The optimisation of the colour analysis of microwave-dried tomatoes applying the Taguchi technique
Food processors and consumers frequently worry about the inconsistent colour of dried tomatoes. To minimize detrimental color changes, process parameters need to be optimized. Thus, digital imaging with the Photoshop software and optimization with the Taguchi technique were explored to determine the...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
University of Belgrade - Faculty of Agriculture, Belgrade
2022-01-01
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Series: | Journal of Agricultural Sciences (Belgrade) |
Subjects: | |
Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1450-8109/2022/1450-81092204395H.pdf |