Application of the CIE L*a*b* method for the evaluation of the colour of fried products from potato tubers exposed to C band ultraviolet light

Piotr Nawara , Tomasz Jakubowski , Zygmunt Sobol

Abstract

Colour evaluation, using its numerous parameters, is applied to assess qualitative changes of products resulting from the use of specific technological treatment. The study investigates the possibility of using the CIE L*a*b* method to determine selected colour coefficients of fried potato products. Statistical analysis of the results was performed at the assumed significance level of α = 0.05. It was demonstrated that the method proposed (CIE L*a*b*) is effective in evaluating the colour of French fries modified with the use of raw material exposed to ultraviolet radiation in the C band.
Author Piotr Nawara (FoPaPE / IoMEEaPP)
Piotr Nawara,,
- Institute of Machinery Exploitation, Ergonomics and Production Processes
, Tomasz Jakubowski (FoPaPE / IoMEEaPP)
Tomasz Jakubowski,,
- Institute of Machinery Exploitation, Ergonomics and Production Processes
, Zygmunt Sobol (FoPaPE / IoMEEaPP)
Zygmunt Sobol,,
- Institute of Machinery Exploitation, Ergonomics and Production Processes
Journal seriesE3S Web of Conferences, [Environment, energy and earth sciences web of conferences], ISSN 2267-1242, (0 pkt)
Issue year2019
Vol132
Pages1-6
Publication size in sheets0.5
Article number02004
ConferenceXXII International Scientific Conference POLSITA 2019 “Progress of mechanical engineering supported by information technology” , 19-11-2019 - 20-11-2019, Czajowice, Polska
DOIDOI:10.1051/e3sconf/201913202004
URL https://www.e3s-conferences.org/articles/e3sconf/pdf/2019/58/e3sconf_polsita2019_02004.pdf
Languageen angielski
LicenseJournal (articles only); author's original; Uznanie Autorstwa (CC-BY); after publication
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Application of the CIE L*a*b* method for the evaluation of the colour of fried products from potato tubers exposed to C band ultraviolet light of 14-01-2020
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Score (nominal)5
Score sourcejournalList
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