{"title":"Novel feature extraction in laser light backscattering imaging for real-time monitoring of quince moisture content during hot-air drying","authors":"Nadia Sadat Aghili , Seyed Ahmad Mireei , Morteza Sadeghi , Mehrnoosh Jafari , Rouzbeh Abbaszadeh","doi":"10.1016/j.jfoodeng.2025.112496","DOIUrl":null,"url":null,"abstract":"<div><div>Non-contact and accurate determination of product moisture content during drying is essential for maintaining quality and evaluating drying performance. In this study, a specific drying chamber was equipped with a laser light backscattering imaging (LLBI) setup to capture real-time backscattering images of quince slices. Two diode-pumped lasers, operating at green (532 nm) and near-infrared (NIR) (980 nm) wavelengths, were implemented for this purpose. In addition to extracting color features from backscattered regions, state-of-the-art shape features were also extracted from both saturated and backscattered regions of the lasers by measuring radial profiles (RPs). Furthermore, two pre-trained convolutional neural networks, namely ResNet50 and VGG19, were utilized to extract new deep features. The color and shape features of both lasers were assessed individually and in a fusion strategy to maximize the predictability of moisture content using two regression methods: partial least squares (PLS) and artificial neural networks (ANN). The results demonstrated excellent predictability of moisture content when color and shape features of the green laser were fused into an ANN model (SDR of 3.00). However, the NIR laser yielded moderate predictions individually, particularly when utilizing VGG19 deep features (SDR of 2.08). Moreover, the fusion of color and shape features from both lasers exhibited strong synergy, resulting in the best ANN predictive model (<em>R</em><sup>2</sup><sub>p</sub> of 0.920, RMSEP of 7.24%, and SDR of 3.56). Through the utilization of these novel features, this study highlights the significant potential of the LLBI technique for real-time monitoring of moisture content in quince slices during drying.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"392 ","pages":"Article 112496"},"PeriodicalIF":5.3000,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Engineering","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0260877425000317","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
引用次数: 0
Abstract
Non-contact and accurate determination of product moisture content during drying is essential for maintaining quality and evaluating drying performance. In this study, a specific drying chamber was equipped with a laser light backscattering imaging (LLBI) setup to capture real-time backscattering images of quince slices. Two diode-pumped lasers, operating at green (532 nm) and near-infrared (NIR) (980 nm) wavelengths, were implemented for this purpose. In addition to extracting color features from backscattered regions, state-of-the-art shape features were also extracted from both saturated and backscattered regions of the lasers by measuring radial profiles (RPs). Furthermore, two pre-trained convolutional neural networks, namely ResNet50 and VGG19, were utilized to extract new deep features. The color and shape features of both lasers were assessed individually and in a fusion strategy to maximize the predictability of moisture content using two regression methods: partial least squares (PLS) and artificial neural networks (ANN). The results demonstrated excellent predictability of moisture content when color and shape features of the green laser were fused into an ANN model (SDR of 3.00). However, the NIR laser yielded moderate predictions individually, particularly when utilizing VGG19 deep features (SDR of 2.08). Moreover, the fusion of color and shape features from both lasers exhibited strong synergy, resulting in the best ANN predictive model (R2p of 0.920, RMSEP of 7.24%, and SDR of 3.56). Through the utilization of these novel features, this study highlights the significant potential of the LLBI technique for real-time monitoring of moisture content in quince slices during drying.
期刊介绍:
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:
Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.