Description of the kinetic enzymatic browning in banana (Musa cavendish) slices using non-uniform color information from digital images

Enzymatic browning in sliced and puréed avocado: A fractal kinetic study

“…Image texture analysis A computer vision system described by Quevedo et al (2009b) was used to capture the images (1700 Â 1500 RGB color). Color images were transformed from RGB space color to L ⁄ a ⁄ b ⁄ space color using the model proposed by Leon et al (2006).…”

“…Recently, an innovative fractal method has been proposed to model enzymatic browning, based on the distribution of surface colors in pears (Quevedo et al, 2009a), apples (Quevedo et al, 2009c), and bananas (Quevedo et al, 2009b). According to this method, the browning kinetic is described using the L ⁄ intensity color distribution during kinetics, based on the areas that appear more highly colored, as a result of non-homogenous color patterns that emerge on the fruit surface.…”

Cloud stability of sour orange juice as affected by pectin methylesterase during come up time: Approached through fractal dimension

“…[14,16,17,19] Fractal is another useful method which is used to quantify the food colour and structural changes. [20][21][22][23] In the 1960s, Mandelbrot used the 'fractal' to indicate objects whose complex geometry can't be simply described by Euclidean dimension. [24] Fractal dimension (FD) shows the degree of ruggedness and geometric complexities of both natural and synthetic particles.…”

“…[25] It was also found that FD could be applied to describe the enzymatic browning of avocado puree and slices of pear, apple, banana, and avocado. [20][21][22]27,28] The formed fractal structures by aggregation of colloidal particles were also applied to understanding the structure, aggregation, and stability of particles that are responsible for the cloudy appearance of apple juice. [29] FD and lacunarity were studied to evaluate the structural changes in quality of the fresh papaya sliced during environmental conditions.…”

Process conditions effect on the quality of banana osmotically dehydrated

“…Amongst all these methods, osmotic dehydration (OD) is especially interesting because, unlike others, does not require high temperature, allowing for quick water removal from the cells without the disturbance of phase change (Tregunno and Goff, 1996). Being applicable at low temperature, OD is more appropriate than other techniques to protect the colour of foodstuffs against enzymatic browning (Lerici and Mastrocola, 1988), which is believed to be one of the main causes of quality loss during post-harvest handling and processing (Quevedo et al, 2009).…”