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

Document Type : Research Article


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


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


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