Selahaddin Batuhan AKBEN, Selin KALKAN, Demet ÇANGA

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

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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