6Temporal Color Analysis of Avocado Dip for Quality Control
Homero V. Rios-Figueroa1*, Micloth López del Castillo-Lozano2, Elvia K. Ramirez-Gomez2 and Ericka J. Rechy-Ramirez1
1 Research Center in Artificial Intelligence, University of Veracruz, Sebastian Camacho, Xalapa, Veracruz, Mexico
2 Institute of Basic Sciences, University of Veracruz, Xalapa, Veracruz, Mexico
Abstract
Avocado dip changes color rapidly. The color on an avocado dip is a key feature to assess its esthetic and nutritious property. For this reason, we perform a research on temporal color analysis of avocado as quality control. The dip is subjected to microwave energy of 0.56 kJ/g to inactivate the enzyme that causes change of color. The color of the dip is monitored through time using digital image analysis. The results confirmed that after vacuum packing, refrigeration at 5°C, and 32 days, the dip under microwave treatment reported better color than a control sample.
Keywords: Color analysis, avocado, image analysis, microwave treatment
6.1 Introduction
The industrialization and sale of avocado are very important for many countries, specifically for Mexico. One of the products that has avocado is avocado dip (AD), which is mostly consumed fresh. However, because of the the high cost of avocado, its consumption is limited in other parts of the world. One way to increase its consumption is to industrialize AD.
Computer vision systems have been used for evaluating quality control and safety for various processes ...
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