Development and application of a computer vision system for the measurement of the colour of Iranian sweet bread

Gelatin‐starch composite coating containing cucumber peel extract and cumin essential oil: Shelf life improvement of a cheese model

“…Using image processing method, the colors of the cheese slice samples were evaluated (Shahraki et al., 2014 ). After taking photographs using a single‐lens reflex (SLR) camera (Canon EOS 6D Mark II) in the dark box, the color parameters including L * (brightness/darkness), a * (red/green), and b * (yellow/blue) were determined by Adobe Photoshop Cs5 software (Adobe Systems, Inc.).…”

Predicting the contents of volatile and non-volatile amines in rainbow trout fillet during storage time via image processing technique

“…The b* scale represents the yellow/ blue (+b* intensity in yellow and -b* intensity in blue). The secondary colorimetric parameters including chroma (C*) and hue angel (h*) were determined using Equation 1 (Hashemi Shahraki et al, 2014;Robb et al, 2000):…”

“…The chroma index ((a* 2 + b* 2 ) ½ ), also named the saturation index, represents the distance from the coordinate's origin to the determined colour point. The hue angle index (arctan (b*/a*)) represents the tone of colour that commonly decreases during degreening (90° represents a yellow colour, higher values indicate green and lower orange) (Hashemi Shahraki et al, 2014;Macdougall, 2002).…”

Process analytical technology for bakery industry: A review

“…Bubble growth and foam setting during fermentation was monitored (Stanke, Zettel, Schütze, & Hitzmann, 2018) Volume fractions and 3D food microstructure of bread and cake batter dough were visualized Baking CVS Cognex DFK Quality and shape of baked breads determined using CVS with modified Viola-Jones (VJ) algorithm. Browning kinetics and weight loss at baking analyzed using CMOS camera (Purlis & Salvadori, 2007) Browning rate studied using images of 640 × 480 pixel resolution (Purlis & Salvadori, 2009) VJ algorithm with neural network a system measured volume expansion and color during sweet bread baking (Shahraki, Mashkour, & Garmakhany, 2014) Baking time and temperature during bread baking optimized (Castro, Oblitas, Chuquizuta, & Avila-George, 2017) Two algorithms, connectivity-based outlier factor (COF) and local outlier factor (LOF), were developed to monitor baking process (Y. Wang, Li, & Gan, 2018) Impact on the physicochemical properties of biscuits was characterized according to analyses of thickness, area, and mass increment measured from images captured (Verdú, Barat, & Grau, 2019) Weight loss during baking and moisture evaporation rate optimized (Yildiz, Guner, Sumnu, Sahin, & Oztop, 2018) Effect of baking time on the target microstructural parameters of wheat starch biscuits was studied (Leiva-Valenzuela, Quilaqueo, Lagos, Estay, & Pedreschi, 2018)…”