Texture measurements analyzer

Feature extraction process Evaluate each patch with texture and shape descriptor. As for texture we analyze feature of contrast, correlation, energy and homogeneity of each medical image. We also measure noise and blur for quality characteristics evaluation. For shape descriptor we use Hu moment invariant and Fourier transform analysis. Finally for color feature we used color histogram descriptor. 

The solid-like properties may be measured by non-destructive dynamic rheology analysis or by destructive methods using a Penetrometer, Jelly Tester, Instron instruments, or other types of texture analyzers. The latter methods are the most useful due to their simplicity and speed. Texture analysis of whippable emulsion must always be compared with the amount of air incorporated into the foam, which is known as percentage overrun and is calculated as follows ... 

Waterside problems that lead to decreases in efficiency and material deterioration can be caused by a variety of mechanisms, such as electrochemical corrosion and deposition of foulants. These problems can be exacerbated by low flow, poor operational practice, process contamination, or specific stresses. It is also important to try to determine cause and effect relationships in order to provide a logical and practical water treatment solution. Such a solution will usually involve some form of cleaning, plus a combined engineering and chemical action plan. Inspection may be made easier by the use of a Boroscope or similar optical/video recording device. The color, texture, and quantity of all deposits should be noted, measurements of pits taken, and microbiological contaminants analyzed. It may be useful to conduct biocide efficiency tests on bacterial slimes. The period when a heat exchanger is open for inspection may be an opportune time for the permanent installation of ports for corrosion-monitoring probes. 

Relationship between Palatability and Umami. Yamanaka et at. (40) collected words expressing "palatability". They did this by asking people to write down their definition of palatability, excluding appearance, aroma and texture. From the total of 1900 expressions obtained, 38 of them were selected as important. The similality between each pair of the expressions was measured on a 5-point scale using a mass panel. The data obtained were analyzed by principal component analysis and cluster analysis. As a result, concrete expressions of palatability were classified into the following five groups ... 

Because texture is such an important property in foods, a brief diseussion of its meaning, quantification and implications is presented. The term texture refers to an elusive but important quality attribute of foods that is difficult to measure or analyze. Nevertheless, it is clear that whether testing is performed in our mouth or by an engineering device, what is being measured is the manifestation of the structural... 

No significant difference of texture between the size fractions was observed. Dissolution tests also showed no considerable change in the dissolution rate of the SDDP fractions analyzed. SDDP particles were shown to consist of agglomerates comprised of micronized drug substance and excipients particles. The SDDP agglomerated spherical particles are porous. The intraparticular pore diameter measured value is approximately 0.6pm for all specimens analyzed. 

Change in percent recovery (springiness) in marshmallow measured using Instron texture analyzer over 17 weeks of storage at 21% RH and 25°C. 

The mechanical properties of the films were determined with a texture analyzer TA-XT21 (Microstable System, Godaiming, England). Prior to the measurements, film samples were conditioned in the same environment at 25°C and 58% RH for at least 2 days. All properties measurements were performed immediately after removing film specimens from the chamber to minimize moisture variances of these natural hydrophilic films. 

Texture determination textural properties of starch gels were determined using a TA-XT2 texture analyzer (Stable Micro Systems, Scarsdale, NY, USA). A textural profile analysis (TPA) test was performed using a 0.50 S sphere (0.5 in. diameter) probe on gels equilibrated to room temperature to measure hardness and adhesiveness. Only the samples with starch concentration of 10% (% s/w) could be analyzed because they had a texture that fell within the detectability limit of the instrument. At least ten replicates were rim for each gel. 

Moisture content was determined by drying them under vacuum to constant weight at 60°C (AOAC, 1980). Water activity was measured at 25°C by using a Decagon Cx-3 (Aqualab) hygrometer. Mechanical properties of dried samples with different water content were analyzed at 30°C by using a puncture test with a Universal Texture Analyser (TA.XT2, Stable Micro Systems). A cylindrical 2.0 mm diameter pimch was used at a penetration rate of 1.5 mm/sec until total sample penetration. Determinations were made in five different samples with the same water content. 

In recent years various test instruments have been developed to measure texture of a number of food products. Some of these instruments also have been used to test jellies. One of these is the Voland Stevens Texture Analyzer (Fig. 4). 

A15% protein solution was heated in 200mL cans for 60min. The gel strength, expressed in grams, was measured at room temperature with a Stevens Texture Analyzer [74] (cylindrical plunger 1 ) to a penetration depth of 40mm at a speed of 2.0mm/s (Table 3.9). 

FIGURE 11.7 (a) Peak force (adhesive strength) and (b) work of adhesion of HPC and HPC HPMC films measured using Texture Analyzer and rabbit intestinal mucosa as a substrate (n = 5). (Reprinted with permission from Repka, M.A. et al., Eur. J. Pharm. Biopharm., 59, 189, 2005.)... 

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