions, Dry. Technol., 25, 135-146, 2007a.
• Kerdpiboon, S. and Devahastin, S., Erratum to fractal characterization of some physical properties of a food product under various drying conditions, Dry. Technol., 25, 1127, 2007b.
• Kerdpiboon, S., Devahastin, S., and Kerr, W.L., Comparative fractal characterization of physical changes of different food products during drying, J. Food Eng., 83, 570-580, 2007.
• Khraisheh, M.A.M., Cooper, T.J.R., and Magee, T.R.A., Shrinkage characteristics of potatoes dehydrated under combined microwave and convective air conditions, Dry. Technol., 15, 1003-1022, 1997.
• Léonard, A., Blacher, S., Marchot, P., and Crine, M., Use of x-ray microtomography to follow the convective heat drying of wastewater sludges, Dry. Technol., 20, 1053-1069, 2002.
• Léonard, A., Blacher, S., Marchot, P., Pirard, J.P., and Crine, M., Image analysis of x-ray microtomograms of soft materials during convective drying, J. Microsc., 212, 197-204, 2003.
• Léonard, A., Blacher, S., Marchot, P., Pirard, J.P., and Crine, M., Measurement of shrinkage and cracks associated to convective drying of soft materials by x-ray microtomography, Dry. Technol., 22, 1695-1708, 2004.
• Léonard, A., Blacher, S., Marchot, P., Pirard, J.P., and Crine, M., Moisture profiles determination during convective drying using x-ray microtomography, Can. J. Chem. Eng., 83, 127-131, 2005.
• Léonard, A., Blacher, S., Nimmol, C., and Devahastin, S., Effect of far-infrared radiation assisted drying on microstructure of banana slice: An illustrative use of x-ray microtomography in microstructural evaluation of a food product, J. Food Eng., 85, 154-162, 2008.
• Lewicki, P.P. and Piechnik, H., Computer image analysis of shrinkage during food dehydration, paper presented at the 10th International Drying Symposium, Krakow, Poland, 1996.
• Lewicki, P.P. and Witrowa, D., Heat and mass transfer in externally controlled drying of vegetables, in Drying '92, Mujumdar, A.S., Ed., Elsevier, Amsterdam, 1992, pp. 884-891.
• Litchfield, J.B. and Okos, M.R., Moisture diffusivity in pasta during drying, J. Food Eng., 17, 117-142, 1992.
• Locht, http://www.machinevisiononline.org/public/articles/articles.cfm?cat=50 (November 2007).
• Louka, N., Juhel, F., Fazilleau, V., and Loonis, P., A novel colorimetry analysis used to compare different drying fish processes, Food Control, 15, 327-334, 2004.
• Lozano, J.E., Rotstein, E., and Urbicain, M.J., Shrinkage, porosity and bulk density of foodstuffs at changing moisture contents, J. Food Sci., 48, 1497-1553, 1983.
• Mandelbrot, B.M., The Fractal Geometry of Nature, Freeman Press, New York, 1983.
• Marchot, P., Toye, D., Crine, M., Pelsser, A.M., and L'Homme, G., Investigation of liquid maldistribution in packed columns by x-ray tomography, Chem. Eng. Res. Design, 77, 511-518, 1999.
• Martynenko, A.I., Computer-vision system for control of drying processes, Dry. Technol., 24, 879-888, 2006.
• Mayor, L., Silva, M.A., and Sereno, A.M., Microstructural changes during drying of apple slices, Dry. Technol., 23, 2261-2276, 2005.
• Mendoza, F., Dejmek, P., and Aguilera, J.M., Calibrated color measurements of agricultural foods using image analysis, Postharvest Biol. Technol., 41, 285-295, 2006.
• Moreira, R., Figueiro, A., and Sereno, A.A., Shrinkage of apple disks during drying by warm air convection and freeze drying, Dry. Technol., 18, 279-294, 2002.
• Mulet, A., Garcia-Reverter, J., Bon, J., and Berna, A., Effect of shape on potato and cauliflower shrinkage during drying, Dry. Technol., 18, 1201-1219, 2000.
• National Institutes of Health, http://rsb.info.nih.gov/ij, November 2007.
• Ochoa, M.R., Kesseler, A.G., Pirone, B.N., Marquez, C.A., and De Michelis, A., Shrinkage during convective drying of whole rose hip fruits (Rosa rubiginosa L.), Lebensm.-Wiss. Technol., 35, 400-406, 2002a.
• Ochoa, M.R., Kesseler, A.G., Pirone, B.N., Marquez, C.A., and De Michelis, A., Volume and area shrinkage during dehydration of whole sour cherry fruits (Prunus cerasus) during dehydration, Dry. Technol., 20, 147-156, 2002b.
• Panyawong, S. and Devahastin, S., Determination of deformation of a food product undergoing different drying methods and condition via evolution of a shape factor, J. Food Eng., 78, 151-161, 2007.
• Pedreschi, F. and Aguilera, J.M., Characterization of food surfaces using scale-sensitive fractal analysis, J. Food Process Eng., 23, 127-143, 2000.
• Petrik, V., Apok, V., Britton, J.A., Bell, B.A., and Papadopoulos, M.C., Godfrey Hounsfield and the dawn of computed tomography, Neurosurgery, 58, 780-786, 2006.
• Plataniotis, K.N. and Venetsanopoulos, A.N., Color Image Processing and Application, Springer, Berlin, 2000.
• Quevedo, R., Carlos, L.-G., Aguilera, J.M., and Cadoche, L. Description of food surfaces and microstructural changes using fractal image texture analysis. J. Food Eng. 53, 361-371, 2002.
• Rahman, M.S., Physical meaning and interpretation of fractal dimensions of fine particles measured by different methods, J. Food Eng., 32, 447-456, 1997.
• Ramos, I.N., Silva, C.L., Sereno, A.M., and Aguilera, J.M., Quantification of microstructural changes during first stage air drying of grape tissue, J. Food Eng., 62, 159-164, 2004.
• Ratti, C., Shrinkage during drying of foodstuffs, J. Food Eng., 23, 91-95, 1994.
• Rongsheng, R., Litchfield, J.B., and Eckhoff, S.R., Simultaneous and non-destructive measurement of transient moisture profiles and structural changes in corn kernels during steeping using microscopic nuclear magnetic resonance imaging, Cereal Chem., 69, 600-606, 1992.
• Ros, F., Guillaume, S., Rabatel, G., and Sevila, F., Recognition of overlapping particles in granular product images using statistics and neural networks, Food Control, 6, 37-43, 1995.
• Ruan, R., Schmidt, S.J., Schmidt, A.R., and Litchfield, J.B., Non-destructive measurement of transient moisture profiles and moisture diffusion coefficient in a potato during drying and absorption by NMR imaging, J. Food Process Eng., 14, 297-313, 1991.
• Rubnov, M. and Saguy, I.S., Fractal analysis and crust water diffusivity of a restructured potato product during deep-fat frying, J. Food Sci., 62, 135-154, 1997.
• Ruiz-Cabrera, M.A., Gou, P., Foucat, L., Renou, J.P., and Daudin, J.D., Water transfer analysis in pork meat supported by NMR imaging, Meat Sci., 67, 169-178, 2004.
• Russ, J.C., Image Analysis of Food Microstructure, CRC Press, Boca Raton, FL, 2005.
• Sahoo, P.K., Soltani, S., Wong, K.C., and Chen, Y.C., A survey of thresholding techniques, Comput. Vision Graph. Image Process., 41, 233-260, 1988.
• Sannino, A., Capone, S., Siciliano, P., Ficarella, A., Vasanelli, L., and Maffezzoli, A., Monitoring the drying process of lasagna pasta through a novel sensing device-based method, J. Food Eng., 69, 51-59, 2005.
• Soille, P., Morphological Image Analysis-Principles and Applications, Springer, Berlin, 1999.
• The GIMP Team, http://www.gimp.org, November 2007.
• Toye, D., Marchot, P., Crine, M., Pelsser, A.-M., and L'Homme, G., Local measurements of void fraction and liquid holdup in packed columns using x-ray computed tomography, Chem. Eng. Process., 37, 511-520, 1998.
• Turner, M.J., Blackledge, J.M., and Andrews, P.R., Fractal Geometry in Digital Imaging, Academic Press, New York, 1998.
• Ueta, K., Tani, K., and Kato, T., Computerized x-ray tomography analysis of three-dimensional fault geometries in basement-induced wrench faulting, Eng. Geol., 56, 197-210, 2000.
• University of Texas Health Science Center, http://ddsdx.uthscsa.edu/dig, November 2007.
• Varela, P., Aguilera, J.M., and Fiszman, S., Quantification of fracture properties and microstructural features of roasted Marcona almonds by image analysis, Food Sci. Technol., 41, 10-17, 2008.
• Waananen, K.M., Litchfield, J.B., and Okos, M.R., Classification of drying models for porous solids, Dry. Technol., 11, 1-40, 1993.
• White, K.L. and Bell, L.N., Glucose loss and Maillard browning in solids as affected by porosity and collapse, J. Food Sci., 64, 1010-1014, 1999.
• Wildenschild, D., Vaz, C.M.P., Rivers, M.L., Rikard, D., and Christensen, B.S.B., Using x-ray computed tomography in hydrology: Systems, resolutions, and limitations, J. Hydrol., 267, 285-297, 2002.
• Wozniak, W., Niewczas, J., and Kudra, T., Internal damage vs. mechanical properties of microwave-dried wheat grains, Int. Agrophys., 13, 259-268, 1999.
• Yan, Z., Sousa-Gallagher, M.J., and Oliveira, F.A., Shrinkage and porosity of banana, pineapple and mango slices during air-drying, J. Food Eng., 84, 430-440, 2008.
• Zhang, Q., Yang, W., and Sun, Z., Mechanical properties of sound and fissured rice kernels and their implications for rice breakage, J. Food Eng., 68, 65-72, 2005.