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Real-time monitoring of color variations of apple slices and effects of pre-treatment and drying air temperature

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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 .

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Acknowledgments

We would like to appreciate the financial fund provided by the University of Tehran for supporting this project.

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Authors and Affiliations

  1. Department of Biosystems Engineering of Agricultural Machinery, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

    Mohammad Hossein Nadian & Mahmood Reza Golzarian

  2. Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran

    Shahin Rafiee

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  1. Mohammad Hossein Nadian
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Correspondence to Mohammad Hossein Nadian.

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Nadian, M.H., Rafiee, S. & Golzarian, M.R. Real-time monitoring of color variations of apple slices and effects of pre-treatment and drying air temperature. Food Measure 10, 493–506 (2016). https://doi.org/10.1007/s11694-016-9328-x

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  • DOI: https://doi.org/10.1007/s11694-016-9328-x

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