Determinación del cambio de color en fritura de cuatro variedades de papa (Solanum tuberosum) utilizando visión computacional
DOI:
https://doi.org/10.17268/manglar.2022.006Abstract
El objetivo de este estudio fue determinar la cinética de cambio de color en papa (Solanum tuberosum), variedad huagalina, huayro, limeña y peruanita, en el proceso de fritura, utilizando visión computacional. Con este fin se aplicaron modelos de orden cero, primer orden y Weibull. Para el color se utilizó como índice de pardeamiento el valor de luminosidad (L). La cinética fue evaluada con imágenes cada 5 segundos, en el proceso de fritura, utilizando un sistema de visión computacional; transformándose de color espacial RGB a color L* a* y b* con el modelo propuesto para obtener los parámetros de color L* a* y b*. El valor de luminosidad (L) disminuye en el proceso de fritura de papa (Solanum tuberosum) en todas las variedades para los tres modelos matemáticos. El modelo Weibull es el más adecuado en (R2) para describir la cinética de pardeamiento y permitiría la automatización de un proceso de fritura, que se detendría en el tiempo justo, evitando costos adicionales por uso de energía, así como producto final con mala calidad sensorial.
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