Name: Author Spotlight: Innovative Ice Cream Melting Behavior Analysis Through a Computer Vision System
Uploaded: 2024-10-04T12:40:00
Description: Melting behavior is one of the most important quality indices of ice cream. It is usually evaluated by gravimetric methods and expressed in terms of ...

&#8203;1. Experimental setup and procedures for melting trials
<ol>
	<li>Ice cream sample preparation
	<ol>
		<li>Choose transparent cups of fixed volume and shape, with lids. Cut two long stripes of baking paper about 2 cm in width, and, with the help of paper tape, fix them to the inside walls of the cup to form a cross at the bottom. Start to fill the cup with the ice cream sample by using a spatula. 
		NOTE: Before starting, be sure that the ice cream has a temperature in the range of -7 &#176...

Studying Ice Cream Melting Behavior Using a Computer Vision System

<ol>
	<li>Marshall, R. T., Arbuckle, W. S. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=.">.</a> Ice Cream. , (1996).</li><li>Goff, H. D., Hartel, R. W. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=.">.</a> Ice Cream. , (2013).</li><li>Metilli, L., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Investigating+the+microstructure+of+soft,+microporous+matter+with+synchrotron+X-ray+tomography.">Investigating the microstructure of soft, microporous matter with synchrotron X-ray tomography.</a> Materials Characterization. 180, 111408 (2021).</li><li>Liu, X., Sala, G., Scholten, E. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Structural+and+functional+differences+between+ice+crystal-dominated+and+fat+network-dominated+ice+cream.">Structural and functional differences between ice crystal-dominated and fat network-dominated ice cream.</a> Food Hydrocolloids. 138, 108466 (2023).</li><li>Alamprese, C., Foschino, R., Rossi, M., Pompei, C., Savani, L. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Survival+of+Lactobacillus+johnsonii+La1+and+influence+of+its+addition+in+retail-manufactured+ice+cream+produced+with+different+sugar+and+fat+concentrations.">Survival of Lactobacillus johnsonii La1 and influence of its addition in retail-manufactured ice cream produced with different sugar and fat concentrations.</a> International Dairy Journal. 12 (2-3), 201-208 (2002).</li><li>Alamprese, C., Foschino, R. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Technology+and+Stability+of+Probiotic+and+Prebiotic+Ice+Cream.">Technology and Stability of Probiotic and Prebiotic Ice Cream.</a> Probiotic and Prebiotic Foods: Technology, Stability and Benefits to Human Health. , (2011).</li><li>Golnabi, H., Asadpour, A. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Design+and+application+of+industrial+machine+vision+systems.">Design and application of industrial machine vision systems.</a> Robotics and Computer-Integrated Manufacturing. 23 (6), 630-637 (2007).</li><li>Patel, C., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=DBGC:+Dimension-based+generic+convolution+block+for+object+recognition.">DBGC: Dimension-based generic convolution block for object recognition.</a> Sensors. 22 (5), 1780 (2022).</li><li>Bhatt, D., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=CNN+variants+for+computer+vision:+History,+architecture,+application,+challenges+and+future+scope.">CNN variants for computer vision: History, architecture, application, challenges and future scope.</a> Electronics. 10 (20), 2470 (2021).</li><li>Zhu, L., Spachos, P., Pensini, E., Plataniotis, K. N. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Deep+learning+and+machine+vision+for+food+processing:+A+survey.">Deep learning and machine vision for food processing: A survey.</a> Current Research in Food Science. 4, 233-249 (2021).</li><li>Donhowe, D. P., Hartel, R. W. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Recrystallization+of+ice+in+ice+cream+during+controlled+accelerated+storage.">Recrystallization of ice in ice cream during controlled accelerated storage.</a> International Dairy Journal. 6 (11-12), 1191-1208 (1996).</li><li>Vel&#225;squez-Cock, J., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Influence+of+cellulose+nanofibrils+on+the+structural+elements+of+ice+cream.">Influence of cellulose nanofibrils on the structural elements of ice cream.</a> Food Hydrocolloids. 87, 204-213 (2019).</li><li>Moriano, M. E., Alamprese, C. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Honey,+trehalose+and+erythritol+as+sucrose-alternative+sweeteners+for+artisanal+ice+cream.+A+pilot+study.">Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal ice cream. A pilot study.</a> LWT-Food Science &amp; Technology. 75, 329-334 (2017).</li><li>Loffredi, E., Moriano, M. E., Masseroni, L., Alamprese, C. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Effects+of+different+emulsifier+substitutes+on+artisanal+ice+cream+quality.">Effects of different emulsifier substitutes on artisanal ice cream quality.</a> LWT-Food Science &amp; Technology. 137, 110499 (2021).</li><li>Loffredi, E., Alamprese, C. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Optimisation+of+a+blend+of+emulsifier+substitutes+for+clean-label+artisanal+ice+cream.">Optimisation of a blend of emulsifier substitutes for clean-label artisanal ice cream.</a> LWT-Food Science &amp; Technology. 173, 114338 (2023).</li><li>Moriano, M. E., Alamprese, C. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Organogels+as+novel+ingredients+for+low+saturated+fat+ice+creams.">Organogels as novel ingredients for low saturated fat ice creams.</a> LWT-Food Science &amp; Technology. 86, 371-376 (2017).</li></ol>

The proposed CVS allows the calculation of the shape and area retention indexes of ice cream samples during melting, besides visualizing the melting process. It can be coupled with the traditional gravimetric method applied to assess the melting behavior of ice cream5, to obtain results related to the aspect of the ice cream. This is very important because consumers evaluate its quality also based on the visual appearance of the product, and the ability to keep the shape during melting is linked t...

Ice cream is a multi-phase system in which liquid, solid, and gas phases are strictly connected. The continuous liquid phase envelops air bubbles and ice crystals, and it contains partially crystallized fats, colloidal proteins, salts, sugars (eventually crystallized), and stabilizers. The ice cream composition varies depending on the local market requests and possible regulations. Although the processing technology affects the characteristics of the final ice cream, each constituent plays an important role in defining the product quality1. Melting behavior is one of the most important quality indices of ice cream, considering phenomena occurring both during consumption and in the mouth. With heat penetration into the ice cream, ice crystals melt, and water diffuses and mixes with the serum phase, which can drain through the remaining structure2. A fast-melting product is undesirable for comfortable eating but also for guaranteeing a higher heat-shock resistance. However, slow-melting products also indicate some defects in the formulation1. It is known that ice cream microstructure is responsible for melting properties3, but contrasting results have been published so far, showing that knowledge about the influence of microstructural factors on melting is still limited4. Thus, more studies are necessary to elucidate the meltdown mechanism, which is crucial also in the design of new formulations3.
Melting behavior is usually evaluated by gravimetric methods and expressed in terms of starting time and rate of melting5. A given portion of ice cream is placed on a wire mesh in a controlled temperature cabinet, and the weight of the melted product is registered. From the weight-time curve, three phases can be highlighted: the lag phase during which heat penetration occurs, the fast-melting phase with the dilute serum phase flowing through the ice cream structure at the maximum rate, and the stationary phase, where most of the product has dripped out2.
With the gravimetric method, slow- and fast-melting products can be recognized; however, the aspect of ice cream during meltdown is important too, because shape retention is linked to a good composition and structure of the product6. Thus, a procedure based on a computer vision system (CVS) can support the already existing gravitational methodology by allowing the study of the product&#39;s appearance during melting. CVSs can acquire numerous food attributes3 (e.g., size, weight, shape, texture, and color) with accurate details that cannot be observed by the human eye. Such systems are usually made of digital cameras and image processing software7. Indeed, a protocol based on CVSs includes two main steps: 1) image acquisition and 2) image processing. Various levels of image processing can be applied7, from the simplest to the more complex, such as deep-learning methods for Artificial Intelligence development8,9. Great attention has been recently paid to CVSs in the food sector, and a high number of applications have been developed for food safety inspection, food processing monitoring, foreign object detection, and other fields. They are fast, efficient, and non-destructive, thus representing valid tools to provide consumers with safe foods of high quality10.
In the field of ice cream, an image analysis method was suggested to study ice recrystallization by optical microscopy11. More recently, X-ray computed tomography images were processed to analyze the 3D microstructure of soft-porous matters, including ice cream3. However, the elaboration of simple digital Charge Coupled Device (CCD) images can present several advantages in terms of easiness of acquisition and rendering of the ice cream aspect as perceived by consumers. Some Authors show images of ice cream during melting12, but, to the best of our knowledge, the extraction of numerical indices from the images was reported for the first time by Moriano and Alamprese13.
Therefore, the protocol here proposed, based on the work by Moriano and Alamprese13, illustrates a simple CVS that can be applied to support the already existing gravitational methodology for the study of ice cream melting behavior. A block diagram of the proposed method is illustrated in Figure 1. The use of such a system allows the calculation of two melting indices related to shape retention and the melting rate. In particular, the paper describes for the first time the detailed experimental setup and procedure for digital image acquisition during ice cream meltdown and the image processing steps. Besides, the results obtained from ice creams produced with different sweeteners (i.e., sucrose, sucromalt, and erythritol) are reported to show the potential of the method.
<img alt="Figure 1" class="xfigimg" src="/files/ftp_upload/66114/66114fig01.jpg" /> 
Figure 1: Block diagram of the proposed methodologies. Summary of the general steps for the proposed Computer Vision System and the gravimetric method for studying ice cream melting behavior. <a href="https://www.jove.com/files/ftp_upload/66114/66114fig01large.jpg" target="_blank">Please click here to view a larger version of this figure.</a>

<table border="1" fo:keep-together.within-page="1" fo:keep-with-next.within-page="always">
	<tbody>
		<tr>
			<td>Cabinet</td>
			<td>Cavallo s.r.l.</td>
			<td>FTX700</td>
			<td>Location for the melting test</td>
		</tr>
		<tr>
			<td>Digital camera</td>
			<td>Sony Group Corp</td>
			<td>DSC-S650</td>
			<td></td>
		</tr>
		<tr>
			<td>Digital scale</td>
			<td>Gibertini Elettronica</td>
			<td>EU-C 4002 LCD</td>
			<td></td>
		</tr>
		<tr>
			<td>ImagePro Plus 7.0</td>
			<td>Media Cybernetics, Inc</td>
			<td>N/A</td>
			<td>Image analysis elaboration software</td>
		</tr>
		<tr>
			<td>Microsoft Excel</td>
			<td>Microsoft</td>
			<td>N/A</td>
			<td>Data and graphical elaboration</td>
		</tr>
		<tr>
			<td>Scalecom</td>
			<td>Gibertini Elettronica</td>
			<td>N/A</td>
			<td>Digital scale software acquisition</td>
		</tr>
		<tr>
			<td>Tripod</td>
			<td>Manfratto</td>
			<td>#055</td>
			<td></td>
		</tr>
	</tbody>
</table>

a computer vision system for the assessment of ice cream melting behavior

Melting behavior is one of the most important quality indices of ice cream. It is usually evaluated by gravimetric methods and expressed in terms of starting time and rate of melting. However, the aspect of ice cream during melting is also important because shape retention is linked to a good structure of the product. The protocol proposed here illustrates a computer vision system (CVS) that can be used to support the already existing gravitational methodology to calculate two new melting indices related to shape retention and melting rate. Pictures of ice cream during melting are taken every 15 min for a total of 90 min. Afterward, digital images are elaborated using a purposely developed image processing method to calculate ice cream area, height, and width. The ratio between height and width at each melting time, referred to&#160;the ratio at time 0 (Rt/R0), is an index of the shape retention of ice cream, while the area at the different melting times referred to the area at time 0 (At/A0) is related to the melting rate. This computer vision system allows the obtaining of highly sensitive and reliable results, and it can be applied not only to ice cream but also to different food matrices, such as whipped milk cream or egg albumen.

Author Spotlight: Innovative Ice Cream Melting Behavior Analysis Through a Computer Vision System

A Computer Vision System for the Assessment of Ice Cream Melting Behavior

This research aims to propose a computer vision system procedure to study one of the most important features of ice cream, which is the melting behavior. Usually, melting behavior is studied by a gravimetric approach, giving information about the initial time of melting and the rate of melting. However, the aspect of the product during melting is also very important, and this method calculates a couple of indexes related to the shape and size retention of ice cream during the meltdown.The advantage of using a computer vision system in the ice cream melting evaluation relies on the increased sensitivity in detecting small variations compared to the gravimetric method, and on the possibility to elaborate data related to the visual appearance of the product during meltdown. The computer vision system approach here proposed can be easily applied to other food products for which the melting rate and shape retention index are important, such as mousses and foams like whipped milk cream and egg albumin. These can lead to a better understanding of the meltdown mechanism, which is related to different factors.

As an example of the proposed CVS outputs, results of meltdown analyses for three different ice cream formulations are shown, compared with data obtained from the gravimetric method. In particular, the melting behavior of ice creams made with different sweeteners (i.e., sucrose, sucromalt, and erythritol) was studied.
Table 1 and Figure 5A show the results of the shape retention index (Rt/R0) for the three ice cream samples d...

Here, we present a protocol based on a computer vision system (CVS) to determine the melting behavior of multi-phase food systems.

Melting behavior is one of the most important quality indices of ice cream. It is usually evaluated by gravimetric methods and expressed in terms of ...