KaydedilenlerDerginizi ekleyin

Dergiler / Gazi University Journal of Science Part A: Engineering and Innovation / 2022 / Cilt: 9 - Sayı: 1

An Approach for Color Measurement of Irradiated Fresh Cilantro

Pelin YÜCEL
Sayfa
25–32
Yayın Tarihi
2022-10-19
DOI
—
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Image analysis method was proposed as an alternative to conventional colorimeters for color measurement of irradiated fresh herbs and spices.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:Food irradiation is widely accepted as a proven and effective postharvest treatment to reduce the bacterial contamination, extend the shelf life and maintain the food quality.
📊
Temel Bulgular & Veri:Spices and herbs are the most commonly irradiated commercial products.
💡
Sonuç & Katkı:Image analysis method was proposed as an alternative to conventional colorimeters for color measurement of irradiated fresh herbs and spices.
🔬Tür:Modelleme & Sayısal Simülasyon
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Cilantro · Irradiation · Image Analysis

Abstract

Food irradiation is widely accepted as a proven and effective postharvest treatment to reduce the bacterial contamination, extend the shelf life and maintain the food quality. Spices and herbs are the most commonly irradiated commercial products. Low dose irradiation causes no adverse effects on the visual quality of fresh herbs and spices. The appearance and color of food influence the consumer’s product choice. Numerous studies are performed on the use of computer vision and image processing for the color evaluation in the food industry. In the present study, fresh cilantro was chosen as a model to estimate the change in the color parameters of gamma irradiated fresh cilantro leaves. Image analysis method was proposed as an alternative to conventional colorimeters for color measurement of irradiated fresh herbs and spices.

🔖

Bu Makaleye Atıf Yap

YÜCEL, P. (2022). An Approach for Color Measurement of Irradiated Fresh Cilantro. Gazi University Journal of Science Part A: Engineering and Innovation, Cilt: 9 - Sayı: 1, 25–32. https://ajindex.com/articles/521129

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (4)

  1. Abascal, K., & Yarnell, E. (2012). Cilantro-Culinary Herb or Miracle Medicinal Plant?. Alternative and Complementary Therapies, 18(5), 259-264. doi:10.1089/act.2012.18507 Acheson, D., & Steele, J. H. (2001). Food Irradiation: A Public Health Challenge for the 21st Century. Clinical Infectious Diseases, 33(3), 376-377. doi:10.1086/321899 Akuamoah, F., Odamtten, G. T., & Kortei, N. K. (2018). Influence of gamma irradiation on the colour parameters of dry smoked shrimps (Penaeus notialis). Food Research, 2(4), 350-355. doi:10.26656/fr.2017.2(4).0271 Al-Suhaibani, A. M., & Al-Kuraieef, A. N. (2016). The Effects of Gamma Irradiation on the Microbiological Quality, Sensory Evaluation and Antioxidant Activity of Spinach. International Journal of Chem Tech Research, 9(6), 39-47.
  2. Andrews, L. S., Cadwallader, K. R., Gronder, R. M., & Chung, H. Y. (1995). Chemical and microbial quality of irradiated ground ginger. J. Food Sci., 60(4), 829-832. doi:10.1111/j.1365-2621.1995.tb06240.x Balaban, M. O., & Odabasi, A. Z. (2006). Measuring color with machine vision. Food Technology, 60(12), 32-36. (makalenin son haline eklenmeyecek – makale yılını kontrol etmek için bağlantı adresi) Brosnan, T., & Sun, D-W. (2004). Improving quality inspection of food productsby computer vision––a review. Journal of Food Engineering, 61(1), 3-16. doi:10.1016/S0260-8774(03)00183-3
  3. Calucci, L., Pinzino, C., Zandomeneghi, M., Capocchi, A., Ghiringhelli, S., Saviozzi, F., Tozzi, S., & Galleschi, L. (2003) Effects of gamma-irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices. J Agric Food Chem., 51(4), 927-34. doi:10.1021/jf020739n Cătunescu, G. M., Muntean, M., Marian, O., David, A. P. & Rotar, A. M. (2019). Comparative effect of gamma irradiation, drying and freezing on sensory and hygienic quality of parsley leaves. Lebensmittel-Wissenschaft und-Technologie, 115, 108448. doi:10.1016/j.lwt.2019.108448 Chauhan, S. K., Kumar, R., Nadanasabapathy, S., & Bawa, A. S. (2009). Detection Methods for Irradiated Foods. Comprehensive Reviews in Food Science and Food Safety, 8(1):4-16. doi:10.1111/j.1541-4337.2008.00063.x Chmielewski, A. G. & Migdal, W. (2005). Radiation decontamination of herbs and spices. Nukleonika, 50(4): 179-184.
  4. Fan, X., Niemira, B. A., & Sokorai, K. J. B. (2003). Sensorial, nutritional and microbiological quality of fresh Cilantro leaves as influenced by ionizing radiation and storage. Food Research International, 36(7), 713-719. doi:10.1016/S09