2406

USE OF HYPERSPECTRAL IMAGE ANALYSIS AND ARTIFICIAL NEURAL NETWORK TO PREDICT QUALITY CHANGES IN COATED AND UNCOATED AVOCADOS DURING STORAGE AT DIFFERENT TEMPERATURES

Maftoonazad N نويسنده , Karimi2, Y نويسنده , Ramaswamy H. S. نويسنده , Prasher S. O. نويسنده

6

Avocado , pectin-based edible coating , Texture , Total color difference , respiration rate , Weight loss , Image analysis , Hyper spectral , Artificial neural network

هجدهمين كنگره ملي علوم و صنايع غذايي ايران

فارسی

1891698

1387

1

6

0