Application of computer vision technique for on-line monitoring of shrimp color changes during drying Original Research Article

The effects of drying temperature and drying medium velocity on color change kinetics of shrimp viz. lightness (L∗), redness (a∗), yellowness (b∗), total color difference (ΔE), chroma (CH), hue angle (H°), and browning index (BI) were on-lineally investigated. Drying experiments were carried out on dryer equipped with computer vision systems using hot air drying (HAD) temperatures of 50–90 °C and superheated steam drying (SSD) temperatures of 110–120 °C at drying medium velocities of 1–2 m/s. Zero-, first-order, and fractional conversion models were utilized to describe the color changes of shrimps and the fractional conversion model successfully tracked the experimental data. The results showed that the color parameters were significantly influenced by the studied parameters. Lightness of the samples decreased, while other color parameters increased as drying proceeded. Generally, increasing drying medium temperature decreased L∗ and H°, whereas increased other color parameters. The color characteristic of the SSD finished products were acceptable than the HAD processed samples. Finally, dimensionless moisture content of shrimps during drying was accurately correlated to the color parameters and drying time using a quadratic regression model. Moisture ratio had strong relationship with the lightness change compared with the redness and yellowness variations.