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Abstract: Abstract The important quality parameters of cow’s milk for barista applications are frothability and foam stability. In the past, quality assessment was very time-consuming and could only be carried out after milk treatment had been completed. Since spectroscopy is already established in dairies, it could be advantageous to develop a spectrometer-based measurement method for quality control for barista applications. By integrating online spectroscopy to the processing of UHT (ultra-high temperature processing) milk before filling, it can be checked whether the currently processed product is suitable for barista applications. To test this hypothesis, a feasibility study was conducted. For this purpose, seasonal UHT whole milk samples were measured every 2 months over a period of more than 1 year, resulting in a total of 269 milk samples that were foamed. Samples were frothed using a self-designed laboratory frother. Frothability at the beginning and foam loss after 15 min describe the frothing characteristics of the milk and are predicted from the spectra. Near-infrared, Raman, and fluorescence spectra were recorded from each milk sample. These spectra were preprocessed using 15 different mathematical methods. For each spectrometer, 85% of the resulting spectral dataset was analyzed using partial least squares (PLS) regression and nine different variable selection (VS) algorithms. Using the remaining 15% of the spectral dataset, a prediction error was determined for each model and used to compare the models. Using spectroscopy and PLS modeling, the best results show a prediction error for milk frothability of 3% and foam stability of 2%. PubDate: 2022-05-11
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Abstract: Abstract The effect of infrared pre-dehydration combined with magnetic field freezing on beef freezing efficiency and thawed product quality was investigated. The freezing time was reduced 27.13% by pre-dehydration combined with magnetic field freezing (DCMF). The thawing loss was reduced from 4.39% for common freezing (CF) to 2.05% for pre-dehydration freezing (DF), 1.78% for magnetic field freezing, and 0.31% for pre-dehydration combined with magnetic field freezing, respectively. In addition, both magnetic field freezing (MF) and infrared pre-dehydration combined with magnetic field freezing (DCMF) can better maintain the moisture state in the sample. The results of color and pH confirmed that the product quality of DCMF was superior to other conditions. The thermal stability of myofibrillar protein of thawed products were all well maintained. The secondary structure of beef protein was well maintained after pre-dehydration combined with magnetic field freezing. Thiobarbituric acid-reactive substances (TBARS) value results also show that DCMF has less effect on fat oxidation. Therefore, infrared pre-dehydration combined with magnetic field freezing could be a promising method for beef preservation. PubDate: 2022-05-10
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Abstract: Abstract The influence of red light-emitting diodes (LEDs) irradiation (454 LUX) on the quality and physiology of postharvest table grapes fruit stored at (22.5 ± 2.5 ℃) for 6 days after harvest were explored. The results exhibited that red-light irradiation exposure was remarkably efficient in decreasing the weight loss of the fruit. The rachis browning and chlorophyll degradation were significantly inhibited when exposed to red-light. During storage, color, total soluble solids, firmness, titratable acidity, malondialdehyde, hydrogen peroxide, and superoxide levels reduced to levels lower than under control. In addition, red-light irradiation retained higher membrane permeability, bioactive compound, leading to higher fruit antioxidant capacity. Further research has shown that treatment with red-light enhanced antioxidant enzymes activity. Red-light treatment maintained significantly higher levels of individual phenolic compounds than control during storage. These results indicate that irradiating table grapes with red-light will help in extending postharvest shelf-life and improve commercially grown grapes’ quality. PubDate: 2022-05-10
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Abstract: Abstract Nutraceuticals, the active compounds found abundant in most of the natural products, have shown beneficial effects on human health. Their absorption when consumed is limited owing to their poor solubility and unsuitable chemical and physical properties. In order to empower the beneficial properties and enhance the efficacy of nutraceuticals, nanotechnological approaches have ventured in as a frontier to improve the bioavailability. An updated overview on this area is the need of the hour to explore the importance of nanocarriers in delivering the nutraceuticals more effectively. This overview initially started with the introduction of nutraceuticals their importance, limitations and challenges encountered during their absorption. Traditional route of delivering nutraceuticals and limitations have been described. Different types of nano-based systems for effectively delivering the nutraceuticals at the targeted site have also been highlighted. Finally, some of the novel nano-based carrier systems used in effectively encapsulating the nutraceuticals both at in vitro and in vivo animal models have also been critically reviewed with additional data toward their synthesis and other characteristics. From the overview, it was clear that the nutraceuticals with potential health benefits could not be absorbed in the gastro-intestinal tract owing to their bioavailability and stability. Nano-based delivery systems such as niosomes, nanogels, nanocapsules etc. showed effective loading of these labile nutraceuticals protecting them from various pH conditions thereby delivering them at the targeted site. Further, the nanocarriers were found effective in delivering the anticancer bioactives at the damaged site leaving the surrounding environment unaffected. Finally, the limitations pertaining to toxicity need to be addressed by framing effective guidelines and policies prior to human and animal use. PubDate: 2022-05-07
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Abstract: Abstract This research involved the formation of volatile flavor compounds due to the combined effect of enzymatically hydrolyzed milk fat and glutamic acid-galactose Amadori rearrangement product (Glu-Gal-ARP). A novel formulated frankincense-like flavor precursors produced by a specific ARP and enzymatically hydrolyzed milk fat was proposed. The relative molecular weight of Glu-Gal-ARP was 309, and the molecular formula was C11H19NO9 determined through LC–MS and NMR analysis. The enzymatically hydrolyzed milk fats were prepared with different degrees of hydrolysis and mixed with the glutamic acid-galactose ARP as frankincense-like flavor precursors. The flavor compounds formed from the precursors during thermal treatment were analyzed by GC–MS, sensory evaluation, and partial least squares regression analysis (PLSR). An optimal flavor profile was obtained when the enzymatically hydrolyzed milk fats with an acid value of 3.897 mg/g, peroxide value of 0.257 mmol/kg, and carbonyl value of 11.417 mL/g were used, and the thermal processing products were obtained by heating at 120 °C for 60 min. A total of 33 aroma compounds were observed as the characteristic frankincense-like flavor compounds through the correlation between the volatile compounds and sensory characteristics of the thermal reaction products by PLSR, therein, 14 compounds were from ARP, 7 compounds were from the enzymatically hydrolyzed milk fats, and 8 compounds were from the interaction of ARP and enzymatically hydrolyzed milk fats. The frankincense-like flavor precursor has the potential to be used as the flavor enhancer in the processing of frankincense-like foods. PubDate: 2022-05-07
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Abstract: Abstract Cell structure modification techniques have the potential to improve curcuminoid recovery in Curcuma longa. In this study, different pre-treatments such as high hydrostatic pressure (HPP, high pressure processing), ultrasound (US), pulsed electric field (PEF), and ohmic heating (OH) were used on dried C. longa before aqueous extraction at pH 2.0, 5.0, and 8.0. The released curcuminoids, cell disintegration index (Zp), particle size distribution (PSD), and color (CIE L*, a*, b*) were used to evaluate the different pre-treatment impacts on plant structure and extract properties. In untreated turmeric, the highest amount of released curcuminoids (3.89 mg/g dry matter) was obtained after extraction for 30 min at 95° in the aqueous phase. After pre-treatments, the acidic conditions showed a considerable improvement in curcuminoid recovery; PEF, HPP, and OH improved the curcuminoid recovery by 3.39-, 3.13-, and 1.24-fold, respectively; while US did not lead to an increased release of curcuminoids compared to the untreated material. The highest curcuminoid recovery (with PEF and extraction at pH 5.0) was 6.6% w/w of the total curcuminoids. The non-thermal pre-treatments have less impact on the extract’s color compared to the extraction pH, with alkaline conditions reducing the lightness of the extract. PubDate: 2022-05-06
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Abstract: Abstract Quality deterioration of frozen foods that have been exposed to inadequate temperature control and temporary defrosting cannot be correctly determined by appearance and organoleptic properties alone. Hence, the applicability of a time temperature indicator/integrator (TTI) in the pseudo-visualization of quality deterioration was investigated in this study. The objective of this study was to determine the applicability of a Maillard reaction-based TTI as a monitoring tool for temperature history and quality deterioration of frozen foods during the distribution. The Maillard reaction-based TTI (mixing D-xylose, glycine, and dipotassium hydrogen phosphate aqueous solution) was used to investigate the nature of the responses under sub-zero temperatures. The TTI shows a long-term (~ 15 months) color response at freezing temperatures (ca. −24 °C) and flexibility of the response in the range of −24 to 20 °C, which are validated by the relationship between reaction temperature and reaction rate on an Arrhenius plot (R2 > 0.90). The response of the TTI under sub-zero temperatures, which normally takes a few months to longer than a year, can be predicted by extrapolating the relational expression between temperature and concentration determined from the color change behavior from chilled to 25 °C (R2 > 0.99). In experiments under multiple temperature abuse conditions between −18 °C and 10 °C, the color difference of the TTI increased from 0 to 64–67. The TTI response successfully corresponded to quality deterioration of frozen foods (shrimp and chicken): increases in total viable counts (≥ 7.0 log CFU/g) and total volatile basic nitrogen (≥ 20 mg%). This study demonstrates the usefulness of the Maillard reaction-based TTI as a temperature-monitoring method in the distribution of frozen foods. PubDate: 2022-05-06
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Abstract: Abstract In this study, the effects of the moderate electric field cooking (MEF cooking) method on the rheological properties, microstructural features, and some quality attributes of chicken meat were investigated and compared with the conventional cooking process (CC). MEF cooking processes were performed with sine and square waves at 50–1000–2000 Hz. The influence of process conditions on the microstructure was characterized by using different parameters obtained from image processing methods and cell disintegration values (Zc) and evaluated by correlation analysis. The cooking time was shortened up to 30% by the MEF cooking method compared to CC. The water-soluble protein (WSP) content was higher in sine wave applications of MEF cooking (p < 0.05). The rheological properties were determined by oscillation tests, which were performed between 0.01 and 100 Hz, and the best descriptive differences between the effects of process conditions were obtained at the measurement frequency of 0.01 Hz (p < 0.05). The higher Zc values were obtained in square wave applications (p < 0.05), and the effect of frequency was significant for both wave types (p < 0.05). The change of muscle bundle area, which was one of the image processing parameters, depending on frequency increase was opposite for both wave types. In addition, the effects of cooking methods on muscle bundle number and connective tissue area were statistically different (p < 0.05). There were significant correlations between the image processing parameters and Zc. It was revealed that MEF could be an alternative method for high food quality by improving the process effectiveness owing to microstructural changes. PubDate: 2022-05-01
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Abstract: Abstract In the twenty-first century, finding a “greener solution” against synthetic preservatives consists of one of the challenges in food preservation. Oregano essential oil (OEO) has been the focus of numerous researches owing to its valuable properties, i.e., antimicrobial, antioxidant, antiviral, antifungal, and pleasant odor. Nevertheless, OEO susceptibility to degradation, caused by environmental stresses, storage conditions or even common processing, and concomitantly limited water solubility hinders its incorporation into aqueous food matrices. To overcome this obstacle, encapsulation is considered a promising strategy and a challenging research field to prolong OEO’s shelf-life, improve its physicochemical stability, achieve its controlled release, suggest novel uses, and thus increase its added value. The current review summarizes the recent advances on micro- and nano-encapsulation approaches employed up to date to encapsulate OEO, including spray-drying, ionic gelation, emulsification, molecular inclusion, and their impact on its biological activities. All perspectives of its encapsulation are discussed with an emphasis on food-related formulations and trends. Lack of applications in real food products is also another issue on which special reference has been given. PubDate: 2022-05-01
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Abstract: Abstract From the past few decades, consumers’ demand for probiotic-based functional and healthy food products is rising exponentially. Encapsulation is an emerging field to protect probiotics from unfavorable conditions and to deliver probiotics at the target place while maintaining the controlled release in the colon. Probiotics have been encapsulated for decades using different encapsulation methods to maintain their viability during processing, storage, and digestion and to give health benefits. This review focuses on novel microencapsulation techniques of probiotic bacteria including vacuum drying, microwave drying, spray freeze drying, fluidized bed drying, impinging aerosol technology, hybridization system, ultrasonication with their recent advancement, and characteristics of the commonly used polymers have been briefly discussed. Other than novel techniques, characterization of microcapsules along with their mechanism of release and stability have shown great interest recently in developing novel functional food products with synergetic effects, especially in COVID-19 outbreak. A thorough discussion of novel processing technologies and applications in food products with the incorporation of recent research works is the novelty and highlight of this review paper. PubDate: 2022-05-01
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Abstract: Abstract This study investigates the effects of different process parameters (sugar dose, sugar size, and ultrasonic treatment time) on the solid osmotic dehydration (SOD) process of jasmine flowers and the physiochemical characteristics of syrup. The kinetics of moisture loss, solute gain, and effective diffusivity during SOD were predicted by fitting the experimental data with the Azuara model, Weibull model, and Fick second law model. The results showed that the high regression coefficient (R2 > 0.9) and low χ2 value represented the suitability of the Azuara model for predicting equilibrium water loss and solid gain and the Weibull model for predicting both moisture and solute fraction in jasmine under different process parameters during SOD. A relatively high sugar dose (120% w/w, fresh jasmine flower basis) and moderate sugar size (6–20 mesh) enhanced the moisture loss and solute uptake during SOD and produced more syrup. Furthermore, the high sugar dose (120% w/w) and small sugar size (40 mesh) enhanced the diffusion of polyphenols and flavonoids in jasmine to syrup. The mass transfer rate and syrup yield were increased, and more polyphenols, flavonoids, and antioxidant components were diffused to the syrup after applying the ultrasonic waves during SOD. Most flavour compounds of jasmine were effectively extracted by SOD under different process parameters, and alcohols (more than 68%) are the main flavour components of syrups, but the amount of major volatile compounds extracted was not affected by SOD process parameters. PubDate: 2022-05-01
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Abstract: Abstract Rheological measurements and FTIR spectroscopy were used to characterize different doughs, obtained by commercial and monovarietal durum wheat flours (Cappelli and Karalis). Rheological frequency sweep tests were carried out, and the Weak Gel model, whose parameters may be related to gluten network extension and strength, was applied. IR analysis mainly focused on the Amide III band, revealing significant variations in the gluten network. Compared to the other varieties, Karalis semolina showed a higher amount of α-helices and a lower amount of β-sheets and random structures. Spectroscopic and rheological data were then correlated using Partial Least Squares regression (PLS) coupled with the Variable Importance in Projection (VIP) technique. The combined use of the techniques provided useful insights into the interplay among protein structures, gluten network features, and rheological properties. In detail, β-sheets and α-helices protein conformations were shown to significantly affect the gluten network's mechanical strength. PubDate: 2022-05-01
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Abstract: Abstract Marine organisms are excellent sources of long-chain omega-3 polyunsaturated fatty acids (PUFAs), increasingly demanded for their healthy properties. Seaweeds present a low lipid content, but their high PUFA fraction and the low ω-6:ω-3 ratio convert them in an alternative to other sources. In particular, the use of concentrated lipidic extracts offers a practical approach without significantly changing dietary habits. In order to produce seaweed concentrated extracts, the extraction technology is highly influencing and higher efficiency, low solvent, time, and energy consumption are demanded. Depending on the solvent and operational conditions, other seaweed lipophilic components could be also extracted, providing a final product with a range of interesting biological properties. A survey of intensification extraction processes designed to obtain the lipophilic fractions from seaweeds is presented, emphasizing on the composition and properties of the products. Moreover, in order to define a sustainable process the remaining algal solids should be utilized as a source of other nutritional and bioactive compounds. PubDate: 2022-05-01
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Abstract: Abstract This study focused on the effect of pulsed electric field (PEF) as a pretreatment on coffee beans. PEF was applied with the specific energies of 1.742, 3.484 and 7.840 kJ/kg to Ethiopian Coffee Arabica beans before and after the roasting process, and beans were further brewed to investigate the effect of PEF on extraction yield and formation of Maillard Reaction Products (MRP). Antioxidant activity (DPPH, FRAP and ABTS methods) and total phenolic content (TPC) were determined after the brewing process. UV/Vis, fluorescence and ATR-FTIR spectra of samples were also recorded to evaluate the extraction of phenolic compounds and formation of MRP. It was observed that the PEF treatment increased the extraction of phenolic compounds and antioxidant activity compared to untreated beans up to 24% and 31%, respectively, while reducing the MRP. It was concluded that PEF pretreatment may be a valuable technique for obtaining better extraction yield and caffeine concentration, and lower MRP. Furthermore, application of PEF treatment on green coffee beans showed more promising results. PubDate: 2022-05-01
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Abstract: Abstract Pulsed electric field (PEF) was used as a pre-treatment to investigate the oil intake and color of zucchini and eggplant slices after frying. Samples were PEF-treated at 1.0 kV/cm of electric field strength, and 1.0 kJ/kg (PEF1) and 3.0 kJ/kg (PEF3) of specific energy inputs. Frying was performed at 180 °C for 2 min. PEF3 treatment of zucchini reduced the oil content (> 32%) significantly compared to control samples whereas statistically same oil contents were obtained for eggplant. No significant differences were observed for the moisture contents of PEF-treated and untreated zucchini samples. On the other hand, moisture change was noticeable for the eggplant. Higher browning index values were calculated for PEF-treated vegetables, but this seemed to be highly dependent on specific energy inputs. Results revealed that PEF processing can be used before deep frying to reduce the oil content of zucchini with the formation of desired brown color. PubDate: 2022-04-22
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Abstract: Abstract Cold plasma (CP) is an innovative technology for non-thermal food processing. Low temperature and active particles during CP processing play a significant role in limiting nutrient loss in food and modifying biomacromolecules. So far, numerous works have been carried out on the use of CP in food processing. However, the effectiveness of the CP pre-extraction treatment on the structural morphology and rheological properties of pectin fractions extracted from okra pods is not described yet. Therefore, the study aimed to evaluate the effect of CP on the changes in structural morphology and rheological properties of water-soluble pectin (WSP), chelator-soluble pectin (CSP), and diluted alkali-soluble pectin (DASP) fractions extracted from okra pods. The yield of extraction depended on the type of solvent and the duration of CP treatment. The short CP treatment (5 s) caused the suspension of extraction, while longer treatments (15 and 30 s) contributed to the formation of microcracks on the surface of okra that favored efficient extraction yields. Pectins extracted from okra belonged to the group of the low methylated ones. The degree of methylation was <50%, and it depended on the solvent type but not on the treatment. WSP fraction was characterized by the highest viscosity, and it was followed by the viscosities of DASP and CSP. CP treatment caused a slight change in the nature of fluid from dilatant towards Newtonian (CSP and DASP) or pseudoplastic behavior (WSP). The acquired knowledge may be useful for better understanding and optimization of technologies based on the CP treatment. PubDate: 2022-04-19
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Abstract: Abstract Evaluating the in vitro antifungal capability of films formulated with chitosan support supplemented with cell-free supernatants (CFSs) of several lactic acid bacteria (LAB) against C. gloeosporioides, a phytopathogenic fungus that causes spoilage of fruits and vegetables was the main objective of this research. Several concentrations of CFS (6.25%, 12.5%, 25%, 37.5%, 50%, 75% and 100%, v/v) from three LAB (Lacticaseibacillus paracasei TEP8, Lactiplantibacillus pentosus TEJ4 and Lactiplantibacillus plantarum TEP15) with antifungal activity were incorporated into aqueous solutions of 1.5% (w/v) low molecular weight chitosan. From these formulations, it was found that the films with 75%, 50% and 25% CFS from the three strains exceeded 50% inhibition, while only the films containing 6.25% CFS from the TEJ4 and TEP15 strains exhibited the same effect. L. pentosus TEJ4 and L. plantarum TEP15 maintained high inhibition levels (> 79%) at low CFS concentrations, which suggests that they can be used in films to improve the postharvest quality of fruit. PubDate: 2022-04-12
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Abstract: Abstract Apple peel is the main solid part of the industrial waste generated during the production of apple juice or cider or apple vinegar. The effect of extraction of polyphenols from apple peels using ultrasonication in water carbon dioxide (CO2) systems was studied. Apple peels were extracted in water CO2 system at different CO2 concentrations (0–7.05 mmol/L) compared to different conventional solvents (distilled water and 10% ethanol/methanol aqueous solvent) without and with ultrasound treatment (the total specific energy input of ultrasound, W = 0.242 kW•h/kg) at room temperature. The extraction TPC and water holding capacity of apple peel samples both had a significant increase using ultrasonication for all solvents. In addition, the CO2 concentration in water CO2 system of 5.28 mmol/L was optimal for polyphenols extraction, including total polyphenol content (TPC), total flavonoid content (TFC), and proanthocyanidins content and antioxidant capacity (DPPH) enhancement using ultrasonication. The pH and electrical conductivity of liquid extracts increased with the increase of CO2 concentration in water CO2 system. Therefore, the water CO2 system could improve the extraction efficiency of polyphenols and active substances in apple peels using ultrasonication. PubDate: 2022-04-12
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Abstract: Abstract The main objective of this study was to investigate the impact of atmospheric and vacuum cold plasma on extraction efficiency of polyphenols from de-oiled rice and corn bran. Further, the extracted phenolic compounds from rice and corn bran were analysed for their bioactivity, in vitro digestibility, cytotoxicity and anti-inflammatory activities. In this study, cold plasma processing was observed to significantly (p < 0.05) enhance the content of individual polyphenols extracted from rice bran (vanillin, ferulic acid, sinapic acid and chlorogenic acid) and corn bran (4-hydroxybenzaldehyde, p-coumaric, sinapic acid and ferulic acid) in comparison with conventional extraction. Moreover, significant increment was also found in total phenolic content, total flavonoid content and antioxidant activity of extracted polyphenols. In vitro digestibility was observed higher for vacuum cold-plasma-treated rice bran polyphenol, while it was higher for atmospheric cold-plasma-treated corn bran polyphenols. Cell viability and anti-inflammatory activity were also found to be significantly enhanced (p < 0.05) with cold-plasma-extracted polyphenols. The enhanced release of polyphenols could be due to puncture in brans upon cold plasma treatment as revealed through scanning electron microscope. Hence, the present study documented the use of atmospheric and vacuum cold plasma for the first time for enhanced extraction of polyphenols from industrial waste like rice and corn bran. Also, the obtained polyphenols were observed for better in vitro digestibility, cell viability and anti-inflammatory activity. PubDate: 2022-04-09
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Abstract: Abstract The detection of bruises plays a vital role in the quality evaluation of strawberries. This study aimed to detect strawberry bruises based on thermal images and classify bruises using a convolutional neural network (CNN). A simple active thermal imaging system was used to capture 2903 thermal images collected from 400 strawberries over 5 days. Moreover, the temperature difference between the bruised area and the unbruised area of the strawberry over time was analyzed. Some of the most advanced pretrained CNN models and the optimized CNN model were evaluated for the classification of unbruised and bruised strawberries based on collected thermal images. The results show that the accuracy of the optimized CNN network is 0.98, which is much higher than the accuracy of the pretrained models. Thus, this study provides a high degree of accuracy in the classification of unbruised and bruised strawberries using the optimized CNN model based on its thermal images, indicating which can be an effective method of detecting and classifying strawberries. PubDate: 2022-04-07
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