基于 RGB 颜色值评估炸薯条颜色的光电方法的开发与验证

IF 2.3 3区 农林科学 Q1 AGRONOMY
Michaela Laumer, Adolf Kellermann, Franz-Xaver Maidl, Kurt-Jürgen Hülsbergen, Thomas Ebertseder
{"title":"基于 RGB 颜色值评估炸薯条颜色的光电方法的开发与验证","authors":"Michaela Laumer, Adolf Kellermann, Franz-Xaver Maidl, Kurt-Jürgen Hülsbergen, Thomas Ebertseder","doi":"10.1007/s11540-024-09700-9","DOIUrl":null,"url":null,"abstract":"<p>High frying quality in terms of frying colour is an important trait for potatoes meant for French fry production. Determination of frying colour is often performed visually, which might be affected by biases and is therefore less suitable for research. Available laboratory methods also lack the capability to cover the whole sample and distinguish between tuber parts. Additionally, sample destruction is often required for colour analysis. Therefore, a new approach using RGB colour values and the subsequent R/G ratio of French fries to assess frying colour was tested in this research. Over the course of 3 years, 673 samples of the cultivar <i>Innovator</i> were assessed and compared to visual scoring, and some samples were also assessed for glucose content. A high correlation of <i>R</i><sup>2</sup> = 0.8346 between the visual scoring and the optoelectronic assessment was found for 633 samples. The validation data set of 40 samples reached a correlation of <i>R</i><sup>2</sup> = 0.7850 with the implemented model. These results show that French fry frying colour can be described using the R/G ratio. This promising approach is suitable for other researchers as well as industry professionals with further research.</p>","PeriodicalId":20378,"journal":{"name":"Potato Research","volume":"6 1","pages":""},"PeriodicalIF":2.3000,"publicationDate":"2024-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Development and Validation of an Optoelectronic Method for the Assessment of Frying Colours of French Fries Based on RGB Colour Values\",\"authors\":\"Michaela Laumer, Adolf Kellermann, Franz-Xaver Maidl, Kurt-Jürgen Hülsbergen, Thomas Ebertseder\",\"doi\":\"10.1007/s11540-024-09700-9\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>High frying quality in terms of frying colour is an important trait for potatoes meant for French fry production. Determination of frying colour is often performed visually, which might be affected by biases and is therefore less suitable for research. Available laboratory methods also lack the capability to cover the whole sample and distinguish between tuber parts. Additionally, sample destruction is often required for colour analysis. Therefore, a new approach using RGB colour values and the subsequent R/G ratio of French fries to assess frying colour was tested in this research. Over the course of 3 years, 673 samples of the cultivar <i>Innovator</i> were assessed and compared to visual scoring, and some samples were also assessed for glucose content. A high correlation of <i>R</i><sup>2</sup> = 0.8346 between the visual scoring and the optoelectronic assessment was found for 633 samples. The validation data set of 40 samples reached a correlation of <i>R</i><sup>2</sup> = 0.7850 with the implemented model. These results show that French fry frying colour can be described using the R/G ratio. This promising approach is suitable for other researchers as well as industry professionals with further research.</p>\",\"PeriodicalId\":20378,\"journal\":{\"name\":\"Potato Research\",\"volume\":\"6 1\",\"pages\":\"\"},\"PeriodicalIF\":2.3000,\"publicationDate\":\"2024-02-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Potato Research\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s11540-024-09700-9\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"AGRONOMY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Potato Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11540-024-09700-9","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRONOMY","Score":null,"Total":0}
引用次数: 0

摘要

油炸色泽方面的高油炸质量是生产薯条的一个重要特征。油炸色泽的测定通常采用目测法,这可能会受到偏差的影响,因此不太适合用于研究。现有的实验室方法也无法覆盖整个样品并区分块茎的不同部分。此外,在进行颜色分析时往往需要破坏样品。因此,本研究测试了一种使用 RGB 颜色值和薯条的 R/G 比率来评估油炸颜色的新方法。在 3 年的时间里,对 673 个 "创新者 "栽培品种的样品进行了评估,并与目测评分进行了比较,还对一些样品进行了葡萄糖含量评估。在 633 个样品中,目测评分与光电评估之间的相关性高达 R2 = 0.8346。由 40 个样品组成的验证数据集与实施模型的相关性达到 R2 = 0.7850。这些结果表明,炸薯条的颜色可以用 R/G 比值来描述。这一前景广阔的方法适合其他研究人员和行业专业人员进一步研究。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Development and Validation of an Optoelectronic Method for the Assessment of Frying Colours of French Fries Based on RGB Colour Values

Development and Validation of an Optoelectronic Method for the Assessment of Frying Colours of French Fries Based on RGB Colour Values

High frying quality in terms of frying colour is an important trait for potatoes meant for French fry production. Determination of frying colour is often performed visually, which might be affected by biases and is therefore less suitable for research. Available laboratory methods also lack the capability to cover the whole sample and distinguish between tuber parts. Additionally, sample destruction is often required for colour analysis. Therefore, a new approach using RGB colour values and the subsequent R/G ratio of French fries to assess frying colour was tested in this research. Over the course of 3 years, 673 samples of the cultivar Innovator were assessed and compared to visual scoring, and some samples were also assessed for glucose content. A high correlation of R2 = 0.8346 between the visual scoring and the optoelectronic assessment was found for 633 samples. The validation data set of 40 samples reached a correlation of R2 = 0.7850 with the implemented model. These results show that French fry frying colour can be described using the R/G ratio. This promising approach is suitable for other researchers as well as industry professionals with further research.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Potato Research
Potato Research AGRONOMY-
CiteScore
5.50
自引率
6.90%
发文量
66
审稿时长
>12 weeks
期刊介绍: Potato Research, the journal of the European Association for Potato Research (EAPR), promotes the exchange of information on all aspects of this fast-evolving global industry. It offers the latest developments in innovative research to scientists active in potato research. The journal includes authoritative coverage of new scientific developments, publishing original research and review papers on such topics as: Molecular sciences; Breeding; Physiology; Pathology; Nematology; Virology; Agronomy; Engineering and Utilization.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信