تعیین زمان بهینه پخت سبزیجات با کمک پردازش تصاویر دیجیتالی و اندازه گیری مختصات رنگی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، دانشگاه رامین خوزستان

2 استادیار دانشگاه کشاورزی و منایع طبیعی رامین

چکیده

رنگ اولین ویژگی کیفیت مواد غذایی است که توسط مصرف‌کنندگان موردبررسی قرار می‌گیرد. برای اندازه‌گیری رنگ مواد غذایی به ‌طور معمول از دستگاه‌های متداولی مانند رنگ‌سنج‌ها، طیف‌سنج‌ها و سنجشگرهای حسی استفاده می‌شود. حال‌آنکه دستگاه اندازه‌گیری که متشکل از یک دوربین دیجیتال و نرم‌افزار تجزیه ‌و تحلیل تصویر ‌باشد به ‌عنوان جایگزینی مناسب برای دستگاه‌های متداول اندازه‌گیری رنگ، موردتوجه قرارگرفته‌اند. هدف از این پژوهش، توسعه سامانه‌ای جهت تعیین زمان بهینه پخت سبزیجات (مطالعه موردی: لوبیا، کدو و بروکلی) با کمک پردازش تصاویر دیجیتالی و اندازه‌گیری مختصات رنگی می‌باشد. در این مطالعه نشان داده شد که سامانه عکس‌برداری دیجیتال توسعه یافته قادر است، تغییرات اندک رنگ سبز سبزیجات را در طی فرآیند حرارتی اندازه‌گیری کند و بر اساس آن حالت بهینه پخت محصولات را به‌گونه‌ای که کیفیت آن‌ها از نظر مصرف‌کننده خوشایند باشد، تعیین نماید. مطابق آنالیز آماری صورت گرفته مشخص گردید که میان پارامترهای رنگی سه نوع سبزی انتخاب شده در این پژوهش در فضای Lab در سطح احتمال 5% تفاوت معنی‌دار وجود دارد که نشان از توانایی سامانه پیشنهاد شده به منظور تشخیص زمان بهینه پخت در سبزیجات مختلف دارد.

کلیدواژه‌ها


عنوان مقاله [English]

Determination of the Optimal Cooking Time of Vegetables using Digital Image Processing and Color Coordinate Measurement

نویسندگان [English]

  • Maryam Nadafzadeh 1
  • Saman Abdanan Mehdizadeh 2
1 MSc student of Mechanics of Biosystems Engineering Department, Faculty of Agricultural Engineering and Rural Development, Ramin University of Agriculture and Natural Resources of Khuzestan
2 Assistant professor of Mechanics of Biosystems Engineering Department, Faculty of Agricultural Engineering and Rural Development, Ramin University of Agriculture and Natural Resources of Khuzestan
چکیده [English]

Color is the first quality attribute of food evaluated by consumers. The color of foods usually be measured using traditional instruments such as spectrophotometers, colorimeters and sensory evaluations. However the measurement device which consists of a digital camera and image analysis software has been considered as an attractive alternative to traditional color measurement devices. The purpose of this study was to develop a system for determination of optimal cooking time of vegetables (Case study: Bean, Zucchini and Broccoli) using digital image processing through color measurement. In this study it was shown that developed digital imaging system could measure the color changes of green vegetables during heat treatments. Furthermore, the optimal cooking time could be determined based on color changes in a way that its quality from a consumer’s point of view was acceptable. Moreover, according to statistical analysis, there were significant differences among Lab color parameters of three types of selected vegetables at their optimal cooking time (p

کلیدواژه‌ها [English]

  • Optimal cooking time
  • Digital images processing
  • Heat treatments
  • Vegetables
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