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Using X-Ray Imaging Techniques to Determine Density of Foods Shivangi Mohan Kelkar Purdue University

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Using X-Ray Imaging Techniques to Determine Density of Foods Shivangi Mohan Kelkar Purdue University Purdue University Purdue e-Pubs Open Access Dissertations Theses and Dissertations Fall 2013 Using X-ray Imaging Techniques to Determine Density of Foods Shivangi Mohan Kelkar Purdue University Follow this and additional works at: https://docs.lib.purdue.edu/open_access_dissertations Part of the Bioresource and Agricultural Engineering Commons, and the Food Science Commons Recommended Citation Kelkar, Shivangi Mohan, "Using X-ray Imaging Techniques to Determine Density of Foods" (2013). Open Access Dissertations. 151. https://docs.lib.purdue.edu/open_access_dissertations/151 This document has been made available through Purdue e-Pubs, a service of the Purdue University Libraries. Please contact [email protected] for additional information. Graduate School ETD Form 9 (Revised 12/07) PURDUE UNIVERSITY GRADUATE SCHOOL Thesis/Dissertation Acceptance This is to certify that the thesis/dissertation prepared By Shivangi Mohan Kelkar Entitled Using X-ray Imaging Techniques to Determine Density of Foods Doctor of Philosophy For the degree of Is approved by the final examining committee: Martin Okos Chair Carol J Boushey Osvaldo Campanella Ganesan Narsimhan To the best of my knowledge and as understood by the student in the Research Integrity and Copyright Disclaimer (Graduate School Form 20) , this thesis/dissertation adheres to the provisions of Purdue University’s “Policy on Integrity in Research” and the use of copyrighted material. Approved by Major Professor(s): ___________________Martin Okos _________________ ____________________________________ Approved by: Bernard Engel/ R.L. Stroshine 10/07/2013 Head of the Graduate Program Date USING X-RAY IMAGING TECHNIQUES TO DETERMINE DENSITY OF FOODS A Dissertation Submitted to the Faculty of Purdue University by Shivangi Mohan Kelkar In Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy December 2013 i Purdue University West Lafayette, Indiana ii To my parents and my brother ii iii ACKNOWLEDGEMENTS I would like to express my deepest gratitude to my academic advisor Dr. Martin Okos for the guidance, support, and inspiration throughout my PhD program. His invaluable insight and vision helped me accomplish my goals. His forever positive attitude and undying enthusiasm for research was particularly very encouraging! I would also like to thank Dr. Carol J. Boushey for the opportunity to be a part of a unique multi-disciplinary project, TADA. I am glad to have met colleagues from different academic backgrounds and really enjoyed interacting with the whole team. To my other committee members - Dr. Campanella and Dr.Narsimhan, I am extremely grateful for their valuable inputs and feedback during my prelim and final dissertation defense. I also would like to thank Scott Stella, Gary Williams, Scott Brand and all my lab mates for their assistance during the course of my research. I am extremely thankful to Molly Scherer, Xun Zhou, Evan Wibawa, and Mitch Simmonds; for their help with the data collection. iii A special thanks to Azalenah, Preetha, Deepak, Amandeep, Vaishnavi, and Mandar for being wonderful friends and a constant support. I will always cherish the coffee breaks and discussions during the stressful times. Also I would like to extend my appreciation to a special group of friends – ‘Golimar’, for the crazy, fun, and memorable moments at Purdue! iv Lastly I would like to thank my parents and my brother for their patience, absolute support, and unconditional love throughout this journey. They have truly been my source of strength all along. I dedicate my dissertation to them. iv v TABLE OF CONTENTS Page LIST OF TABLES ............................................................................................................ vii LIST OF FIGURES .......................................................................................................... xii ABSTRACT………….. ................................................................................................... xvi CHAPTER 1. INTRODUCTION ................................................................................. 1 CHAPTER 2. LITERATURE REVIEW ...................................................................... 6 2.1 Density and its Definitions .........................................................................6 2.2 Density Variation .......................................................................................9 2.3 Image Acquisition Techniques for Food ..................................................13 2.3.1 X-ray Imaging Techniques ................................................................13 2.3.2 Magnetic Resonance Imaging ............................................................37 2.3.3 Laser Scanner .....................................................................................41 2.3.4 Ultrasonic Imaging .............................................................................43 2.3.5 Microscopic Techniques ....................................................................45 2.4 Digital Imaging and Image Analysis .......................................................50 2.4.1 Characteristics of Digital Image Processing ......................................50 2.4.2 Image Analysis ...................................................................................53 2.5 Conclusion ...............................................................................................55 2.6 References ................................................................................................57 CHAPTER 3. STRENGTHS AND LIMITATIONS OF TRADITIONAL AND CONVENTIONAL DENSITY MEASUREMENT TECHNIQUES ............................... 67 3.1 Density Principles and Methods of Density Measures ............................67 v 3.2 Materials and Methods .............................................................................70 3.2.1 Conventional Density Measurements ................................................70 3.2.2 Density of a Complex Food Based on its Individual Components ....72 3.3 Discussion and Results .............................................................................73 3.4 Conclusion & Future work .......................................................................88 3.5 References ................................................................................................92 CHAPTER 4. DETERMINATION OF APPARENT DENSITY USING X-RAY LINEAR AND MASS ATTENUATION COEFFICIENTS ............................................ 95 vi Page 4.1 Background and Introduction ...................................................................95 4.1.1 Apparent Density using X-ray Linear Attenuation Coefficients .....100 4.2 Materials and Methods ...........................................................................104 4.2.1 X-ray Radiography Procedure .........................................................106 4.2.2 Micro CT Procedure ........................................................................108 4.3 Discussion and Results ...........................................................................109 4.3.1 Apparent Density using X-ray Mass Attenuation Coefficient .........109 4.3.2 X-ray Mass Attenuation Coefficients at Different Energy Levels ...123 4.3.3 Apparent Density using X-ray Linear Attenuation Coefficients .....124 4.4 Conclusion & Future Work ....................................................................134 4.5 Acknowledgements ................................................................................136 4.6 References ..............................................................................................137 CHAPTER 5. DETERMINATION OF POROSITY USING X-RAY LINEAR ATTENUATION COEFFICIENTS AND IMAGE PROCESSING & ANALYSIS ..... 140 5.1 Background and Introduction .................................................................140 5.1.1 Porosity as a Function of X-ray Linear Attenuation Coefficients ...141 5.1.2 Porosity Determination using Image Processing & Analysis ..........144 5.2 Materials and Method ............................................................................145 5.2.1 Porosity using X-ray Linear Attenuation Coefficients ....................145 5.2.2 Porosity by Image Processing & Analysis .......................................147 5.2.3 Porosity by Calculation ....................................................................148 5.3 Discussion and Results ...........................................................................148 5.3.1 Porosity Results using X-ray Linear Attenuation Coefficients ........148 vi 5.3.2 Porosity Results by Image Processing & Analysis ..........................161 5.4 Conclusion & Future Work ....................................................................168 5.5 Acknowledgements ................................................................................170 5.6 References ..............................................................................................171 APPENDICES Appendix A Food Density Determination using MRI ................................................173 Appendix B X-ray Linear Attenuation Plots of Fundamental Food Components .....177 Appendix C Derivation of the Fundamental Density Equation using X-rays ............189 VITA ……………….......................................................................................................193 vii LIST OF TABLES Table .............................................................................................................................. Page Table 2.1 Choi-Okos true density
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