Evaluation of browning ratio in an image analysis of apple slices at different stages of instant controlled pressure drop-assisted hot-air drying (AD-DIC)

文献类型： 外文期刊

第一作者： Gao, Kun

作者： Gao, Kun;Zhou, Linyan;Bi, Jinfeng;Yi, Jianyong;Wu, Xinye;Zhou, Mo;Wang, Xueyuan;Liu, Xuan;Gao, Kun;Bi, Jinfeng;Wang, Xueyuan

作者机构：

关键词： computer vision-based image analysis;polyphenol oxidase;5-hydroxymethylfurfural;fluorescent compounds;Maillard reaction

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： BACKGROUND: Computer vision-based image analysis systems are widely used in food processing to evaluate quality changes. They are able to objectively measure the surface colour of various products since, providing someobvious advantages with their objectivity and quantitative capabilities. In this study, a computer vision-based image analysis system was used to investigate the colour changes of apple slices dried by instant controlled pressure drop-assisted hot air drying (AD-DIC).

分类号： S

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