Application of 3D imaging and analysis techniques for the study of food plant cellular deformations during drying

Rathnayaka, C. M. and Karunasena, H. C. P. and Senadeera, W. and Gu, Y. T. (2017) Application of 3D imaging and analysis techniques for the study of food plant cellular deformations during drying. Drying Technology. pp. 1-14. ISSN 0737-3937


In this investigation, novel 3D imaging and image-analysis tools have been used to observe the deformations of food-plant tissues and single cells during convective air drying at 70°C. A comprehensive investigation was performed to qualitatively and quantitatively analyze the
shrinkage and surface wrinkling of Royal Gala apple parenchyma cellular structure during drying. To study the cellular morphology, 3D contour maps produced by a novel 3D image and surface analysis tool, “Nanovea Expert 3D” were used. ImageJ software was used to quantify the single cell morphological characteristics. During the study, each tissue was observed continuously for the
gradual morphological alterations. It was evident that there is a significant reduction of surface roughness during the drying process. In the case of individual cells, the area reduced approximately by 20% and diameter by 11%. This study provides conclusive proof that 3D contour maps and images combined with the 2D microscopic images could be a highly valuable source of information
in producing data for the validation of 3D computational plant tissue drying models and simulations.

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Item Type: Article (Commonwealth Reporting Category C)
Refereed: Yes
Item Status: Live Archive
Additional Information: Published online 30 June 2017. Permanent restricted access to ArticleFirst version, in accordance with the copyright policy of the publisher.
Faculty/School / Institute/Centre: Current - Faculty of Health, Engineering and Sciences - School of Mechanical and Electrical Engineering
Date Deposited: 31 Aug 2017 04:40
Last Modified: 24 Apr 2018 00:10
Uncontrolled Keywords: image analysis, cellular deformation, drying
Fields of Research : 09 Engineering > 0908 Food Sciences > 090802 Food Engineering
Socio-Economic Objective: E Expanding Knowledge > 97 Expanding Knowledge > 970109 Expanding Knowledge in Engineering
Identification Number or DOI: 10.1080/07373937.2017.1341417

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