Color assessment of freeze-dried mushrooms using Photoshop and optimization with genetic algorithm

摘要

An image analysis and optimization technique exploiting Photoshop software coupled with genetic algorithm (GA) for a food processing application has been explored. Color characteristics (L*, a*, b*, change in color, hue, and chroma) for freeze-dried mushrooms were determined. Mathematical models for predicting color characteristics of dried mushrooms with change in processing conditions were obtained using second order polynomials. Freeze-drying (FD) conditions were optimized by an evolutionary algorithm. Results indicated that the temperature of primary and secondary drying cycles during FD have a significant impact on color. The search for optimum process conditions manifesting minimum color variation in the dried product as compared with fresh mushroom samples was done. Optimized response for color change and chroma were obtained as 4.58 and 9.78, respectively, after a 10 h drying cycle. The models developed can be used to determine the drying time for desired product color and processing conditions of FD.