Quantification of enzymatic browning kinetics in pear slices using non-homogenous L* color information from digital images

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dc.contributor.authorQuevedo, Roberto
dc.contributor.authorDiaz, Oscar
dc.contributor.authorCaqueo, Arnaldo
dc.contributor.authorRonceros, Betty
dc.contributor.authorAguilera, J. M.
dc.date.accessioned2024-01-10T13:16:53Z
dc.date.available2024-01-10T13:16:53Z
dc.date.issued2009
dc.description.abstractA "fractal browning indicator" (FBI) methodology is presented, describing enzymatic browning based on irregular color patterns from digital pear slice surface images. It uses the Fourier fractal texture images to calculate a fractal dimension (FD) value in a selected area of the image, which represents the complexity of color distribution (lightness or L*) in the area analyzed. During the procedure, colors from digital images were first transformed to L*a*b* space color using a transformation function, in order to derivate a lightness color parameter (L*). Experiments were carried out in three pear cultivars: Packham pear (PP); Hosui Asiatic pear (AP) and Berries Pear (BIP). During the kinetics, the L* decreased when the FD increased, indicating a greater complexity in the distribution of the L* values in a selected analyzed area, during enzymatic browning kinetics, for all cultivars. The empirical power-law model was suitable for correlating enzymatic browning kinetics data both for the FBI and the traditional method (L* mean value is used). However, enzymatic browning rates for PP cultivars, using the FBI method, were 25 times higher than the rates obtained with the traditional method; and 4 times higher for other cultivars respectively. The empirical non first-order model was established for all cultivars for the FBI and traditional methods. (C) 2009 Elsevier Ltd. All rights reserved.
dc.fechaingreso.objetodigital01-04-2024
dc.format.extent7 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.lwt.2009.03.011
dc.identifier.issn0023-6438
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2009.03.011
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/78620
dc.identifier.wosidWOS:000266964000008
dc.information.autorucIngeniería;Aguilera JM;S/I;99054
dc.issue.numero8
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final1373
dc.pagina.inicio1367
dc.publisherELSEVIER SCIENCE BV
dc.revistaLWT-FOOD SCIENCE AND TECHNOLOGY
dc.rightsacceso restringido
dc.subjectEnzymatic browning
dc.subjectColor
dc.subjectPear slices
dc.subjectComputer vision systems
dc.subjectFourier fractal texture
dc.subjectTEXTURE ANALYSIS
dc.subjectAPPLE SLICES
dc.subjectPHENOLIC COMPOSITION
dc.subjectASCORBIC-ACID
dc.subjectPOTATO-CHIPS
dc.subjectFOOD QUALITY
dc.subjectINHIBITION
dc.subjectFRUITS
dc.subjectPREVENTION
dc.subjectMATURITY
dc.titleQuantification of enzymatic browning kinetics in pear slices using non-homogenous L* color information from digital images
dc.typeartículo
dc.volumen42
sipa.codpersvinculados99054
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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