EFFECT OF DRYING ON SURFACE COLOR CHANGE OF APPLE SLICES

摘要：

In this paper, a method based on computer vision was used to analyze the effect of drying on surface color change of apple slices.The hot air convective drying characteristics of thin layer apple were evaluated in a laboratory scale dryer.The computer vision system consisted of a digital camera, illumination chamber, computer hardware and software was developed to capture and process the images.Image analysis can provide color information as color distribution and averages in terms of L*, a* and b* values.The L*a*b* color consists of a luminance or lightness component (L* value), along with two chromatic components: the a* component (from green to red) and the b* component (from blue to yellow).The drying experiments were carried out at 50, 60, 70 and 80 °C and at the air velocities of 1, 1.5 and 2 m/s for constant sample thickness of 4 mm at a thin layer dryer.The initial moisture content of apple was about 5.5 ± 0.1 kg water /kg dry matter.L* parameter at initial time of experiments was reduced, and then value of this parameter increased.b* and a* parameters at during experiment revealed increasing behavior and constant (approximately), respectively.

关键词： Computer vision Color change Apple slice

作者: Mohammad Hossein Nadian Shahin Rafiee SeyedSaeid Mohtasebi Soleiman Hosseinpour Majid Khanali

作者单位: M.Sc.student of Agricultural Machinery Engineering,Department of Agricultural Machinery,Faculty ofAg Department of Agricultural Machinery,Faculty of Agricultural Engineering and Technology,University o Department of Agricultural Machinery,Faculty of Agricultural Engineering and Technology,University o

会议类型: 国际会议

会议名称: The 7th Asia-Pacific Drying Conference(第七届亚太地区干燥会议 ADC2011)

会议地点: 天津

会议语种:英文

页码: 1-8

在线出版日期: 2011-09-18（万方平台首次上网日期，不代表论文的发表时间）