Image analysis of changes in surface color of chocolate
Image analysis of changes in surface color of chocolate
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DOI：
10.1016/j.foodres.2004.09.002
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发表时间：
2005-01-01
影响因子：
8.1
通讯作者：
Aguilera, JM
中科院分区：
文献类型：
--
作者：
Briones, V;Aguilera, JM
开花或脂肪迁移到巧克力表面导致颜色变化和不均匀的颜色图案的发展。这些现象在牛奶巧克力片的储存过程中进行了评估（循环温度）。16 - 28 ℃下52天）。从图像中提取了八个特征（L*、a* 和B* 值、白度指数、色度、色调、% Bloom和傅里叶能量）。主要变化发生在储存36天后，与视觉感知一致。最初，在棕色背景上出现白色斑点，但被延伸到大部分表面的发白颜色所取代。L*、白度指数、a* 和色度与用商业色度计获得的值良好相关（R-2 > 0.70）。图像纹理（傅立叶能量）的变化遵循与颜色变化相似的趋势。顺序向前选择策略允许正确的分类97.8%的样本分为四类，只有五个功能。计算机视觉系统能够量化整个巧克力表面的整体变化以及特定特征，从而实现质量评估的定制和标准化。(C)2004爱思唯尔有限公司保留所有权利。
Blooming or the migration of fat to the surface of chocolate results in color changes and development of non-uniform color patterns. These phenomena were assessed during storage of milk chocolate tablets (cycling temp. between 16 and 28degreesC for 52 days) by a computer vision system and image analysis. Eight features were extracted from images (L*, a* and b* values, whiteness index, chroma, hue, % bloom and energy of Fourier). Major changes occurred after day 36 of storage, coincidental with visual perception. Initially, white specks emerged on the brown background but were superseded by the development of a whitish color extending over most of the surface. L*, whiteness index, a* and chroma correlated well with values taken with a commercial colorimeter (R-2 > 0.70). Changes in image texture (energy of Fourier) followed a similar trend as color changes. The sequential forward selection strategy allowed correct classification of 97.8% of samples into four classes with only five features. The computer vision system has the capability to quantify overall changes as well as particular features over the whole chocolate surface thus enabling customization and standardization for quality assessment. (C) 2004 Elsevier Ltd. All rights reserved.