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Details van artikel 16 van 61 gevonden artikelen
| Titel: |
Cuantificación de la persistencia y homogeneidad de espumas mediante procesamiento de imágenes |
| Auteur: |
Castillo Castañeda, E. Courtois , F. Relkin , P. |
| Verschenen in: |
Ciencia y tecnologia alimentaria |
| Paginering: | Jaargang 5 (2006) nr. 2 pagina's 147-155 |
| Jaar: |
2006 |
| Inhoud: |
Foams are widely used in food industry and play an important role in texture and flavor of novel food products. Consumer accepts or rejects a product guided frequently only by foam¿s appearance; foams with stable, small and uniform size bubbles are associated to good flavor and quality. However, food technologists do not have enough tools to characterize foams in an objective and consistent way. This work presents a methodology to characterize foams appearance using image processing techniques on a set of images during a foaming process by air injection. Two kinds of protein-based foams, having different foaming agent concentration, were created to validate this methodology. Foam stability and homogeneity were determined by quantification of two parameters: bubbles number and size. Those parameters were extracted using image-processing techniques. The images were acquired automatically every 10 sec during the drainage phase using a USB camera and then were processed by personal computer. |
| Uitgever: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos (provided by DOAJ) |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 16 van 61 gevonden artikelen
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