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Evaluation of enzymatic browning in fresh-cut apple slices applying a multispectral vision system
Citation
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 |
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| Author/s: |
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| 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 |
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 |
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| DC Identifier: | https://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 |
