Volume 18, Issue 113 (2021)                   FSCT 2021, 18(113): 157-172 | Back to browse issues page

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Ganjloo A, Zandi M, Bimakr M, Ghareh Baghi A. Evaluation the Effect of Farsi Gum Containing Hemp seed oil Coating on Mass and Volume Changes of Grape using Machine Vision and Machine Learning Systems. FSCT 2021; 18 (113) :157-172
URL: http://fsct.modares.ac.ir/article-7-48131-en.html
1- -
2- Assistant professor, Department Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran. , zandi@znu.ac.ir
Abstract:   (1669 Views)
In this study, the effects of Farsi gum (0, 1.5% and 3%) coating containing hemp seed oil (0, 0.075% and 0.15%) on mass and volume changes of grape were investigated during storage at 4°C for 28 days. Machine vision system with learning machine methods was used to detect coated grapes from an image and estimate their mass and volume based on the image features (length, width, height and area). Four machine learning models, including linear regression (LR), artificial neural networks (ANN), radial basis function support vector regression (RBF-SVR) and Linear basis function support vector regression (LBF-SVR) were developed to predict the mass and volume of the single grape. The estimated grape mass and volume by these methods was compared statistically with actual values. The mass and volume in all treatments showed a decreasing pattern during the cold storage. The results indicated that mass and volume change decrease with Farsi gum and hemp seed oil increasing. Furthermore, according to the model evaluation results, the prediction performance of RBF-SVR model had achieved better predictive accuracy compared with the results of LR, ANN and LBF-SVR models, with R2 of 0.998 and 0.989 for mass and volume estimation, respectively, which also showed a good agreement between actual and predicted values. These results revealed that SVR model was a promising tool for estimating the mass and volume of grape during storage.
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Article Type: Original Research | Subject: Hydrocolloids, emulsion
Received: 2020/12/4 | Accepted: 2021/01/26 | Published: 2021/07/1

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