Abstract
The browning kinetic was recorded using color data information from images of avocado slices. GLCM image texture was used to describe the reaction. In the experiment, images of avocado slices stored at 4°C were captured and saved in tiff format. The classical color intensity index (the mean L* value) and some statistics GLCM image textures were used. Results showed that it is possible to use GLCM image texture to model the browning kinetic, because the surface intensity in one image becomes more jagged and local variations in color intensity are distributed non-homogeneously on the image during browning. The rate derived from the mean L* color intensity was similar to those derived from the energy texture; but in general, excepted for the Energy texture index, rates generated using the texture images produce different values from those obtained using the classical browning index.
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Quevedo, R., Valencia, E., Bastías, J.M., Cárdenas, S. (2014). Description of the Enzymatic Browning in Avocado Slice Using GLCM Image Texture. In: Huang, F., Sugimoto, A. (eds) Image and Video Technology – PSIVT 2013 Workshops. PSIVT 2013. Lecture Notes in Computer Science, vol 8334. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-53926-8_9
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DOI: https://doi.org/10.1007/978-3-642-53926-8_9
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