Abstract
To meet the increasing demand of Indian fermented food which is health soothing and to maintain its quality, the automation of the process is a must. Automation helps in enhancing the quality of processed food products. The Indian food: “KHAMAN”, a fermented snack, is made up of pulses powder, oil, curd as starter and water. Thoroughly mixed batter is steamed to produce desired quality spongy “KHAMAN”. The microstructure of this food product is directly related with the textural properties of the food. This paper describes the image processing techniques for the calculation of the void space of the Indian fermented food known as “KHAMAN” using X-ray Microtomograpny (μCT).The X-ray Microtomogrphic images were used for the analysis of percentage void space in the cooked food. The analysis of void space (air measurement) was done using the volume analysis on the set of cross sectional images of the cooked food samples. The μCT is useful for full 3D imaging of large samples (e.g. khaman cake with a length of 10mm) with a resolution of about 6μm. The image analysis was used for the calculation of the % void porosity space in the food. The percentage of void space measured for different food samples using the algorithm were found close to the practical measurements.
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