Image Processing Analysis of Prevention for Mold Growth on Bread using Negative Ion Technology
Keywords:
Bread, Mold, Negative Ion, Colour Image Processing,Abstract
Recently, molds on bread can cause Diarrhoea, allergic reactions and respiratory problems. The molds like Aspergillus, Fusarium and Penicillium can produce "Mycotoxins" which is a poisonous substance that can damage the health qualities. Thus, the prevention of mold growth on bread by using negative ion technology is the best alternatives to break the disease. The effect of negative ions can be classified as the spatial distribution of charge particles, sheath structure and collaboration of ozone and negative air ions to prevent microorganism. In this paper, image processing has been used to analyse the image obtained from the bread after a week. Two experiments have been compared to keep track the effect of negative ions on prevention of mold growth on bread which are bread placed in boxes with direct current (DC) fan or without it. In set one, the mold percentages of bread that exposed to negative ions is 3.47% while the bread that does not expose to negative ions is 14.60%. Moreover, for the set two, the mold percentages of bread that exposed to negative ions is 1.18% while the bread that does not expose to negative ions is 14.18%. Set two have a lower percentage of mold as compare to set one due to the air ventilation of the experiment set up. Each of experiment has been analysed using color filtering processing and the result shows that negative ions were successfully in the prevention of mold growth on bread.References
W. Daniell, W.J. Camp, J. and S. Horstman.1991. “Trial of a negative ion generator device in remediating problems related to indoor air quality”. Journal of Occupational and Environmental Medicine, 33(6), pp.681-687.
X. Yan, H. Wang, Z. Hou, S. Wang, D. Zhang, Q. Xu, and T. Tokola. 2015. “Spatial analysis of the ecological effects of negative air ions in urban vegetated areas: A case study in Maiji, China”. Urban Forestry & Urban Greening, 14(3), pp.636-645.
E. Campo, L. del Arco, L. Urtasun, R. Oria and A. Ferrer-Mairal. 2016. “Impact of sourdough on sensory properties and consumers' preference of gluten-free breads enriched with teff flour”. Journal of Cereal Science. 67, pp.75-82.
O. Grillo, V. Rizzo, R. Saccone, B. Fallico, A. Mazzaglia, G. Venora and G. Muratore 2014. “Use of image analysis to evaluate the shelf life of bakery products”. Food research international, 62, pp.514-522.
A. Wishkerman, A. Boglino, M.J. Darias, K. B. Andree, A. Estévez and E. Gisbert. 2016. “Image analysis-based classification of pigmentation patterns in fish: A case study of pseudo-albinism in Senegalese sole”. Aquaculture, 464, pp.303-308.
S. Cubero, M. P. Diago, J. Blasco, J. Tardáguila, B. Millán and N. Aleixos. 2014. “A new method for pedicel/peduncle detection and size assessment of grapevine berries and other fruits by image analysis”. Biosystems Engineering, 117, pp.62-72.
N. P. Jay, R.J. van de Ven and D. L. Hopkins. 2014. “Comparison of rankings for lean meat based on results from a CT scanner and a video image analysis system”. Meat science, 98(2), pp.316-320.
R. Coda, J. Varis, M. Verni, C. G. Rizzello and K. Katina. 2017. “Improvement of the protein quality of wheat bread through faba bean sourdough addition”. LWT-Food Science and Technology, 82, pp.296- 302.
P. Saranraj and P.Sivasakthivelan. 2015. Microorganisms Involved in Spoilage of Bread and Its Control Measures. Bread and Its Fortification: Nutrition and Health Benefits. CRC press Taylor & Francis Group, New York, pp.132-147.
D. M. Kuhn and M. A. Ghannoum. 2003. “Indoor mold, toxigenic fungi, and Stachybotrys chartarum: Infectious disease perspective”. Clinical Microbiology Reviews. Vol. 16, no. 1. pp. 144–172.
Gonzales, R., Woods, R. and Reinhard Klette. 2008. Digital Image Processing. Pearson Education International. New Jersey p.p 321-347.
Downloads
Published
How to Cite
Issue
Section
License
TRANSFER OF COPYRIGHT AGREEMENT
The manuscript is herewith submitted for publication in the Journal of Telecommunication, Electronic and Computer Engineering (JTEC). It has not been published before, and it is not under consideration for publication in any other journals. It contains no material that is scandalous, obscene, libelous or otherwise contrary to law. When the manuscript is accepted for publication, I, as the author, hereby agree to transfer to JTEC, all rights including those pertaining to electronic forms and transmissions, under existing copyright laws, except for the following, which the author(s) specifically retain(s):
- All proprietary right other than copyright, such as patent rights
- The right to make further copies of all or part of the published article for my use in classroom teaching
- The right to reuse all or part of this manuscript in a compilation of my own works or in a textbook of which I am the author; and
- The right to make copies of the published work for internal distribution within the institution that employs me
I agree that copies made under these circumstances will continue to carry the copyright notice that appears in the original published work. I agree to inform my co-authors, if any, of the above terms. I certify that I have obtained written permission for the use of text, tables, and/or illustrations from any copyrighted source(s), and I agree to supply such written permission(s) to JTEC upon request.