El análisis de imágenes como herramienta de monitoreo en la deshidratación de rodajas de banana

Abstract The objective of this work was to evaluate the morphometric, fractal and color changes during the dehydration of banana slices through the use of image analysis. The convective drying was performed between 75 °C and 134 °C at an air velocity of 0.65 m s-1. Results showed that the images provided quantitative information of the morphometric changes (area and circularity reduction, and perimeter increase) due to the effect of thermal treatments. The analysis of fractal texture detected changes in the intensity of pixels, indicating that the surfaces were more complex and irregular as ...