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Author Nadian, Mohammad Hossein ♦ Rafiee, Shahin ♦ Golzarian, Mahmood Reza
Source SpringerLink
Content type Text
Publisher Springer US
File Format PDF
Copyright Year ©2016
Language English
Subject Domain (in DDC) Natural sciences & mathematics ♦ Chemistry & allied sciences
Subject Keyword Apple slices ♦ Chemical pre-treatment ♦ Computer vision system (CVS) ♦ Color parameters ♦ Artificial neural network ♦ Food Science ♦ Chemistry/Food Science ♦ Engineering
Abstract An attempt was made to quantify the contribution of chemical pre-treatment on the color changes of apple slices during hot air drying. The monitored color attributes of apple slices were computed real time at drying air temperatures of 50, 60, and 70 °C. The apple slices dried in a computer vision system (CVS) assisted-hot air dryer both with and without pre-treatment. The quantities of measured color parameters for pre-treated (P.T.) samples were subtracted from the values obtained for untreated (U.T.) samples at the same water content. For this purpose, an artificial neural network was developed and used satisfactorily for mapping out the color parameters of P.T. samples at calculated moisture ratio for U.T. sample to compute the physio-chemically significant difference. From the results, it can be derived that a CVS seems to be a promising tool when it comes to detecting and monitoring the effects of various pre-treatments on being-processed foodstuffs .
ISSN 21934126
Age Range 18 to 22 years ♦ above 22 year
Educational Use Research
Education Level UG and PG
Learning Resource Type Article
Publisher Date 2016-04-05
Publisher Place New York
e-ISSN 21934134
Journal Sensing and Instrumentation for Food Quality and Safety
Volume Number 10
Issue Number 3
Page Count 14
Starting Page 493
Ending Page 506

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Source: SpringerLink