Identifying industrial food foam structures by 2D surface image analysis and pattern recognition

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dc.contributor.authorGermain, Juan C.
dc.contributor.authorAguilera, Jose M.
dc.date.accessioned2024-01-10T12:39:33Z
dc.date.available2024-01-10T12:39:33Z
dc.date.issued2012
dc.description.abstractBubbles are fundamental structural elements in several food products modulating density, rheology, texture, appearance and mouthfeel. Foams and aerated structures are characterized by their gas content, stability, bubble size and distribution. However, these measures alone cannot fully describe the complexity of bubble-containing structures. We have used three image analysis methods (Euler characteristic, Minkowski fractal and image texture) to characterize foam structure, and canonical and Bayesian discriminant analysis to identify/classify different foam architectures. This work describes results of this methodology on liquid foams stabilized by proteins at varying concentration and pH levels. Results indicated that groups of three structural parameters (among the 57 calculated) could successfully identify foam structures with different characteristics but unfortunately no single set of features could be used ubiquitously. Additional foam structure information as determined in this work can help to better understand these systems and the impact of bubbles on the physical properties of aerated foods. (C) 2012 Elsevier Ltd. All rights reserved.
dc.description.funderCONICYT-Chile
dc.description.funderNestle Research Center (Lausanne)
dc.description.funderInstitute of Food Technologists (USA)
dc.fechaingreso.objetodigital27-03-2024
dc.format.extent9 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.jfoodeng.2012.01.018
dc.identifier.eissn1873-5770
dc.identifier.issn0260-8774
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2012.01.018
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/77206
dc.identifier.wosidWOS:000303286200029
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.information.autorucIngeniería;Germain J;S/I;14238
dc.issue.numero2
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final448
dc.pagina.inicio440
dc.publisherELSEVIER SCI LTD
dc.revistaJOURNAL OF FOOD ENGINEERING
dc.rightsacceso restringido
dc.subjectFoam
dc.subjectBubble
dc.subjectStructure
dc.subjectImage analysis
dc.subjectPattern recognition
dc.subjectTEXTURE
dc.subjectMICROSTRUCTURE
dc.subjectTOMOGRAPHY
dc.subjectSTABILITY
dc.subjectMORPHOLOGY
dc.subjectLIQUID
dc.subjectCRUMB
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleIdentifying industrial food foam structures by 2D surface image analysis and pattern recognition
dc.typeartículo
dc.volumen111
sipa.codpersvinculados99054
sipa.codpersvinculados14238
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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