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Deep Learning-Based Classification of Rotten Fruits and Identification of shelf life

Computers, Materials & Continua 2024年第1期78卷 781-794页

作者： S.Sofana Reka Ankita Bagelikar Prakash Venugopal V.Ravi Harimurugan Devarajan Centre for Smart Grid Technologies School of Electronics EngineeringVellore Institute of TechnologyChennai600127India School of Electronics Engineering Vellore Institute of TechnologyChennai600127India Department of Electrical Engineering Dr.B R Ambedkar National Institute of TechnologyJalandharPunjab144008India

The freshness of fruits is considered to be one of the essential characteristics for consumers in determining their quality,flavor and nutritional value.The primary need for identifying rotten fruits is to ensure that only fresh and high-quality fruits are sold to consumers.The impact of rotten fruits can foster harmful bacteria,molds and other microorganisms that can cause food poisoning and other illnesses to the consumers.The overall purpose of the study is to classify rotten fruits,which can affect the taste,texture,and appearance of other fresh fruits,thereby reducing their shelf life.The agriculture and food industries are increasingly adopting computer vision technology to detect rotten fruits and forecast their shelf life.Hence,this research work mainly focuses on the Convolutional Neural Network’s(CNN)deep learning model,which helps in the classification of rotten fruits.The proposed methodology involves real-time analysis of a dataset of various types of fruits,including apples,bananas,oranges,papayas and guavas.Similarly,machine learningmodels such as GaussianNaïve Bayes(GNB)and random forest are used to predict the fruit’s shelf life.The results obtained from the various pre-trained models for rotten fruit detection are analysed based on an accuracy score to determine the best model.In comparison to other pre-trained models,the visual geometry group16(VGG16)obtained a higher accuracy score of 95%.Likewise,the random forest model delivers a better accuracy score of 88% when compared with GNB in forecasting the fruit’s shelf life.By developing an accurate classification model,only fresh and safe fruits reach consumers,reducing the risks associated with contaminated produce.Thereby,the proposed approach will have a significant impact on the food industry for efficient fruit distribution and also benefit customers to purchase fresh fruits.

关键词： Rotten fruit detection shelf life deep learning convolutional neural network machine learning gaussian naïve bayes random forest visual geometry group16

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shelf life evaluation of formulated cookies from Hanjeli (Coix lacryma-jobi L.) and Moringa leaf flour (Moringa oleifera)

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Food Bioscience 2022年第3期47卷 1351-1357页

作者： Ade Chandra Iwansyah Dwi Melanie Wisnu Cahyadi Anastasia Wheni Indraningsih Yuniar Khasanah Ashri Indriati Raden Cecep Erwan Andriansyah Hazrulrizawati Abd Hamid Izzah Hayati Yahya Research Center for Food Technology and Processing National Research and Innovation AgencyIndonesia.Jl.Jogja-Wonosari Km 315 Playen KabGunungkidulYogyakarta55861Indonesia Department of Food Technology Faculty of EngineeringPasundan UniversityJl Dr.Setiabudi No.193BandungWest Java4b 0153Indonesia Research Center for Appropriate Technology National Research and Innovation AgencyIndonesia.Jl.K.S.Tubun No.5 Subang41213West JavaIndonesia Faculty of Industrial Sciences and Technology Universiti Malaysia PahangLebuhraya Tun Razak26300GambangKuantanMalaysia

Hanjeli(Coix lacryma-jobi L.)and moringa leaf(Moringa oleifera)remain underutilised despite their high nutritional value for food.In the present research,cookies made from hanjeli(Coix lacryma-jobi L.)with moringa leaf flour(Moringa oleifera)have been developed.Hanjeli cookies were measured for nutritional composition and shelf life assessment.The shelf life evaluation of hanjeli-moringa cookies was calculated using two approaches,which were accelerated shelf life testing(ASLT)methods with critical moisture content and the Arrhenius method.The results of the nutritional composition analysis showed that hanjeli-moringa cookies contain protein(9.14%),fat(24.67%),carbohydrates(61.62%),crude fibre(4.85%),and energy(505.01 Kcal).Using the Arrhenius method,the shelf life of hanjeli-moringa cookies was 95.46 days at room temperature and 97.63 days at 20℃.Meanwhile,the shelf life of cookies using the critical moisture content approach was 170.57 days.shelf life is influenced by initial moisture content,critical water content of the product,packaging surface area and permeability,saturated vapour pressure,and slope sorption isotherm curve.The formulated cookies have significant amounts of nutrients that are acceptable and safe for consumption,with guaranteed desirable sensory properties.The result of this study shows that hanjeli-moringa cookies can be used as an alternative food for people who need high energy in a practical way of serving or ready to eat.

关键词： Coix lacryma-jobi Moringa oleifera Cookies Functional food shelf life

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A kinetic model for predicting shelf-life of fresh extruded rice-shaped kernels(FER)

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Grain & Oil Science and Technology 2022年第4期5卷 187-193页

作者： Lu Li Xuejin Li Ge Gao Yiming Yan Xiaodong Wang Yao Tang Yuqian Jiang Xihong Li State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and TechnologyTianjin 300457China College of Bioengineering Tianjin University of Science and TechnologyTianjin 300457China

Fresh extruded rice-shaped kernels(FER) are remoulded rice products from cereals or seed flours, which have the advantages of safety, nutrition, health and time saving. However, the finished products are easy to react with oxygen, so it is necessary to develop a fast, simple and reliable approach to monitor and predict the shelf-life of FER. A comprehensive mathematical model of FER shelf-life prediction was developed using a dynamic modelling approach based on real supply chain conditions. This predictive model was developed to determine four key indexes including acid value, iodine blue value, water uptake ratio and peroxide value. The results showed that when the peroxide value was 1.6849, the FER lost its edible value, nutritional value and commodity value. Moreover, the acid value and peroxide value of FER were used to establish a first-order kinetic model, and the iodine blue value of FER was suited for a zero-order kinetic model. The validation experiment of predicted and measured shelf life showed that the relative error was 3.12%, which was less than 5%. Therefore, this kinetic model could be used to predict the shelf-life of FER quickly and conveniently. The kinetic-based shelf-life prediction model proposed in this study is rapid and practical, providing theoretical basis and guidance for the establishment of quality monitoring and quality evaluation systems of FER during the production, storage, transport and marketing.

关键词： Fresh extruded rice-shaped kernels shelf life Kinetic model Rice ageing Predicting

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Application of hurdle technology for the shelf life extension of European eel(Anguilla anguilla)fillets

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Aquaculture and Fisheries 2023年第4期8卷 393-402页

作者： Maria C.Giannakourou Natalia Stavropoulou Theofania Tsironi Vladimiros Lougovois Vassiliki Kyrana Spyros J.Konteles Vassilia J.Sinanoglou Analysis&Design of Food Processes Laboratory of ChemistrySchool of Food SciencesDepartment of Food Science and TechnologyUniversity of West AtticaAgiouSpyridonos12243AigaleoAthensGreece Laboratory of Food Process Engineering Department of Food Science and Human NutritionAgricultural University of AthensIera Odos 75Athens11855Greece

Fresh fish,and especially fatty species,are highly perishable due to oxidative deterioration of fish flesh and the elevated microbial load on fish surface.The implementation of a variety of“mild hurdles”may significantly decrease the rates of fish chemical degradation and microbiological spoilage,by better retaining the initial quality,compared to more intense preservation techniques.The aim of this work is the comparative study of different,single or combined,treatments at 15℃on the quality and shelf life of chilled eel fillets.Fish fillets were treated using osmotic solutions consisting of glycerol(30%–40%–45%)and 5%NaCl with and without former antioxidant impregnation by using Rosemary Serum.In all cases,water activity decreased to approximately 0.90 after 420 min of osmotic treatment.Untreated and osmotically treated fish fillets were subsequently stored at 4℃and their stability under chill conditions was assessed based on microbial growth and oxidative deterioration.Microbial growth of treated samples was significantly delayed,especially due to the osmotic step(OS)and the derived water activity decrease.Lipid oxidation,a major cause of rejection for fatty fish such as eel,was greatly inhibited in treated fillets,owing to both‘hurdles’,aw lowering(OS)and antioxidant impregnation with rosemary serum(RS/OS),showing the synergistic effect of these successive procedures.shelf life of treated eel fillets exhibited a more than 10-fold increase,as compared to the untreated samples,based on chemical composition and a 2 to 3-fold shelf life improvement,in terms of microbial growth.

关键词： Hurdle Eel fillets Osmotic treatment Rosemary extract shelf life

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Effect of Different Initial pH on the Storage Characteristics and shelf life of Liquid Diet for Suckling and Weanling Piglets

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Journal of Integrative Agriculture 2014年第1期13卷 134-139页

作者： HE Yu-yong MA Pen LIU Xiao-lan WANG Ren-hua LU Wei College of Animal Science and Technology Jiangxi Agricultural University

An experiment was conducted to investigate the effect of different initial pH on the storage characteristics and shelf life of liquid diet. 45 polypropylene bags were allotted to treatments 1, 2 and 3 on average, 100 g diet and 200 g water were placed into each polypropylene bag, food-grade DL-lactic acid was added to each bag at a rate of 0.0 mL in treatment l, 1.2 mL in treatment 2 and 4.7 mL in treatment 3, air was artificially expelled from each bag prior to heat-sealing. All bags were placed into a cage, cooked with steam at 90~C for 30 rain under normal pressure, then taken out and stored from day 0 to 60 at room temperature. Results indicated that liquid diet in treatment 3 achieved the highest total sensory scores, the pH value had a tendency to decrease and the bacteria count had a tendency to increase in the liquid diet with the advancing of storage time with the advancing of storage time, lowering the initial pH of liquid diet decreased the bacteria count, the AFBl and ZEN concentrations and increased the starch gelatinization degree from day 30 to 60, liquid diet in treatment 3 had a lower （P〈0.01） bacteria count and a higher （P〈0.05） starch gelatinization degree at day 30 and 45 than liquid diet in treatment 1. In conclusion, lowering the initial pH of liquid diet with lactic acid to pH 4 could effectively improve the storage characteristics and shelf life of liquid diet.

关键词： initial pH storage characteristics shelf life liquid diet lactic acid

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Pre-harvest and post-harvest application of benzothiadiazole for controlling anthracnose and extending shelf life of harvested banana

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International Journal of Agricultural and Biological Engineering 2013年第4期6卷 76-83页

作者： Li Xueping Shi Jingying Zhu Xiaoyang Wang Jinghua Yuan Zhenxin Luo Jun Liu Tongxin Wang Rong Rao Shen Chen Weixin State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources/Guangdong Provincial Key Laboratory for Postharvest Science and Technology of Fruits and Vegetables College of HorticultureSouth China Agricultural UniversityGuangzhou 510642China College of Food Science and Engineering Shandong Agricultural UniversityTaian 271018China

Anthracnose,caused by the fungus Colletotrichum musae,is a serious latent post-harvest disease of banana,which results in major economic losses during transportation and storage.Benzo-thiadiazole-7-carbothioic acid S-methyl ester(BTH),a functional analogue of the plant endogenous hormone-like compound salicylic acid(SA),has been known to possess resistant effects on some diseases caused by fungi.The aim of present study was to select an appropriate BTH concentration and an appropriate stage of banana ripening for its application in controlling anthracnose and extending shelf life of harvested banana fruit.Different concentrations of BTH(50,100,200 and 300μg/mL)were applied at different stages of banana fruit ripening,including one week,two weeks and one month before harvest.The results suggest that while the concentrations of BTH ranging from 50μg/mL to 200μg/mL in both pre-harvest and post-harvest application,this could control anthracnose of harvested banana fruit,the appropriate concentration of BTH in both pre-harvest and post-harvest treatment was 100μg/mL and the best time of BTH treatment was two weeks before harvest.Examination of quality parameters including peel color and firmness indicated that 100μg/mL BTH treatment delayed banana fruit ripening at room temperature.

关键词： banana fruit shelf life ripening post-harvest preservation BTH treatment anthracnose peel color firmness

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Assessment of chicken breast shelf life based on bench-top and portable near-infrared spectroscopy tools coupled with chemometrics

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Food Quality and Safety 2021年第1期5卷 31-41页

作者： llaria Lanza Daniele Conficoni Stefania Balzan Marco Cullere Luca Fasolato Lorenzo Servap Barbara Contiero Angela Trocino Giorgio Marchesini Gerolamo Xiccato Enrico Novelli Severino Segato Department of Animal Medicine Productions and HealthUniversity of PadovaLegnaroItaly Department of Comparative Biomedicine and Food Science University of PadovaLegnaroItaly Department of Agronomy FoodNatural ResourcesAnimals and EnvironmentUniversity of PadovaLegnaroItaly

Objectives:Near-infra red(NIR)spectroscopy is a rapid technique able to assess meat quality even if its capability to determine the shelf life of chicken fresh cuts is still debated,especially for portable devices.The aim of the study was to compare bench-top and portable NIR instruments in discriminating between four chicken breast refrigeration times(RT),coupled with multivariate classifier models.Materials and Methods:Ninety-six samples were analysed by both NIR tools at 2,6,10 and 14 days post mortem.NIR data were subsequently submitted to partial least squares discriminant analysis(PLS-DA)and canonical discriminant analysis(CDA).The latter was preceded by double feature selection based on Boruta and Stepwise procedures.Results:PLS-DA sorted moderate separation of RT theses,while shelf life assessment was more accurate on application of Stepwise-CDA.Bench-top tool had better performance than portable one,probably because it captured more informative spectral data as shown by the variable importance in projection(VIP)and restricted pool of Stepwise-CDA predictive scores(SPS).Conclusions:NIR tools coupled with a multivariate model provide deep insight into the physicochemical processes occurring during storage.Spectroscopy showed reliable effectiveness to recognise a 7-day shelf life threshold of breasts,suitable for routine at-line application for screening of meat quality.

关键词： shelf life chicken breast Near-infrared(NIR)spectroscopy bench-top NIR portable NIR canonical discriminant analysis

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Microbiota and shelf life of Whole and Gutted Pacific Saury(Cololabis saira) During Refrigerated Storage

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Journal of Ocean University of China 2020年第2期19卷 473-478页

作者： CAO Rong LIN Ruihuan SUN Huihui LIU Qi Yellow Sea Fisheries Research Institute Chinese Academy of Fishery SciencesQingdao 266071China Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology Qingdao 266071China College of Food Science and Technology Shanghai Ocean UniversityShanghai 200090China

Pacific saury(Cololabis saira)is usually sold as whole fish in wholesale markets,or in its gutted form which is easy for consumers to cook in retail markets.In order to assess the effect of gutting on the shelf life of Pacific saury during refrigerated storage and reveal the microbial community,fish samples grouped into(I)whole fish and(II)gutted fish were analyzed periodically for sensory,biochemical and microbiological characteristics,and high-throughput sequencing technology was used to investigate the microbiota.Results showed that the sensory score for the gutted fish became unacceptable on day 8,while the whole fish score remained acceptable for 10 days.The total volatile basic nitrogen(TVB-N)value of the gutted fish reached 30 mg N(100 g)^-1 on day 6,while that of the whole samples surpassed 30 mg N(100 g)^-1 on day 10.The thiobarbituric acid reactive substances(TBARS)value of the gutted fish got close to 5.0 mg kg^-1 on day 10,while that of the whole samples surpassed 5.0 mg kg^-1 on day 14.The aerobic plate colony counts(APCs)for the gutted and whole Pacific saury reached 7.0 log10 CFUg^-1 on days 6 and 10,respectively.Organoleptic,biochemical and microbiological analyses revealed that shelf-lives should be 6–8 days for gutted fish and 10 days for whole fish.Microbiota analysis results showed that gutting partly changed the initial microbiota,but didn't alter the dominant bacteria during storage.When the fish were spoiled,high proportion of Pseudomonadaceae was detected in both groups.

关键词： Cololabis saira gutting shelf life microbiota

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Edible Coatings Based on Apple Pectin,Cellulose Nanocrystals,and Essential Oil of Lemongrass:Improving the Quality and shelf life of Strawberries(Fragaria Ananassa)

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Journal of Renewable Materials 2019年第1期7卷 73-87页

作者： Ingrid Souza Vieira da Silva Natália Soares Prado Patrícia Gontijo de Melo Danilo Campion Arantes Mara Zeni Andrade Harumi Otaguro Daniel Pasquini Instituto de Química Universidade Federal de UberlândiaCampus Santa MônicaAv.João Naves deÁvila2121Uberlândia-MG38400-902Brazil Instituto Federal do Triângulo Mineiro Campus Uberaba Rua João Batista Ribeiro4000Uberaba-MG38064-790Brazil Departamento de Ciências Naturais(DCNAT) Universidade Federal de São João Del-ReiPraça D.Helvécio74São João Del-Rei-MG36301-160Brazil Universidade de Caxias do Sul Rua Francisco Getúlio Vargas1130Caxias do Sul-RS95070-970Brazil

In this work,nine different types of edible coating based on pectin,cellulose nanocrystals,glycerol,and essential oil of lemongrass were prepared and used to coat strawberries with a film formed directly on the surface of the coated fruit.The effects of the different edible coatings on refrigerated fruits in terms of weight loss,titratable acidity,total soluble solids,pH,and anthocyanin content was evaluated after 2 days,4 days,6 days,and 8 days of storage.Application of the edible coatings reduced the weight loss of the coated strawberries and the anthocyanin content.The total soluble solids content of or uncoated fruit increase more markedly than that of coated fruit.In contrast,pH was maintained for both coated and uncoated strawberries.The edible coatings were effective in minimizing of the weight loss,without worsening the physical chemistry attributes.The treatments T5 and T9 presented the best results.

关键词： Strawberry edible coating cellulose nanocrystals pectin shelf life

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Effect of Post-Harvest Handling and Ripening Methods on Quality and shelf-life of Banana

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American Journal of Plant Sciences 2022年第2期13卷 175-192页

作者： Berhane Mezenghea Abraham Brhan Khiar Saleh Daniel Zeru Zelelew Department of Horticulture Hamelmalo Agricultural College Keren Eritrea

Banana (Musa spp.) is a highly perishable fruit that requires special handling. In Eritrea, post-harvest handling practices are characterized to be poor and as a result, poor fruit quality and high post-harvest loss are common. Thus, the purpose of this study was to evaluate the effect of different post-harvest handling and ripening methods on quality and shelf-life of banana. A Complete Randomized Design (CRD) was used for evaluating a combination of two levels of post-harvest handling and four ripening methods in a factorial combination conducted in the laboratory of Horticulture at Hamelmalo Agricultural College. Peel colour change, physiological weight loss, pulp to peel ratio, total soluble solids (TSS), pulp pH, ripening period and shelf life were parameters studied. The results showed fruits treated with ripened tomato showed improved characteristics in all parameters compared to those treated with smoke from kerosene burning or mixed with moringa leaf. Similarly, fruits brought directly from the farm were better than those collected from the ripening room after passing the conventional post-harvest handling. Based on the results of this study, it can be concluded that ripening of banana with the help of tomato improves fruit quality and shelf life. Thus, it can be a safe and better alternative to smoking from kerosene burning. While moringa leaf has no potential as an alternative.

关键词： Post-Harvest Handling Banana Ripening Quality shelf life

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