Use of Artificial Vision during the Lye Treatment of Sevillian-Style Green Olives to Determine the Optimal Time for Terminating the Cooking Process
This study focuses on characterizing the temporal evolution of the surface affected by industrial treatment with NaOH within the processing tanks during the lye treatment stage of Manzanilla table olives. The lye treatment process is affected by multiple variables, such as ambient temperature, the i...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/14/2815 |
| _version_ | 1797589325341261824 |
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| author | Miguel Calixto López Gordillo Antonio Madueño-Luna José Miguel Madueño Luna Emilio Ramírez-Juidías |
| author_facet | Miguel Calixto López Gordillo Antonio Madueño-Luna José Miguel Madueño Luna Emilio Ramírez-Juidías |
| author_sort | Miguel Calixto López Gordillo |
| collection | DOAJ |
| description | This study focuses on characterizing the temporal evolution of the surface affected by industrial treatment with NaOH within the processing tanks during the lye treatment stage of Manzanilla table olives. The lye treatment process is affected by multiple variables, such as ambient temperature, the initial temperature of the olives before lye treatment, the temperature of the NaOH solution, the concentration of the solution, the variety of olives, and their size, which are determinants of the speed of the lye treatment process. Traditionally, an expert, relaying on their subjective judgement, manages the cooking process empirically, leading to variability in the termination timing of the cook. In this study, we introduce a system that, by using an artificial vision system, allows us to know in a deterministic way the percentage of lye treatment achieved at each moment along the cooking process; furthermore, with an interpolator that accumulates values during the lye treatment, it is possible to anticipate the completion of the cooking by indicating the moment when two-thirds, three-fourths, or some other value of the interior surface will be reached with an error of less than 10% relative to the optimal moment. Knowing this moment is crucial for proper processing, as it will affect subsequent stages of the manufacturing process and the quality of the final product. |
| first_indexed | 2024-03-11T01:04:55Z |
| format | Article |
| id | doaj.art-b4f2ab3928fb43a4a9b6a8075da74cc7 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T01:04:55Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b4f2ab3928fb43a4a9b6a8075da74cc72023-11-18T19:21:55ZengMDPI AGFoods2304-81582023-07-011214281510.3390/foods12142815Use of Artificial Vision during the Lye Treatment of Sevillian-Style Green Olives to Determine the Optimal Time for Terminating the Cooking ProcessMiguel Calixto López Gordillo0Antonio Madueño-Luna1José Miguel Madueño Luna2Emilio Ramírez-Juidías3Graphics Engineering Department, University of Seville, 41013 Seville, SpainAeroespace Engineering and Fluid Mechanical Department, University of Seville, 41013 Seville, SpainGraphics Engineering Department, University of Seville, 41013 Seville, SpainGraphics Engineering Department, University of Seville, 41013 Seville, SpainThis study focuses on characterizing the temporal evolution of the surface affected by industrial treatment with NaOH within the processing tanks during the lye treatment stage of Manzanilla table olives. The lye treatment process is affected by multiple variables, such as ambient temperature, the initial temperature of the olives before lye treatment, the temperature of the NaOH solution, the concentration of the solution, the variety of olives, and their size, which are determinants of the speed of the lye treatment process. Traditionally, an expert, relaying on their subjective judgement, manages the cooking process empirically, leading to variability in the termination timing of the cook. In this study, we introduce a system that, by using an artificial vision system, allows us to know in a deterministic way the percentage of lye treatment achieved at each moment along the cooking process; furthermore, with an interpolator that accumulates values during the lye treatment, it is possible to anticipate the completion of the cooking by indicating the moment when two-thirds, three-fourths, or some other value of the interior surface will be reached with an error of less than 10% relative to the optimal moment. Knowing this moment is crucial for proper processing, as it will affect subsequent stages of the manufacturing process and the quality of the final product.https://www.mdpi.com/2304-8158/12/14/2815table olivesodium hydroxideartificial visiondata interpolation |
| spellingShingle | Miguel Calixto López Gordillo Antonio Madueño-Luna José Miguel Madueño Luna Emilio Ramírez-Juidías Use of Artificial Vision during the Lye Treatment of Sevillian-Style Green Olives to Determine the Optimal Time for Terminating the Cooking Process Foods table olive sodium hydroxide artificial vision data interpolation |
| title | Use of Artificial Vision during the Lye Treatment of Sevillian-Style Green Olives to Determine the Optimal Time for Terminating the Cooking Process |
| title_full | Use of Artificial Vision during the Lye Treatment of Sevillian-Style Green Olives to Determine the Optimal Time for Terminating the Cooking Process |
| title_fullStr | Use of Artificial Vision during the Lye Treatment of Sevillian-Style Green Olives to Determine the Optimal Time for Terminating the Cooking Process |
| title_full_unstemmed | Use of Artificial Vision during the Lye Treatment of Sevillian-Style Green Olives to Determine the Optimal Time for Terminating the Cooking Process |
| title_short | Use of Artificial Vision during the Lye Treatment of Sevillian-Style Green Olives to Determine the Optimal Time for Terminating the Cooking Process |
| title_sort | use of artificial vision during the lye treatment of sevillian style green olives to determine the optimal time for terminating the cooking process |
| topic | table olive sodium hydroxide artificial vision data interpolation |
| url | https://www.mdpi.com/2304-8158/12/14/2815 |
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