Wykorzystanie modeli barwy do oceny suszonych surowców roślinnych

• Autorzy: Mieszkalska A. , Piotrowski D.

Warianty tytułu

EN

The use of colour models to assess dried plant materials

• Języki publikacji: PL

Abstrakty

PL

Kolor jest istotną cechą postrzeganą przez konsumenta decydującą o ogólnej percepcji produktu. Jakość suszonych surowców roślinnych może być oceniona na podstawie zmian parametrów barwy. W artykule opisano instrumentalny pomiar barwy oraz przedstawiono przykłady metod wykorzystywanych do opisu kinetyki parametrów barwy suszonych surowców roślinnych, między innymi równania reakcji oraz sztuczne sieci neuronowe. Ze względu na różne systemy pomiarowe a także badanie wielu różnych parametrów dotyczących barwy, istnieją trudności w porównaniu wyników badań. W związku z tym zachodzi konieczność ujednolicenia systemu pomiarowego w celu porównywania otrzymanych wyników. Tworzenie modeli opisujących zmiany barwy podczas procesu suszenia jest drogą do optymalizacji procesu.

EN

Colour is an important quality attribute for consumer and it influences his preferences. Colour changes indicate quality changes of dried plant materials. In this review instrumental colour measurement was described. Different approaches applied to model colour of dried plant materials were also presented, like reaction mechanisms, neural networks and others. Colour measurements are often based on different measurement systems and many colour parameters, making it difficult to compare results. There is a need for standardization in measuring system to improve the traceability of measurements. Colour change models can help to optimize drying process.

Słowa kluczowe

PL

barwa; modelowanie; barwa surowców roślinnych; jakość żywności

EN

colour; modelling; plant materials colour; food quality

• Wydawca: Wyższa Szkoła Menadżerska
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2014
• Tom: nr 2
• Strony: 105--111
• Opis fizyczny: Bibliogr. 55 poz., tab.

Twórcy

autor

Mieszkalska A.

• Katedra Inżynierii Żywności i Organizacji Produkcji – Wydział Nauk o Żywności SGGW w Warszawie

autor

Piotrowski D.

• Katedra Inżynierii Żywności i Organizacji Produkcji – Wydział Nauk o Żywności SGGW w Warszawie

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