Color and Size Analysis of Lemon Slice (Citrus lemon L.) during Drying Process

Yıl 2020, , 1227 - 1235, 30.04.2020

Semih Özden , Faruk Kılıç

https://doi.org/10.29130/dubited.638632

Öz

The consumption of citrus, especially lemon, is very common all over the world. There are different methods for storing citrus, but the method of storing (drying) by removing the moisture is a centuries-old practice. Drying of lemon slices and drying process (determining the appropriate temperature and humidity capacity) are among the topics that are researched academically. In this study, the measurement of the weight (moisture loss) of the lemon slices, which were dried at 50 ° C in a food drying oven controlled by a coincident-centered fan-resistance, was carried out with the load cell depending on the time. In order to increase the reliability of the data and parameters, the experiments repeated three times were carried out in accordance with the TS 13706 dried lemon standard of the Turkish Standards Institute (until 10% moisture is left in the dried lemon). During the drying process, which lasted 330 minutes in total, the image was recorded at 30-minute intervals with the digital camera placed inside the oven. According to the data obtained as a result of the experiments, normalized weight loss was recorded as 75.8%. Lemon slice images were processed with edge detection algorithms and the number of pixels was determined and it was measured to show a 19.42% decrease. RGB data were obtained from digital camera and analyzed with MATLAB program. When the change in color was evaluated, the difference was determined as 13.78%. Thus, the change of the color and area of the lemon slices are revealed. The management and control of the drying process can be achieved by mathematically connecting complex network structures between these mathematical changes (color, area, weight) with MATLAB program. When the change in color was evaluated, the difference was found to be 13.78%.

Anahtar Kelimeler

Food drying, Lemon slice, Image processing, Dimension analysis, Color analysis

Limon (Citrus limon L.) Diliminin Kurutma Sürecindeki Renk ve Boyut Analizi

Öz

Narenciyenin özellikle de limonun tüketimi tüm dünyada oldukça yaygındır. Narenciyeyi saklamak için farklı yöntemler mevcuttur ancak içindeki nemin büyük oranda uzaklaştırarak saklama yöntemi (kurutma) yüzyıllardır süregelen bir uygulamadır. Limon dilimlerinin kurutulması ve kurutulmasının incelenmesi (uygun sıcaklık ve nem kapasitesinin belirlenmesi) akademik olarak da araştırılan konuların başında gelmektedir. Yapılan bu çalışmada, çakışık merkezli fan-rezistans ile kontrol edilen gıda kurutma fırınında 50 °C’de kurutulan limon dilimlerinin zamana bağlı olarak görüntü kaydı ve kinematik özelliklerinden ağırlığın (nem kaybının) ölçümü yük hücresi ile gerçekleştirilmiştir. Verilerin ve parametrelerin güvenirliliği arttırmak için üçer defa tekrarlanan deneyler, Türk Standartları Enstitüsü’nün TS 13706 kurutulmuş limon standardına uygun olarak (kurutulmuş limonda % 10 nem kalıncaya dek) gerçekleştirilmiştir. Toplamda 330 dakika süren kurutma sürecinde, fırın içine yerleştirilen sayısal kamera ile 30 dakikalık aralıklarla görüntü kaydedilmiştir. Yapılan deneyler sonucunda elde edilen verilere göre normalize ağırlık kaybı % 75.8 olarak kaydedilmiştir. Limon dilimi görüntüleri kenar belirleme algoritmaları ile işlenerek piksel sayısı belirlenmiş ve % 19.42 azalma gösterdiği ölçülmüştür. RGB verileri sayısal kameradan elde edilerek MATLAB programı ile analiz edilmiştir. Renkte oluşan değişim değerlendirildiğinde fark % 13.78 olarak tespit edilmiştir. Böylece limon dilimlerin renginin ve alanının değişimi ortaya çıkartılmıştır. Bu matematiksel değişimler (renk, alan, ağırlık) arasında karmaşık ağ yapıları ile matematiksel olarak bağlantı kurularak, kurutma sürecinin yönetimi, kontrolü sağlanabilir. 

Anahtar Kelimeler

Gıda kurutma, Boyut analizi, Limon dilimi, Görüntü işleme, Renk analizi

Kaynakça

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