تعیین تاریخ انقضاء روغن‌های خوراکی مبنی بر تغییر رنگ طی فرآیند اکسایش: کاربرد تحلیل تصویر رقمی و آنالیز افتراقی خطی طی اکسایش اولیه و ثانویه

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• الگا عظیمی ¹
• محبت محبی ¹
• رضا فرهوش ¹
• مهدی سعادتمند طرزجان ²

¹ گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد.

² گروه برق، دانشکده مهندسی، دانشگاه فردوسی مشهد.

https://doi.org/10.22067/ifstrj.v1396i0.70907

چکیده

تشخیص وضعیت انقضا (سالم و تند شده) روغن‌های گیاهی خوراکی به‌خاطر محصولات اولیه و ثانویه اکسیداسیون حائز اهمیت است. بنابراین بررسی کیفیت و سلامت روغن‌های خوراکی بسیار مهم است. بر اساس گزارشات و آزمایشات تجربی رنگ روغن طی اکسیداسیون تغییر می‌کند. پژوهش حاضر به شرح بررسی انجام شده توسط پردازش تصویر و تحلیل تفکیک خطی (LDA) برای طبقه‌بندی روغن‌های گیاهی خوراکی سالم و تند شده در طی اکسیداسیون در دمای 85 درجه سانتی‌گراد با توجه به اکسیداسیون اولیه و ثانویه در چهار نوع روغن (پالم اولئین، زیتون، سویا و آفتابگردان) پرداخته است. هدف از این پژوهش یافتن روش‌های ارزان و سریع‌ترو همچنین حافظ محیط‌ زیست به ‌جای آزمون‌های شیمیایی به کمک فضاهای رنگی (RGB، HSI،L*a*b* با Grayscale) برای تعیین وضعیت انقضا روغن‌های خوراکی است. این مطالعه نشان داد که بهترین نتیجه برای تشخیص وضعیت انقضا در روغن‌های معلوم با توجه به دوره القا عدد پراکسید در هر فضای رنگی توسط طبقه‌بند LDA برای پالم 100% (HSI و سیاه وسفید)، زیتون 61/84% (L*a*b* و RGB)، سویا 95% (سیاه و سفید) و آفتابگردان 100% ( RGB و HSI) می‌باشد. همچنین با توجه به دوره القا آزمون عدد کربونیل بهترین عملکرد طبقه‌بند در پالم 100% (L*a*b*)، زیتون 100% (L*a*b*)، سویا 47/89% و آفتابگردان 95% (HSI) بدست آمد.

کلیدواژه‌ها

• روغن های گیاهی خوراکی
• اکسایش
• عددپراکسید
• عدد کربونیل
• تجزیه‌وتحلیل تفکیک خطی
• تصویربرداری

عنوان مقاله [English]

Discerning expiration status of edible vegetable oils based on color changes during oxidation process: Using digital image and linear discriminant analysis in both primary and secondary oxidations

نویسندگان [English]

• Olga Azimi ¹
• Mohebbat Mohebbi ¹
• Reza Farhoosh ¹
• Mahdi Saadatmand-Tarzjan ²

¹ Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, International Campus, Mashhad, Iran.

² Department of Electrical Engineering, Ferdowsi University of Mashhad, Mashhad, Mashhad, Iran

چکیده [English]

Discerning the expiration status (non-rejected and rejected) of edible vegetable oils is very significant because of the hazardous primary and secondary oxidation products. Therefore, it is of outmost importance to monitor the quality and safety of these oils. Based on previous literature, reports and experimental observation, the oil color changes during oxidation. Thus, the present study investigates the use of image processing and linear discriminant analysis (LDA) for the classification of non-rejected and rejected edible vegetable oils during oxidation process at 85°C, with respect to the induced period in both primary and secondary oxidation of four oil type (Olive, Sunflower, Palm and Soybean). The purpose of this study was to find less costly and quicker methods with environmental protection, by using the color spaces (RGB, HSI, L*a*b* with Grayscale) instead of chemical analyses to determine the expiration status of edible vegetable oils. Results of this study indicated that the best classification for expiration status of known oils according to induced period of peroxide value in  each color space, was achieved with LDA model were for palm with 100% (HSI and Grayscale), olive with 84.61% (L*a*b* and RGB), soybean with 95% (Grayscale) and sunflower with 100% (RGB and HSI), also in induced period of carbonyl value test, the best classification performance was achieved in palm with 100% (L*a*b*), olive with 100% (L*a*b*), soybean with 89.47% and sunflower with 95% (HSI).

کلیدواژه‌ها [English]

• Edible Vegetable Oil
• oxidation
• Peroxide value
• Carbonyl value
• Linear Discriminant Analysis
• imaging

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