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Memorias de investigación
Ponencias en congresos:
A vision system to identify aflatoxin contaminated cashews and pistachios
Año:2009
Áreas de investigación
  • Agricultura
Datos
Descripción
Fluorescence techniques have a great potential for detecting aflatoxin contaminated foods, since this metabolite can excrete Kojic acid, which is fluorescent after ultraviolet illumination. The final purpose of this research was to detect defects on the nuts surface (pistachios and cashews) due to aflatoxin contamination. The results of the application of a fluorescent sorting method (6 Wood lamps, ¿ = 365 nm) based on a vision system are presented. During the analysis 82 samples, half of which from lots known to be contaminated with aflatoxin, were evaluated. Two images for each sample were acquired at six wavelengths, included in the range between 410 and 600 nm. For each sample the main of the gray level of 3 ROI (Region of Interest, corresponding to healthy and infected tissue) was calculated, after extraction the 480 nm colour plane from the 600 nm one, in order to highlight the fluorescent stain. Finally, the optimal optical range to separate contaminated and uncontaminated nuts was selected through a statistical analysis. It was observed that 520 nm is the optimal wavelength to discriminate contaminated and uncontaminated pistachios, while two main wavelengths (440, 600 nm) were identified to use in sequence to discriminate healthy and infected cashews.
Internacional
No
Nombre congreso
V Congreso Nacional y II Congreso Ibérico AGROINGENIERÍA 2009
Tipo de participación
960
Lugar del congreso
Lugo
Revisores
No
ISBN o ISSN
978-84-692-5560-5
DOI
Fecha inicio congreso
28/09/2009
Fecha fin congreso
30/09/2009
Desde la página
1
Hasta la página
1
Título de las actas
A vision system to identify aflatoxin contaminated cashews and pistachios
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Loredana Lunadei . (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: LPF-TAg: Laboratorio de Propiedades Físicas y Tecnologías Avanzadas en Agroalimentación
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