Journal article
Advanced panel training on visual Gestalt evaluation of biocrystallization images: ranking wheat samples from different extract decomposition stages and different production systems.

Publication Details
Fritz, J.; Athmann, M.; Andersen, J.
Publication year:
Biological Agriculture and Horticulture
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Biocrystallization images are formed in reaction with foods; in the
course of the evaporation of the water from food extracts in presence of
copper chloride, crystalline structures are formed. The structures are
known to reflect food quality, such as degree of decomposition.
Individual expert evaluators have suggested that crystallization images
of samples from organic production contain fewer signs of decomposition
and that this feature can distinguish organic foods from their
conventional counterparts. To further assess the scientific merits of
this methodology, a panel of nine evaluators was trained in the visual
assessment of biocrystallization images and asked to rank the visual
Gestalt decomposition level of encoded images of wheat extracts from i)
the same production system at five different decomposition stages and
ii) organic production systems vs. conventional production systems aged
for the same amount of time. The panel was trained by supervised
classification on the basis of defined criteria and intra- and
inter-personal variation was assessed. Statistical evaluation showed
that the panel was highly reliable, and that the method was appropriate
for ranking biocrystallization images of five different decomposition
levels. Furthermore, images of samples from organic or conventional
production systems could be distinguished with high agreement according
to their Gestalt decomposition level with fewer signs of decomposition
in the images of organic samples. The rank order between the organic
systems vs. the conventional systems was significant.


Last updated on 2021-04-05 at 16:34