Quantification of visual characteristics of whipped cream by image analysis and machine vision: method development.

Abstract

The appearance (color, shine, surface roughness, bumpiness, view area, height) of whipped cream samples change with time. Quantitative methods based on image analysis were developed to measure these parameters in cream samples stored at 3 temperatures (room temperature, 10°C and 2°C) for up to 24 h. There was a small decrease in L* and a* values over time, and a significant increase in b* values. ΔE values suggest that these color changes are significant and observable (2.96 for room temperature, 9.46 for 10°C, 12.6 for 2°C). Difference between polarized and nonpolarized images was used to quantify shine. The length of a laser line over the cream sample was measured to quantify the change in bumpiness of the surface (33.8%, 41.78%, and 33.27% reduction in laser line length for room temperature, 10°C, and 2°C, respectively). For room temperature stored samples, most changes occurred during the first 5 min. For samples stored at 10°C and 2°C, most changes occurred during the first 30 min. Turn angles data did not provide useful information. The changes in view area depended on temperature: at room temperature the area increased over time, at 10°C it increased first then decreased; at 2°C the view area decreased over time. Correlation of the results of these methods with sensory evaluation can make the evaluation of the appearance of whipped cream more objective, repeatable, and quantitative.