Evaluation of enzymatic browning in fresh-cut apple slices applying a multispectral vision system

Lunadei, Loredana and Galleguillos, Pamela and Diezma Iglesias, Belen and Lleó García, Lourdes (2010). Evaluation of enzymatic browning in fresh-cut apple slices applying a multispectral vision system. In: "International Conference on Agricultural Engineerig. AgEng 2010. Towards Environmental Technologies", 06/09/2010 - 08/09/2010, Clermont-Ferrand, Francia.

Description

Title: Evaluation of enzymatic browning in fresh-cut apple slices applying a multispectral vision system
Author/s:
  • Lunadei, Loredana
  • Galleguillos, Pamela
  • Diezma Iglesias, Belen
  • Lleó García, Lourdes
Item Type: Presentation at Congress or Conference (Article)
Event Title: International Conference on Agricultural Engineerig. AgEng 2010. Towards Environmental Technologies
Event Dates: 06/09/2010 - 08/09/2010
Event Location: Clermont-Ferrand, Francia
Title of Book: Proceedings of the International Conference on Agricultural Engineerig. AgEng 2010. Towards Environmental Technologies
Date: 2010
Subjects:
Freetext Keywords: fresh-cut apples; enzymatic browning; image ana
Faculty: E.U.I.T. Agrícolas (UPM)
Department: Ciencia y Tecnología Aplicadas a la Ingeniería Técnica Agrícola [hasta 2014]
UPM's Research Group: TAGRALIA
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

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

More information

Item ID: 8018
DC Identifier: http://oa.upm.es/8018/
OAI Identifier: oai:oa.upm.es:8018
Official URL: http://ageng2010.com/
Deposited by: Memoria Investigacion
Deposited on: 08 Jul 2011 08:34
Last Modified: 20 Apr 2016 16:57
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