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An Application of Image Analysis and Colorimetric Methods on Color Change of Dehydrated Asparagus (Asparagus maritimus L.)
Jasmina Lukinac
orcid.org/0000-0002-0998-0258
; University J.J. Strossmayer of Osijek, Faculty of Food Technology, Department of Process Engineering, F. Kuhaca 18, 31000 Osijek, Croatia
Stela Jokić
; University J.J. Strossmayer of Osijek, Faculty of Food Technology, Department of Process Engineering, F. Kuhaca 18, 31000 Osijek, Croatia
Mirela Planinić
; University J.J. Strossmayer of Osijek, Faculty of Food Technology, Department of Process Engineering, F. Kuhaca 18, 31000 Osijek, Croatia
Damir Magdić
; University J.J. Strossmayer of Osijek, Faculty of Food Technology, Department of Process Engineering, F. Kuhaca 18, 31000 Osijek, Croatia
Darko Velić
; University J.J. Strossmayer of Osijek, Faculty of Food Technology, Department of Process Engineering, F. Kuhaca 18, 31000 Osijek, Croatia
Ana Bucić-Kojić
; University J.J. Strossmayer of Osijek, Faculty of Food Technology, Department of Process Engineering, F. Kuhaca 18, 31000 Osijek, Croatia
Mate Bilić
; University J.J. Strossmayer of Osijek, Faculty of Food Technology, Department of Process Engineering, F. Kuhaca 18, 31000 Osijek, Croatia
Srećko Tomas
; University J.J. Strossmayer of Osijek, Faculty of Food Technology, Department of Process Engineering, F. Kuhaca 18, 31000 Osijek, Croatia
Sažetak
Shape and color are key factors in quality evaluation of fresh asparagus (Asparagus maritimus L.). Typical green color of asparagus comes from the chlorophyll, pigment which has been degradated during drying process. The aim of this paper was to compare color changes of asparagus dried in laboratory tray drier equipment at different temperatures (40 °C, 50 °C, 60 °C and 70 °C) at airflow velocity of 2.75 ms-1. Color changes were obtained by digital image analysis in RGB color model and by chromameter in L*a*b* color model. Basic elements of image analysis system were low voltage halogen lamps with reflector, digital camera and programs for image pre-processing and analysis.
Mean values of color parameters, color changes and correlation coefficients for asparagus were calculated for both color models. An analysis showed statistically significant influence of drying temperature on hue angle and total color change for both chosen color models of dehydrated asparagus. Represented results show that there was no statistically significant difference according to color changes between drying at 50 °C and 60 °C. Calculated correlation coefficient between color changes for used models was found to be 0.9167.
Ključne riječi
image analysis; color; asparagus; dehydration
Hrčak ID:
47394
URI
Datum izdavanja:
14.12.2009.
Posjeta: 1.333 *