E3S Web Conf.
Volume 132, 2019XXII International Scientific Conference POLSITA 2019 “Progress of mechanical engineering supported by information technology”
|Number of page(s)||6|
|Section||Earth and Environmental sciences|
|Published online||22 November 2019|
Application of the CIE L*a*b* method for the evaluation of the colour of fried products from potato tubers exposed to C band ultraviolet light
Institute of Machinery Management, Ergonomics and Production Processes, University of Agriculture in Krakow
* Corresponding author: Piotr.Nawara@urk.edu.pl
Colour evaluation, using its numerous parameters, is applied to assess qualitative changes of products resulting from the use of specific technological treatment. The study investigates the possibility of using the CIE L*a*b* method to determine selected colour coefficients of fried potato products. Statistical analysis of the results was performed at the assumed significance level of α = 0.05. It was demonstrated that the method proposed (CIE L*a*b*) is effective in evaluating the colour of French fries modified with the use of raw material exposed to ultraviolet radiation in the C band.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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