The Optimization Method by Using the Transformation of Two Variable Dependent Experiment Results into Image Data and Its Usability in the Food Engineering Applications

Year 2017, Volume: 1 Issue: 1, 58 - 65, 30.08.2017

Selahaddin Batuhan Akben Selin Kalkan , Demet Çanga

Abstract

In this study, it is aimed to
determine the variable values which should be selected to produce the optimal
experiment results in the field of Food Engineering by using image processing
methods. In the study, the matrix of experiment results dependent on two
variable values is transformed into the gray-scale image matrix, then the cells
with the darkest color values (cells with black color is the least-valued) in
the image matrix were identified. Finally, the variable limits (coordinate
limits) of the black color cells have been determined. Determined limits were
considered to be variable limits which will produce the optimal result of the
experiment. The method proposed in the study has been tested in an exemplary
experiment in which the antimicrobial effect of the Lactobacillus casei Shirota against the Staphylococcus aureus is determined by in-vitro. According to the obtained findings, it was confirmed that
the proposed method can be used to determine the optimum variable limits in
similar Food Engineering analyzes. Also which of the image processing methods
would be useful in such optimizations were proposed.

Keywords

Antimicrobial effect, Image processing, Optimization, Two variable dependent analysis

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