Академический Документы
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Pengawasan Mutu
2011/2012
FOOD CHARACTERISTICS
Physical
Chemical
Food
Characteristics
Biological &
Microbiological
Sensory
Physical
Shape
Color
Food
Characteristics
Size
Surface condition
Texture
Freshness
Defects
Total solids, etc
Appearance
Chemical
Nutritional value
Food
Characteristics
Moisture content
Functional value
pH
Food additives
Chem contaminants
Etc
Biological &
Microbiological
Total bacteria
Food
Characteristics
Sensory
Flavor
Food
Characteristics
Aroma
Taste
Texture
Etc
Physical Attributes
Physical attributes of food are related with the
appearance of food products, including:
Color
Appearance
Shape
The first
Size
impressio
Texture
n
Etc.
COLOR
Color is the one of the most important image
features because it contains the basic human
vision.
Color significantly affects the consumer
perception of quality.
If the color is unacceptable, the other two
major quality factors,
flavor and texture, are not
likely to be judged at all.
COLOR
Color may be defined as the impact of the
wavelengths of light in the visual spectrum
from 390-760 nm on the human retina.
The retinal cells may be sensitive to black and
white only or to red, green and blue (RGB)
wavelengths of light.
The correct interpretation by the brain in terms
of color depends on the adequacy of signals.
COLOR
Light is the basic stimulus of colors, it is important to
consider the electromagnetic spectrum.
Visible light forms only a small part of the
electromagnetic spectrum, with a spectral range from
approximately 390 nm (violet) to 750 nm (red).
The sensitivity of the eye varies even within this narrow
visible range. Under conditions of moderate-to-strong
illumination, the eye is most sensitive to yellow-green
light of about 550 nm.
Color scales
There are three characteristics of light by which a color
may be specified: hue, saturation, and brightness.
Hue is an attribute associated with the dominant
wavelength in a mixture of light waves, i.e., it represents
the dominant color as perceived by an observer.
Saturation refers to relative purity or the amount of
white light mixed with a hue.
Brightness is a subjective term, which embodies the
chromatic notion of intensity.
Hue and saturation taken together are called
chromaticity.
Therefore, a color may be characterized by brightness
and chromaticity.
Size
Size is very important feature since it can
determine the loss of products during processing
and the final product yields.
Size can be measured in three dimensions such
as volume in the real world. However, it is usually
reduced to one or two dimensional measurements.
Size features include weight, volume, diameter,
area, surface area, perimeter, length, skeleton
length and width.
Size
Some other measurements of size:
Ferets diameter: determined by the distance of 2
pixels with the smallest and the largest
coordinates
Major axis: the longest line that can be drawn
across food products, calculated by measuring
the distance between two boundary pixels and
by taking the longest
Minor axis, which the longest line that can be
drawn through the object perpendicular to the
major axis.
Size
Area has become a very popular measurement for
the quality evaluation of fruit and vegetables such as
the determination of tomato ripeness.
Length measurements might also be used
especially for those long shape food products such
as cucumber, banana, which usually measured by
skeleton length, mid-line of the products.
Skeleton length
Size
Size
Size features can also be used for sorting of fish,
and many other products such as pizza, wheat
grains.
Shape
Shape is generally referred to the profile or
physical structure of objects geometrically.
Conventional measurements of shape called
size dependents --- try to combine different
size parameters together to form
dimensionless expressions for shape
description.
Shape
Some shape measurements applied to food
industries:
Compactness: the ratio of area over the square
perimeter --- effective for perfect circle food
products
Elongation: the ratio of major axis over the minor
axis
Convexity: the ratio of convex perimeter over the
perimeter
Roughness: the ratio of area over the square
major axis
Shape
However, those measurement are doubted. Are they
sufficient enough for describing the shape of food
products, especially those with the irregular shape,
such as broccoli, the whole body of fish, etc.
Some size independent measurements are
developed:
Spatial moment
Boundary encoding
Fourier descriptor
Texture
Texture can be generally correlated to the sensory
properties of food products.
Texture can also be used to determine chemical or
physical properties of food products --- contain more
information about chemical or physical properties
than color and size.
Textural properties of food product will be change
during storage.
The importance of texture in the overall acceptability
of foods varies widely, depending upon the type of
food:
Texture
Critical:
Food in which texture is the dominant quality characteristic,
such as meat, potato chips, cornflakes, etc.
Important:
Food in which texture makes a significant but not a
dominant contribution to the overall quality, for example
most fruits, vegetables, cheeses, bread, cereal based foods,
candy, etc.
Minor:
Food in which texture makes a negligible contribution to the
overall quality, for example most beverages, thin soups, etc.
Texture
Some of common texture vocabs:
Crisp
Dry
Juicy
Creamy
Crunchy
Chewy
Smooth
Hard
Tender
Soft
Fatty
Watery
Sticky
Tough
Greasy
Slippery
Firm
Coarse
Springy
etc
Texture
The textural properties of food are group of physical
characteristics that arise from the structural
elements of food, are sensed primarily by the feeling
of touch, are related to the deformation,
disintegration, and flow of the food under a force
and are measured objectively by function of mass,
time and distance.
Texture
Relation between textural parameters and popular
nomenclature:
Mechanical characteristics
Primary parameters
Secondary parameters
Hardness
Cohesiveness
Popular terms
Soft firm hard
Brittleness
Chewiness
Gumminess
Crumbly crunchy
brittle
Tender chewy tough
Short mealy pasty
gummy
Texture
Primary parameters
Secondary parameters
Popular terms
Viscosity
Thin - viscous
Elasticity
Plastic elastic
Adhesiveness
Texture
Geometrical characteristics
Primary parameters
Secondary parameters
Popular terms
Fibrous, cellular,
crystalline, etc.
Texture
Other characteristics
Primary parameters
Secondary parameters
Moisture content
Fat content
Popular terms
Dry moist wet watery
Oiliness
Greasiness
Oily
Greasy
References
Bourne, M.C. (2002). Food Texture and Viscosity:
Concept and Measurement 2nd Ed. Academic Press.
New York.
Francis, F,J. (1995). Quality as influenced by color.
Food Quality and Preference 6 : 149-155.
Zheng, C., Sun DW., and Zheng L. (2006). Recent
developments and applications of image features for
food quality evaluation and inspection a review.
Food Science and Technology 17: 642-655.