Development of a system to measure color in fresh and microwave dried banana slices.

Abstract

The main focus of this study was to develop and calibrate a computerized image analysis system in order to measure the color of banana (Musa Cavendish) under microwave treatment. Bananas were cut into 2mm slice thickness and dried at two different microwave power level; 540W and 180W. An algorithmic was developed which converted RGB color value from a color image into CIE L*a*b* values very well (ErrorL* = 2.163%, Errora* = 4.458%, Errorb* = 5.224%). Once the calibration is completed, it was applied to measure the color change in the banana slice during drying. The value of L* decreased from 89.01 to 71.17 and from 82.60 to 72.53 for both microwave treated samples suggesting browning is taking place during the drying operation. The value of a* increased from -0.80 to 11.50 and from -3.90 to 5.18 for 540 and 180W microwave treated banana slices respectively suggesting tendency of redness increased. The same type of increment was observed for b* value. It changed from 36.46 to 60.51 and 34.02 to 72.82 for 540 and 180W microwave treated banana slices, respectively. Artificial Neural Network (ANN) modeling was used for prediction of the developed CVS's values.