Effect of surface topography on color and gloss of chocolate samples

Simple item page
dc.contributor.authorBriones, Vilbett
dc.contributor.authorAguilera, Jose M.
dc.contributor.authorBrown, Christopher
dc.date.accessioned2024-01-10T13:47:52Z
dc.date.available2024-01-10T13:47:52Z
dc.date.issued2006
dc.description.abstractDifferent surface roughnesses of six chocolate samples were produced by molding over sandpaper of different graininess. Surfaces were examined for roughness (laser scanning microscopy), color and image texture (digital vision system) and gloss (glossmeter). Samples exhibited significantly different roughness among them expressed by the two parameters used to characterize their surfaces: the statistical average roughness, ARa (mu m), and the area-scale fractal complexity (dimensionless), Asfc. Surfaces of sandpaper and chocolate samples were highly correlated with these two parameters. Surface elements related to roughness were in the order of 3-14 mu m. Gloss of chocolate surfaces diminished exponentially as roughness increased while color (L*, lightness and whiteness index) decreased linearly. Parameters describing image texture, entropy and homogeneity, varied linearly with Asfc values. The structure of the surface of chocolate bars seems to play a decisive role in visual quality appearance. (c) 2005 Elsevier Ltd. All rights reserved.
dc.fechaingreso.objetodigital27-03-2024
dc.format.extent8 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.jfoodeng.2005.08.004
dc.identifier.eissn1873-5770
dc.identifier.issn0260-8774
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2005.08.004
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/79312
dc.identifier.wosidWOS:000239470100004
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.issue.numero4
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final783
dc.pagina.inicio776
dc.publisherELSEVIER SCI LTD
dc.revistaJOURNAL OF FOOD ENGINEERING
dc.rightsacceso restringido
dc.subjectchocolate
dc.subjectcolor
dc.subjectgloss
dc.subjectroughness
dc.subjectcomputer vision
dc.subjecttexture image
dc.subjectIMAGE-ANALYSIS
dc.subjectFRACTAL ANALYSIS
dc.subjectSTABILITY
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleEffect of surface topography on color and gloss of chocolate samples
dc.typeartículo
dc.volumen77
sipa.codpersvinculados99054
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
2024-03-27. Effect of surface topography on color and gloss of chocolate samples.pdf
Size:
2.7 KB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Artículos de revistas