NONE-DESTRUCTIVE INVESTIGATION OF THE QUALITY FACTORS IN CITRUS JUICE DURING STORAGE USING DIGITAL IMAGE PROCESSING

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ABDANAN MEHDIZADEH S.; NOURI M.; SOLTANIKAZEMI M.; AMRAIE S.

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ISSN: 2588-4824

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Journal: Iranian Food Science and Technology Research Journal Year:2017 | Volume:13 | Issue:2 (42) Page(s): 262-272

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Information Journal Paper

Title

NONE-DESTRUCTIVE INVESTIGATION OF THE QUALITY FACTORS IN CITRUS JUICE DURING STORAGE USING DIGITAL IMAGE PROCESSING

Author(s)

ABDANAN MEHDIZADEH S. | NOURI M. | SOLTANIKAZEMI M. | AMRAIE S. | Issue Writer Certificate

Keywords

JUICEQ2

IMAGE PROCESSINGQ2

QUALITY PARAMETERS (PHQ1

ACIDITYQ1

SSC AND ASCORBIC ACIDQ2

Abstract

Introduction: Nutritional quality of food during storage has become increasingly an important problem. The loss of some nutrients such as ascorbic acid (vitamin C) might be a critical factor for the shelf life of some products as citrus JUICE concentrates, since vitamin C content of citrus JUICEs undergoes destruction during storage (Plaza et al., 2011a). Ascorbic acid is an important component of our nutrition and used as additive in many foods because of its antioxidant capacity. Thus, it increases quality and technological properties of food as well as nutritional value (Larisch et al., 1998). …

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APA: Copy

ABDANAN MEHDIZADEH, S., NOURI, M., SOLTANIKAZEMI, M., & AMRAIE, S.. (2017). NONE-DESTRUCTIVE INVESTIGATION OF THE QUALITY FACTORS IN CITRUS JUICE DURING STORAGE USING DIGITAL IMAGE PROCESSING. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(2 (42)), 262-272. SID. https://sid.ir/paper/143559/en

Vancouver: Copy

ABDANAN MEHDIZADEH S., NOURI M., SOLTANIKAZEMI M., AMRAIE S.. NONE-DESTRUCTIVE INVESTIGATION OF THE QUALITY FACTORS IN CITRUS JUICE DURING STORAGE USING DIGITAL IMAGE PROCESSING. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(2 (42)):262-272. Available from: https://sid.ir/paper/143559/en

IEEE: Copy

S. ABDANAN MEHDIZADEH, M. NOURI, M. SOLTANIKAZEMI, and S. AMRAIE, “NONE-DESTRUCTIVE INVESTIGATION OF THE QUALITY FACTORS IN CITRUS JUICE DURING STORAGE USING DIGITAL IMAGE PROCESSING,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 2 (42), pp. 262–272, 2017, [Online]. Available: https://sid.ir/paper/143559/en

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