Articles
Optical method for the detection of moisture content of pumpkin during drying
Article number
1152_42
Pages
313 – 318
Language
English
Abstract
Optical devices are increasingly used to inspect quality parameters of food and agricultural products.
This research aimed to investigate the use of optical method to predict the moisture content of pumpkin during drying.
Samples of peeled sliced pumpkin pulp of 3 mm thickness were dried at 70°C for 12 h.
Images of the samples at different time interval were captured and stored using digital camera.
The images were processed using MATLAB programming software.
Further, a prediction model based on the correlation between moisture content and the colour parameters was created.
The colour parameters of L*, a* and b* during the drying process were also determined using CR-10 reader.
The results of this study showed that the increase in the drying time resulted in a decrease in the moisture content and a corresponding decrease in the value of L*, a* and b* colour parameters.
More so, the colour parameters i.e., hue (H), saturation (S) and intensity (I) obtained from the acquired images responded positively to the changes in moisture content.
Further researches are required in determining the suitability of optical system in estimating HSI values of pumpkin during different drying conditions.
This research aimed to investigate the use of optical method to predict the moisture content of pumpkin during drying.
Samples of peeled sliced pumpkin pulp of 3 mm thickness were dried at 70°C for 12 h.
Images of the samples at different time interval were captured and stored using digital camera.
The images were processed using MATLAB programming software.
Further, a prediction model based on the correlation between moisture content and the colour parameters was created.
The colour parameters of L*, a* and b* during the drying process were also determined using CR-10 reader.
The results of this study showed that the increase in the drying time resulted in a decrease in the moisture content and a corresponding decrease in the value of L*, a* and b* colour parameters.
More so, the colour parameters i.e., hue (H), saturation (S) and intensity (I) obtained from the acquired images responded positively to the changes in moisture content.
Further researches are required in determining the suitability of optical system in estimating HSI values of pumpkin during different drying conditions.
Authors
D.I. Onwude, N. Hashim, K.M. Solehin
Keywords
drying, colour, image processing, moisture content, pumpkin
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