EVALUATION OF QUALITY OF APPLE SLICES DURING CONVECTION DRYING USING REAL-TIME IMAGE ANALYSIS
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Computer-vision technology methods for assessing food quality were evaluated for their ability to provide non-contact measurements of apple slices. The methods evaluated were camera calibration, measurements of physical parameters of apple slices, and measurement of biochemical changes in apple slices. Each measure of food quality that was assessed by computer-vision was compared to a conventional method of measurement. The computer-vision system was capable of measuring area, thickness and volumes of apple slices. Color measurements from the computer-vision system were correlated with phenolic compound degradation in the beginning of the drying process and with hydroxymethylfurfural development later in the drying process.