Analysis of Browning of Broiled Foods by Noncontact Techniques: A Case Study for Japanese Eggplant (Solanum Melongena)
2017
Llave, Yvan | Takemori, Kenji | Fukuoka, Mika | Takemori, Toshikazu | Tomita, Haruo | Sakai, Noboru
This study aimed to develop and validate a novel method to analyze the browning behavior of foods during the broiling process by using the combined method of infrared thermography (IRT) and a kinetic browning model. Results were validated with estimated color by using computer vision system (CVS). Surface temperature distribution was captured using an IRT camera. To improve accuracy, temperature was corrected using an effective estimation of sample surface reflection, and the results were used to estimate the L × a × b color distribution with the kinetic browning model. Cylindrical slices of eggplant were broiled up to 20 min. Broiling experiments were performed using a far‐infrared apparatus. Our results showed the potential of the combined method as a browning monitoring tool over traditional methods and CVS. Browning behavior, as evaluated by microstructural analysis, showed that the nonhomogeneous browning distribution of eggplant can be explained by the structural changes induced during broiling. PRACTICAL APPLICATIONS: Applications of this combined method include but are not limited to (a) practical method for the correction of temperature profiles which were captured by IRT devices, (b) prediction of the color profile of foods undergoing heating process, (c) direct mapping of color distribution, in addition to temperature distribution, allowing for more comprehensive analysis of the sample, in areas beyond the center of the upper surface, and (d) easy detection of overcooked areas in food surfaces during online monitoring.
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