Health properties and evaluation of quality of dried strawberry fruit produced using the convective drying method with neural image analysis

摘要

Research was conducted for the purpose of qualitative identification of convection-dried strawberries using artificial neural networks. 2 samples of raw material were subjected to a drying process, each representing different qualitative classes: ripe and overripe fruit. The generated MLP neural network was based on shape and color characteristics; 11 parameters of the quality of dried strawberry were specified. Empirical data was obtained from digital images which served as learning sets for the artificial neural networks simulator. The created neural network was to identify individual learning cases as one of the following cases: "good" - ripe or "bad" - overripe strawberry. Furthermore, a correlation analysis was performed, which showed a strong relationship between some variables.