Cuantificación de la persistencia y homogeneidad de espumas mediante procesamiento de imágenes
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| Natura: | Artículo científico |
| Lingua: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2006
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| _version_ | 1876483255854694400 |
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| author | F. Courtois |
| author_facet | F. Courtois |
| contents | Cuantificación de la persistencia y homogeneidad de espumas mediante procesamiento de imágenes F. Courtois P. Relkin E. Castillo Castañeda Química image processing foam characterization 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 foams 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 usingimage-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. 2006 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450212 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.2 Vol.5 |
| format | Artículo científico |
| id | redalyc_72450212 |
| institution | Redalyc |
| language | en |
| publishDate | 2006 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Cuantificación de la persistencia y homogeneidad de espumas mediante procesamiento de imágenes F. Courtois Química image processing foam characterization Cuantificación de la persistencia y homogeneidad de espumas mediante procesamiento de imágenes F. Courtois P. Relkin E. Castillo Castañeda Química image processing foam characterization 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 foams 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 usingimage-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. 2006 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450212 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.2 Vol.5 |
| title | Cuantificación de la persistencia y homogeneidad de espumas mediante procesamiento de imágenes |
| topic | Química image processing foam characterization |
| url | https://www.redalyc.org/articulo.oa?id=72450212 |