8 November 2005 Quantifying fiber formation in meat analogs under high moisture extrusion using image processing
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High moisture extrusion using twin-screw extruders shows great promise of producing meat analog products with vegetable proteins. The resulting products have well defined fiber formations; resemble real meat in both visual appearance and taste sensation. Developing reliable non-destructive techniques to quantify the textural properties of extrudates is important for quality control in the manufacturing process. In this study, we developed an image processing technique to automatically characterize sample fiber formation using digital imaging. The algorithm is based on statistical analysis of Hough transform. This objective method can be used as a standard method for evaluating other non-invasive methods. We have compared the fiber formation indices measured using this technique and a non-invasive fluorescence polarization method and obtained a high correlation.
© (2005) COPYRIGHT Society of Photo-Optical Instrumentation Engineers (SPIE). Downloading of the abstract is permitted for personal use only.
J. Ranasinghesagara, F. Hsieh, G. Yao, "Quantifying fiber formation in meat analogs under high moisture extrusion using image processing", Proc. SPIE 5996, Optical Sensors and Sensing Systems for Natural Resources and Food Safety and Quality, 59960G (8 November 2005); doi: 10.1117/12.629639; https://doi.org/10.1117/12.629639

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