A novel method of automatic peeling for Poria cocos based on image processing
Abstract
Keywords: automatic peeling, image processing, Poria cocos, epidermis position
DOI: 10.25165/j.ijabe.20231602.7044
Citation: Zhang X C, Chen B Q, Zheng Z A, Wang W J, Fang X, Zhang C L. A novel method of automatic peeling for poria cocos based on image processing. Int J Agric & Biol Eng, 2023; 16(2): 267-274.
Keywords
Full Text:
PDFReferences
Gavahian M, Sastry SK. Ohmic-assisted peeling of fruits: Understanding the mechanisms involved, effective parameters, and prospective applications in the food industry. Trends in Food Science & Technology. 2020; 106: 345-354.
Noguchi M, Ozaki Y, Azuma J I. Recent progress in technologies for enzymatic peeling of fruit. Japan Agricultural Research Quarterly: JARQ, 2015; 49(4): 313-318.
Mohamad N S, Sulaiman R, Lai O M, Hussain N. Comparison between conventional and alternative peeling methods on peeling efficiencies of Malaysian'Chok Anan'mango (Mangifera indica L.) fruit. International Food Research Journal, 2017; 24(5): 58381. http://psasir.upm.edu.my/id/eprint/58381.
Bishai M, Singh A, Adak S, Prakash J, Roy L, Banerjee R. Enzymatic peeling of potato: A novel processing technology. Potato Research, 2015; 58: 301-311.
Barati Z, Latif S, Müller J. Enzymatic hydrolysis of cassava peels as potential pre-treatment for peeling of cassava tubers. Biocatalysis and Agricultural Biotechnology. 2019; 20: 101247. doi: 10.1016/j.bcab.2019.101247.
Hussain N, Ishak I, Kamal M A, Khushairay E S, Agus B A. Peeling of key lime (Citrus aurantifolia) fruit aided with vacuum infusion, different levels of pectinase concentration and soaking time. Journal of Food Measurement and Characterization, 2019; 13: 2095-2105.
Pagan A, Conde J, Pagan J, Ibarz A. Lemon peel degradation modeling in the enzymatic peeling process. Journal of Food Process Engineering, 2011; 34(2): 383-397.
Sanchez-Bel P, Egea I, Serrano M, Romojaro A, Pretel M T. Obtaining and storage of ready-to-use segments from traditional orange obtained by enzymatic peeling. Food Science and Technology International, 2012; 18(1): 63-72.
Shen Y, Khir R, Wood D, McHugh T H, Pan Z. Pear peeling using infrared radiation heating technology. Innovative Food Science & Emerging Technologies, 2020; 65: 102474. doi: 10.1016/j.ifset.2020.102474.
Kate A E, Sutar P P. Development and optimization of novel infrared dry peeling method for ginger (Zingiber officinale Roscoe) rhizome. Innovative Food Science & Emerging Technologies, 2018; 48: 111-121.
Vidyarthi S K, El-Mashad H M, Khir R, Zhang R, McHugh T H, Pan Z. Tomato peeling performance under pilot scale catalytic infrared heating. Journal of Food Engineering, 2019; 246: 224-231.
Mohammadi Z, Kashaninejad M, Ziaiifar A M, Ghorbani M. Peeling of kiwifruit using infrared heating technology: A feasibility and optimization study. LWT, 2019; 99: 128-137.
Eskandari J, Kermani A M, Kouravand S, Zarafshan P. Design, fabrication, and evaluation a laboratory dry-peeling system for hazelnut using infrared radiation. LWT, 2018; 90: 570-576.
Wang B, Venkitasamy C, Zhang F, Zhao L, Khir R, Pan Z. Feasibility of jujube peeling using novel infrared radiation heating technology. LWT-Food Science and Technology, 2016; 69: 458-467.
Uthra D, Sharma M P, Mendiratta N. Comparative study between microwave and infrared assisted peeling of ginger. Materials Today: Proceedings, 2021; 46: 2183-2188.
Knirsch M C, Dos Santos C A, de Oliveira Soares A A, Penna T C. Ohmic heating–a review. Trends in Food Science & Technology, 2010; 21(9): 436-441.
Damayanti R, Prayogi I Y, Basukesti A S. Design and fabrication of small-scale potato peeling machine with LYE method. In IOP Conference Series: Earth and Environmental Science, 2021; 757(1): 012031. IOP Publishing. doi: 10.1088/1755-1315/757/1/012031.
Gupta S, Sastry S K. Ohmic heating assisted lye peeling of pears. Journal of Food Science, 2018; 83(5): 1292-1298.
Gavahian M, Sastry S K. Ohmic-assisted peeling of fruits: Understanding the mechanisms involved, effective parameters, and prospective applications in the food industry. Trends in Food Science & Technology, 2020; 106: 345-354.
Wongsa-Ngasri P, Sastry S K. Effect of ohmic heating on tomato peeling. LWT-Food Science and Technology, 2015; 61(2): 269-274.
Wongsa-Ngasri P, Sastry S K. Tomato peeling by ohmic heating with lye-salt combinations: Effects of operational parameters on peeling time and skin diffusivity. Journal of Food Engineering, 2016; 186: 10-16.
Donado R, Tan L H, Fernandez D M, Calilung E J, Francia D A, Dadios E P. Design, fabrication and testing of a semi-auto green mango peeling machine. In 2015 International Conference on Humanoid, Nanotechnology, Information Technology, Communication and Control, Environment and Management (HNICEM) 2015; pp.1-5. doi: 10.1109/HNICEM.2015.7393261.
Afolabi A O, Attanda M L. Development and performance evaluation of Irish potato peeling machine. J. Eng. Res. Rep., 2020; 18(3): 11-23.
Adegoke A F, Oke M O, Oriola K O, Sanni L O. Design, construction, and performance evaluation of an innovative cassava peeling machine. Food Chain. 2020; 9(2): 107-131.
Mahawar M K, Jalgaonkar K, Bibwe B. Development of composite mechanical peeler cum juice extractor for kinnow and sweet orange. Journal of Food Science and Technology, 2020; 57: 4355-4363.
Schmilovitch Z E, Alchanatis V, Ignat T, Hoffman A, Egozi H, Ronen B, et al. Machinery for fresh cut watermelon and melon. Chemical Engineering Transactions, 2015; 44: 277-282.
Zhang W P, Gao Z J, Xiao H W, Zheng Z A, Ju H Y, Xie L. Drying characteristics of poria cocos with different drying methods based on Weibull distribution. Transactions of the CSAE, 2015; 31(5): 317-324. (in Chinese)
Yang J J, Zhang Y L, Wang Z T, Lu T L. Rational analysis on peeling in habitat processing of smilacis glabrae rhizoma. Chinese Journal of Experimental Traditional Medical Formulae, 2017; 23(3): 1-5. (in Chinese)
Copyright (c) 2023 International Journal of Agricultural and Biological Engineering
This work is licensed under a Creative Commons Attribution 4.0 International License.