EVALUATION OF PHOTOSHOP SOFTWARE POTENTIAL FOR FOOD COLORIMETRY: COLOR CHANGES OF MAZAFATI DATES DURING ACCELERATED RIPENING

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

AFSHARI JOUYBARI H.; FARAHNAKY A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2009 | Volume:5 | Issue:1 Page(s): 37-46

Download Full-Text

Persian Verion

View:

2,287

Download:

Cites:

Information Journal Paper

Title

EVALUATION OF PHOTOSHOP SOFTWARE POTENTIAL FOR FOOD COLORIMETRY: COLOR CHANGES OF MAZAFATI DATES DURING ACCELERATED RIPENING

Author(s)

AFSHARI JOUYBARI H. | FARAHNAKY A. | Issue Writer Certificate

Keywords

COLORIMETRYQ2

PHOTOSHOP SOFTWAREQ2

DIGITAL IMAGINGQ3

MAZAFATI DATEQ3

Abstract

Color and appearance are among the first parameters perceived by consumers to judge the quality of foods. L*a*b* are used to report foods' colors quantitatively. In this study the use of DIGITAL IMAGING and PHOTOSHOP SOFTWARE was evaluated for measurement of L*, a* and b* color parameters. The results showed that L*, a*, and b* values from Hunter colorimeter and the DIGITAL IMAGING method had a good correlation with R2 more than 0.95, but the values from DIGITAL IMAGING method can be used only to monitor the trend of color changes and the actual numbers of DIGITAL IMAGING L*, a* and b* obtained by DIGITAL IMAGING do not have the same value as the L*, a* and b* given by a Hunter colorimeter. Using two equations for the three parameters the values obtained from DIGITAL IMAGING method can be successfully converted to Hunter Lab color corresponding parameters. The color change of MAZAFATI DATE during accelerated ripening using acetic acid solutions was monitored by the proposed method. L*, a*, and b* of the samples all decreased over the ripening.

Cites

References

No record.

Cite

APA: Copy

AFSHARI JOUYBARI, H., & FARAHNAKY, A.. (2009). EVALUATION OF PHOTOSHOP SOFTWARE POTENTIAL FOR FOOD COLORIMETRY: COLOR CHANGES OF MAZAFATI DATES DURING ACCELERATED RIPENING. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 5(1), 37-46. SID. https://sid.ir/paper/143624/en

Vancouver: Copy

AFSHARI JOUYBARI H., FARAHNAKY A.. EVALUATION OF PHOTOSHOP SOFTWARE POTENTIAL FOR FOOD COLORIMETRY: COLOR CHANGES OF MAZAFATI DATES DURING ACCELERATED RIPENING. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2009;5(1):37-46. Available from: https://sid.ir/paper/143624/en

IEEE: Copy

H. AFSHARI JOUYBARI, and A. FARAHNAKY, “EVALUATION OF PHOTOSHOP SOFTWARE POTENTIAL FOR FOOD COLORIMETRY: COLOR CHANGES OF MAZAFATI DATES DURING ACCELERATED RIPENING,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 5, no. 1, pp. 37–46, 2009, [Online]. Available: https://sid.ir/paper/143624/en

Related Journal Papers