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Research on the correlation between three-dimensional morphology and temperature changes in potato slices during
Li Sun1,2, Xin Zheng2, Pengqi Zhang2
1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu, PR China.
Current Research in Food Science
|June 12, 2023
Summary
This study reveals a strong correlation between potato slice 3D morphology and temperature during hot air drying. This finding offers a new method for monitoring potato quality changes during the drying process.
Area of Science:
- Food Science and Technology
- Agricultural Engineering
- Material Science
Background:
- Potato drying is crucial for reducing storage loss but can cause quality issues like shrinkage, folding, and cracking due to high porosity and water content.
- Monitoring these physical changes during drying is essential for optimizing the process and ensuring product quality.
Purpose of the Study:
- To investigate the correlation between the 3D morphology and temperature distribution of potato slices during hot air drying.
- To establish a quantitative relationship between physical changes and temperature variations for quality assessment.
- To provide a reference for detecting quality changes in dried potato products.
Main Methods:
- Designed and constructed an online automatic acquisition device for simultaneous 3D morphology and temperature data.
- Conducted hot air-drying experiments on potato slices.
- Utilized image registration (RANSAC), image segmentation (thresholding, hole filling, morphological erosion) to extract 3D and temperature data.
- Employed Spearman's rank correlation and Maximum Information Coefficient (MIC) for quantitative analysis.
Main Results:
- Demonstrated a strong correlation between average 3D morphology (height) and average temperature, with Spearman's coefficients mostly above 0.7 and MICs above 0.9.
- Confirmed an extremely strong correlation between average 3D and temperature information across acquisition points.
- Validated the effectiveness of the developed system in capturing dynamic changes during drying.
Conclusions:
- Established a novel quantitative approach to link 3D morphological changes with temperature distribution during potato drying.
- The findings provide a foundation for developing advanced methods to monitor and control potato quality during drying and processing.
- This research can guide improvements in potato drying technologies to minimize defects and enhance product quality.
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