An image analysis based expert system for assessing the quality of freeze-dried protein formulations
نویسندگان
چکیده
Development of freeze-dried protein formulations is a complex and time consuming task, complicated by the numerous excipients available, the choice of processing conditions and the number of quality attributes to evaluate. The aim of this study was to investigate the feasibility of developing an expert system, based on image analysis and fuzzy logic, for high throughput evaluation of the quality of the freeze-dried cake. Samples consisted of different concentrations of mannitol, sucrose and model protein. After freeze drying, images were acquired and analyzed to obtain measures for collapse and appearance of the cake. Based on fuzzy logic and the results from image analysis an expert system was constructed. The crisp inputs from image analysis were first fuzzified into linguistic descriptors of cake properties. A set of rules was constructed and the output defuzzified from visual cake evaluations to a score on a numeric scale. Finally the system was tested on samples with different properties. The system was found to preform satisfyingly showing the feasibility of constructing a more elaborate one with more inputs.
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