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Non-Destructive Porosity Calculation of an Indian Fermented Food ìKhamanî using X-Ray Microtomography and Image Processing

by Hetal N. Patel, R. K. Jain, M. V. Joshi
journal cover thumbnail

International Journal of Computer Applications
Foundation of Computer Science (FCS), NY, USA
Volume 56 - Number 4
Year of Publication: 2012
Authors: Hetal N. Patel, R. K. Jain, M. V. Joshi
10.5120/8883-2879

Hetal N. Patel, R. K. Jain, M. V. Joshi . Non-Destructive Porosity Calculation of an Indian Fermented Food ìKhamanî using X-Ray Microtomography and Image Processing. International Journal of Computer Applications. 56, 4 ( October 2012), 44-49. DOI=10.5120/8883-2879

@article{ 10.5120/8883-2879,
author = { Hetal N. Patel, R. K. Jain, M. V. Joshi },
title = { Non-Destructive Porosity Calculation of an Indian Fermented Food ìKhamanî using X-Ray Microtomography and Image Processing },
journal = { International Journal of Computer Applications },
issue_date = { October 2012 },
volume = { 56 },
number = { 4 },
month = { October },
year = { 2012 },
issn = { 0975-8887 },
pages = { 44-49 },
numpages = {9},
url = { https://ijcaonline.org/archives/volume56/number4/8883-2879/ },
doi = { 10.5120/8883-2879 },
publisher = {Foundation of Computer Science (FCS), NY, USA},
address = {New York, USA}
}
%0 Journal Article
%1 2024-02-06T20:58:02.622051+05:30
%A Hetal N. Patel
%A R. K. Jain
%A M. V. Joshi
%T Non-Destructive Porosity Calculation of an Indian Fermented Food ìKhamanî using X-Ray Microtomography and Image Processing
%J International Journal of Computer Applications
%@ 0975-8887
%V 56
%N 4
%P 44-49
%D 2012
%I Foundation of Computer Science (FCS), NY, USA
Abstract

To meet the increasing demand of Indian fermented food which is health soothing and to maintain its quality, the automation of the process is a must. Automation helps in enhancing the quality of processed food products. The Indian food: "KHAMAN", a fermented snack, is made up of pulses powder, oil, curd as starter and water. Thoroughly mixed batter is steamed to produce desired quality spongy "KHAMAN". The microstructure of this food product is directly related with the textural properties of the food. This paper describes the image processing techniques for the calculation of the void space of the Indian fermented food known as "KHAMAN" using X-ray Microtomograpny (µCT). The X-ray Microtomogrphic images were used for the analysis of percentage void space in the cooked food. The analysis of void space (air measurement) was done using the volume analysis on the set of cross sectional images of the cooked food samples. The µCT is useful for full 3D imaging of large samples (e. g. khaman cake with a length of 10mm) with a resolution of about 6?m. The image analysis was used for the calculation of the % void porosity space in the food. The percentage of void space measured for different food samples using the algorithm were found close to the practical measurements.

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Index Terms

Computer Science
Information Sciences

Keywords

Indian fermented food khaman voids space X-ray Microtomogrphy (µCT)

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