Hasan Ghiasi; Shahrokh Jebraeili; Seyed Mahdi Jafari; Yahya Maghsoudlou
Abstract
In this study the factors controlling the software colorimetry (Photoshop), including illumination (direct and indirect), image background (white and black), camera settings (zoom, light, resolution and environmental conditions) and the conversion equations of R, G, B images to L *, a *, b *, compared ...
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In this study the factors controlling the software colorimetry (Photoshop), including illumination (direct and indirect), image background (white and black), camera settings (zoom, light, resolution and environmental conditions) and the conversion equations of R, G, B images to L *, a *, b *, compared with the results of the device were investigated and optimized. The results showed that the factors affecting the photography which werw found to be just the background color and light setting of camera would have the most significant effect on software colorimetery and white background and indirect illumination were the best conditions. significant difference was observed between software and instrumentally colorimetry after optimization the effective factors on photography also relationships used in the conversion were not careful enough. Therefore in consideration of the difference between physical characteristics of foods surface with a color chart (used to optimize the imaging conditions) it is necessary for optimization a software colorimetery system to use the regression between software and device colorimetry results of test foods.
Zahra Izadi; Ali Nasirpour; Ghasem Ali Garoosi
Abstract
Phytosterols have been used for reduction of cholesterol since 1950. The high melting temperature and chalky taste are the major problems related to the enrichment of foodstuffs with phytosterols. The Cristal construct of these compounds could not reduce remarkably the blood cholesterol in comparison ...
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Phytosterols have been used for reduction of cholesterol since 1950. The high melting temperature and chalky taste are the major problems related to the enrichment of foodstuffs with phytosterols. The Cristal construct of these compounds could not reduce remarkably the blood cholesterol in comparison with the fatty soluble forms. Presence of free and alcoholic forms of phytosterols and also their capability in making strong linkage with nutritional matrix make difficult and complicate their analysis and distribution quality in foodstuffs. In this study the emulsion include the emulsifier, soy bean oil and water was used for dissolving and dispersing of phytosterols in water phase. Then the distribution state of phytosterol in enriched yogurt was investigated using Gas Chromatography. Because of the appearance and color are the first parameters in the evaluation of nutrition materials, digital imaging and Photoshop software was used to measure the color of enriched yogurt. Results indicated that the using of emulsifier and soy bean oil could be suitable approach to disperse and dissolving phytosterol in liquid phase. Gas Chromatography showed that it is a favorite method to measure manner of dispersing the phytosterol. In the colorimetric studding no significant differences observed between enriched yogurts and control. Also result exhibited that the using of Photoshop software could be the better scale in comparison with the other current method and instruments for color assay of the yogurt.
