Quantification of enzymatic browning in apple slices applying the fractal texture Fourier image

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dc.contributor.authorQuevedo, Roberto
dc.contributor.authorJaramillo, Marcela
dc.contributor.authorDiaz, Oscar
dc.contributor.authorPedreschi, Franco
dc.contributor.authorMiguel Aguilera, Jose
dc.date.accessioned2024-01-10T12:07:51Z
dc.date.available2024-01-10T12:07:51Z
dc.date.issued2009
dc.description.abstractA new approach (FBI) describing the enzymatic browning kinetics for three apple cultivars, is presented. It is based on quantification of the irregular color patterns that emerge from the apple surface during enzymatic browning, rather than using the color average in the same area analyzed. In the experiments, three apple cultivars slices were placed under a computer vision system and color digital images were captured. The images were transformed to Lab space color using a quadratic transformation function and the Fourier fractal texture image was used to calculate a fractal dimension value (FD), in order to represent the complexity of lightness intensity distribution (L) over the surface. FD (proposed method) and the mean L value (traditional method) were used indistinctly (as a fractional conversion) to model the enzymatic kinetic using the power-law model. The results showed that the fractal theory can be used to describe the browning kinetic and to distinguish apple cultivars, based on their browning sensitivity under the same experimental conditions. Enzymatic browning rates derived using the fractal kinetic method, were between 14.3 and 23.2 times (in absolute value) higher than the rates calculated with the traditional method. The fractional first-order model was established only for kinetics calculated using the traditional method. (c) 2009 Elsevier Ltd. All rights reserved.
dc.fechaingreso.objetodigital27-03-2024
dc.format.extent6 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.jfoodeng.2009.05.007
dc.identifier.eissn1873-5770
dc.identifier.issn0260-8774
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2009.05.007
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/76331
dc.identifier.wosidWOS:000269627000008
dc.information.autorucIngeniería;Aguilera JM;S/I;99054
dc.information.autorucIngeniería;Pedreschi F;S/I;18770
dc.issue.numero2
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final290
dc.pagina.inicio285
dc.publisherELSEVIER SCI LTD
dc.revistaJOURNAL OF FOOD ENGINEERING
dc.rightsacceso restringido
dc.subjectBrowning
dc.subjectComputer vision systems
dc.subjectColor
dc.subjectApple slices
dc.subjectFractal texture
dc.subjectFOOD QUALITY
dc.subjectINHIBITION
dc.subjectCOLOR
dc.subjectPREVENTION
dc.subjectKINETICS
dc.subjectACID
dc.subjectAPPEARANCE
dc.subjectPREDICTION
dc.subjectSURFACES
dc.subjectBANANA
dc.titleQuantification of enzymatic browning in apple slices applying the fractal texture Fourier image
dc.typeartículo
dc.volumen95
sipa.codpersvinculados99054
sipa.codpersvinculados18770
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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