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Prediction of visual surface quality of industrially peeled tomatoes, based on their internal appearance when fresh
Author(s) -
LINDNER D.,
BASKER D.,
ABUFUL S.,
ABDULHADI F.
Publication year - 1988
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1988.tb00562.x
Subject(s) - sorting , surface (topology) , yield (engineering) , quality (philosophy) , product (mathematics) , mathematics , process engineering , artificial intelligence , engineering drawing , biological system , statistics , materials science , computer science , pulp and paper industry , composite material , engineering , biology , geometry , physics , algorithm , quantum mechanics
Summary A simple, rapid method is presented for examining samples of fresh tomatoes and estimating the proportion of the consignment which can be expected to have a suitable surface colour after peeling. Sorting by the colour of lateral and longitudinal sections can result in an increase in the relative yield of the suitably surface‐coloured peeled product, but at the cost of a decrease in total output.