Nagvanshi Sagar, Goswami T K
Agricultural and Food Engineering Department, IIT Kharagpur, Kharagpur, 721302 India.
J Food Sci Technol. 2021 May;58(5):1673-1681. doi: 10.1007/s13197-020-04677-y. Epub 2020 Aug 8.
The main focus of this study was to develop and calibrate a computerized image analysis system in order to measure the color of banana () under microwave treatment. Bananas were cut into 2 mm slice thickness and dried at two different microwave power level; 540 W and 180 W. An algorithmic was developed which converted RGB color value from a color image into CIE Lab* values very well (Error = 2.163%, Error = 4.458%, Error = 5.224%). Once the calibration is completed, it was applied to measure the color change in the banana slice during drying. The value of L* decreased from 89.01 to 71.17 and from 82.60 to 72.53 for both microwave treated samples suggesting browning is taking place during the drying operation. The value of a* increased from - 0.80 to 11.50 and from - 3.90 to 5.18 for 540 and 180 W microwave treated banana slices respectively suggesting tendency of redness increased. The same type of increment was observed for b* value. It changed from 36.46 to 60.51 and 34.02 to 72.82 for 540 and 180 W microwave treated banana slices, respectively. Artificial Neural Network (ANN) modeling was used for prediction of the developed CVS's values.
本研究的主要重点是开发和校准一个计算机化图像分析系统，以测量微波处理下香蕉（）的颜色。香蕉被切成2毫米厚的薄片，并在540瓦和180瓦两种不同的微波功率水平下干燥。开发了一种算法，该算法能很好地将彩色图像中的RGB颜色值转换为CIE Lab值（误差分别为2.163%、4.458%、5.224%）。校准完成后，将其应用于测量香蕉片干燥过程中的颜色变化。对于两种微波处理的样品，L值分别从89.01降至71.17和从82.60降至72.53，这表明在干燥过程中发生了褐变。对于540瓦和180瓦微波处理的香蕉片，a值分别从 - 0.80增加到11.50和从 - 3.90增加到5.18，这表明发红趋势增加。b值也观察到了相同类型的增加。对于540瓦和180瓦微波处理的香蕉片，b*值分别从36.46变为60.51和从34.02变为72.82。人工神经网络（ANN）建模用于预测所开发的颜色视觉系统（CVS）的值。
