پردازش تصویر فیلم موسیلاژ دانه چیا حاوی نانوامولسیون اسانس دارچین

ﺗﺼﻮ ﯾﺮﺑﺮداری اﺑﺰاری ﻣﻬﻢ ﺑﺮای ارزﯾﺎﺑﯽ ﺳﺎﺧﺘﺎر ﻣﻮاد ﻏﺬاﯾﯽ اﺳﺖ. ﭘﺮدازش ﺗﺼﻮﯾﺮ ﺷﺎﻣﻞ ﺗﺼﺎوﯾﺮ دو ﺑﻌﺪی )d2( از ﺳﻄﻮح و ﻣﻘﺎﻃﻊ، ﻣﺎﻧﻨﺪ آﻧﭽﻪ در ﻣﯿﮑﺮوﺳﮑﻮپ ﻣﺸﺎﻫﺪه ﻣﯽﺷﻮد و ﻫﻤﭽﻨﯿﻦ ﺗﺼﺎوﯾﺮ ﺳﻪﺑﻌﺪی )d3( از ﺳﺎﺧﺘﺎر داﺧﻠﯽ، ﻣﺎﻧﻨﺪ آﻧﭽﻪ ﺗﻮﺳﻂ ﻣﯿ ﮑﺮوﺳﮑﻮپ ﮐﺎﻧﻔﻮﮐﺎل، ﺗﻮﻣﻮﮔﺮاﻓﯽ ﮐ ﺎﻣﭙﯿ ﻮﺗﺮی و ﺗﺼﻮ ﯾﺮﺑﺮداری ﺗﺸﺪﯾﺪ ﻣﻐﻨﺎﻃﯿﺴﯽ ﻣﯽﺑﺎﺷﺪ. در اﯾﻦ ﺗﺤﻘﯿﻖ از ﭘﺮدازش ﺗﺼﺎوﯾﺮ ﺑﺮای ﺗﻌﯿﯿﻦ ﺳﺨﺘﯽ و ﻓﺸﺮدﮔﯽ ﺑﯿﻮ ﻓﯿﻠﻢﻫﺎی ﺧﻮراﮐﯽ آﻏﺸﺘﻪ ﺑﻪ ﻧﺎﻧﻮاﻣﻮﻟﺴﯿﻮن اﺳﺘﻔﺎده ﺷﺪ. ﻓﯿ ﻠﻢ ﺧﻮراﮐ ﯽ ﺻﻤﻎ داﻧﻪ ﭼﯿﺎ ﺣﺎوی اﺳﺎﻧﺲ دارﭼﯿﻦ ﺑﺎ ﻏﻠﻈﺖ 2%، 4% و 6% ﺗﻬ ﯿﻪ ﺷﺪ. ﺗﺼﺎوﯾﺮ ﻣﯿﮑﺮوﺳﮑﻮپ اﻟﮑﺘﺮوﻧﯽ روﺑﺸﯽ 1 و ﻣﯿﮑﺮوﺳﮑﻮپ ﻧﯿﺮوی اﺗﻤﯽ2 از ﻓﯿﻠﻢﻫﺎ ﺗﻬﯿﻪ ﺷﺪ. ﻧﺘﺎﯾﺞ afm و ﭘﺮدازش ﺗﺼﻮﯾﺮ ﻧﺸﺎن دادﻧﺪ ﮐﻪ ﺑﺎ اﻓﺰاﯾﺶ ﻣﯿﺰان اﺳﺎﻧﺲ از 2% ﺑﻪ 6% ﻣﯿﺰان ﻓﺸﺮدﮔﯽ ﮐﺎﻫﺶ و زﺑﺮی ﺳﻄﺢ اﻓﺰاﯾﺶ ﭘﯿﺪا ﮐﺮد ﮐﻪ ﺑﺎ ﻧﺘﺎﯾﺞ ﭘﺮدازش ﺗﺼﺎوﯾﺮ ﻣﻄﺎﺑﻘﺖ داﺷﺖ. ﺑﻨﺎﺑﺮاﯾﻦ ﭘﺮدازش ﺗﻔﺴﯿﺮ اﯾﻦ اﻣﮑﺎن را ﻓﺮاﻫﻢ ﻣﯽﮐﻨﺪ ﮐﻪ ﻗﺎﺑﻠﯿﺖ ﺑﺎﻟﻘﻮهای ﺑﺮای ﺗﻌﯿﯿﻦ ﻓﺸﺮدﮔﯽ ﻓﯿﻠﻢﻫﺎی ﺧﻮراﮐﯽ و ﻏﯿﺮ ﺧﻮراﮐﯽ در ﺻﻨﻌﺖ ﺑﺴﺘﻪﺑﻨﺪی دارد.

image processing of chia seed mucilage film containing cinnamon essential oil nanoemulsion

image processing is an essential tool to evaluate food structure. image processing includes two-dimensional (2d) images of surfaces and sections, such as those seen under a microscope, and three-dimensional (3d) images of internal structures, such as those obtained by confocal microscopy, computed tomography, and magnetic resonance imaging. this research used image processing to determine the hardness and compressibility of edible biofilms impregnated with nanoemulsion. gum arabic-gelatin (pg) (1:1) edible film containing thyme essential oil (zataria multiflora boiss) was prepared with pickering emulsion (1 and 4 g/100 g). scanning electron microscope and atomic force microscope images were prepared from the films. the afm and image analysis results showed that increasing the essential oil decreases the compression rate and the surface roughness increases.