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KMID : 1134820170460030374
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 3 p.374 ~ p.380
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Sea Cucumber (Stichopus japonicus) Grading System Based on Morphological Features during Rehydration Process
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Lee Choong-Uk
Yoon Won-Byong
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Abstract
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Image analysis and k-mean clustering were conducted to develop a grading system of dried sea cucumber (SC) based on rehydration rate. The SC images were obtained by taking pictures in a box under controlled light conditions. The region of interest was extracted to depict the shape of the SC in a 2D graph, and those 2D shapes were rendered to build a 3D model. The results from the image analysis provided the morphological features of the SC, including length, width, surface area, and volume, to obtain the parameters of the k-mean clustering weight. The k-mean clustering classified the SC samples into three different grades. Each SC sample was rehydrated at 30°C for 40 h. During rehydration, the flux of each grade was analyzed. Our study demonstrates that the mass transfer rate of SC increased as the surface area increased, and the grade of SC was classified based on rehydration rate. This study suggests that the optimal rehydration process for SC can be achieved by applying a suitable grading system.
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KEYWORD
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k-mean clustering, sea cucumber, rehydration, image analysis, grading system
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