Evaluation of enzymatic browning in fresh-cut apple slices applying a multispectral vision system
| Autor: | Lunadei, Loredana, Galleguillos, Pamela, Diezma Iglesias, Belen, Lleó García, Lourdes |
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| Rok vydání: | 2010 |
| Předmět: | |
| Zdroj: | Proceedings of the International Conference on Agricultural Engineerig. AgEng 2010. Towards Environmental Technologies | International Conference on Agricultural Engineerig. AgEng 2010. Towards Environmental Technologies | 06/09/2010-08/09/2010 | Clermont-Ferrand, Francia Archivo Digital UPM Universidad Politécnica de Madrid |
| Popis: | n this study a vision system was applied for assessing enzymatic browning evolution in fresh-cut apples slices stored at 7.5 °C and 85 % HR. Twenty-four slices were analyzed per day: at zero time and after storage for 1 , 3 ,7 and 9 days. A classification procedure was applied to virtual images obtained as a combination of the red (R) and blue (B) channel (B/R, R-B and R-B/R+B). In all cases, three images based browning reference classes were generated. An external validation was applied to a second set of samples submitted to the same treatments, obtaining a high percentage of samples correctly classified. Camera classification was evaluated according to colorimetric measurements usually utilized to evaluate enzymatic browning: CIE L*a*b* colour parameters and browning index (Bl). Virtual image based on B/R showed the best sensitivity to reflect the change in colours associated with browning |
| Databáze: | OpenAIRE |
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