Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 4 2 2016 12 21 Enzymatic browning quantification using the fractal texture Fourier of the image of apple and banana slices Enzymatic browning quantification using the fractal texture Fourier of the image of apple and banana slices 43 54 403 10.22104/jift.2016.403 FA Saman Abdanan Mehdizadeh Assistant Professor, Mechanics of Biosystems Engineering Department, Faculty of Agricultural Engineering and Rural Development, Ramin Agriculture and Natural Resources University of Khuzestan, Iran Elham Nematinia M.Sc. Student, Mechanics of Biosystems Engineering Department, Faculty of Agricultural Engineering and Rural Development, Ramin Agriculture and Natural Resources University of Khuzestan, Iran Journal Article 2016 09 26 Enzymatic browning is caused by structural damage to the fruit tissue and is originated by enzymes, such as the polyphenol oxidase (PPO) and phenolic substrates, which react to each other, producing darker pigments (brown) on the surface fruits. In this study fractal browning indicator (FBI) as a new approach for describing the enzymatic browning kinetics for red apples, yellow apples and bananas, is presented. It is based on quantification of the irregular color patterns that emerge from the apple and banana surfaces during enzymatic browning, rather than using the color average in the same analyzed area. In the experiments, apple and banana slices were placed under a machine vision system and digital color images were captured. The images were transformed to Lab space color and the Fourier power law model fractal texture image was used to calculate the fractal dimension value (FD). The results showed that the value FD average increased for samples red apple from 1.75 to 1.92, for yellow apple from 1.75 to 2.17 and for samples banana value of this parameter from 1.73 to 1.81. Also L channel intensity values decreased in samples of red apple from 42.79 to 31.62, yellow apple from 45.88 to 31.86 and for banana samples from 40.63 to 30.3. Enzymatic browning is caused by structural damage to the fruit tissue and is originated by enzymes, such as the polyphenol oxidase (PPO) and phenolic substrates, which react to each other, producing darker pigments (brown) on the surface fruits. In this study fractal browning indicator (FBI) as a new approach for describing the enzymatic browning kinetics for red apples, yellow apples and bananas, is presented. It is based on quantification of the irregular color patterns that emerge from the apple and banana surfaces during enzymatic browning, rather than using the color average in the same analyzed area. In the experiments, apple and banana slices were placed under a machine vision system and digital color images were captured. The images were transformed to Lab space color and the Fourier power law model fractal texture image was used to calculate the fractal dimension value (FD). The results showed that the value FD average increased for samples red apple from 1.75 to 1.92, for yellow apple from 1.75 to 2.17 and for samples banana value of this parameter from 1.73 to 1.81. Also L channel intensity values decreased in samples of red apple from 42.79 to 31.62, yellow apple from 45.88 to 31.86 and for banana samples from 40.63 to 30.3. https://jift.irost.ir/article_403_bbf94b34eb32268ada57a3be5062fe7d.pdf