Machine Vision Analysis of Antibrowning Potency for Oxalic Acid: A Comparative Investigation on Banana and Apple

Relative antibrowning potency of oxalic acid on banana and apple slices was investigated using a machine vision system. Degree of browning on fresh‐cut surfaces was evaluated visually and quantitatively by observing changes of CIE L* values and evaluating temporal changes in color spectra based on e...

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Veröffentlicht in:	Journal of food science 2004-08, Vol.69 (6), p.E281-E289
Hauptverfasser:	Yoruk, R., Yoruk, S., Balaban, M.O., Marshall, M.R.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids apple Apples banana Bananas Biological and medical sciences browning inhibition Color Comparative analysis Food industries Food preservation Food science Fruit and vegetable industries Fruits Fundamental and applied biological sciences. Psychology machine vision oxalic acid
Online-Zugang:	Volltext
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