Abstract:
A method based on Machine Vision System (MVS) is he
reby employed to evaluate
grape drying through an assessment of the fruit’s s
hrinkage and quality during the
dehydration. Experimental data as well as captured
images are obtained at an air velocity
of 1.4 m s
-1
and different drying temperatures (50, 60, 70ºC).
The results indicated the
effect of temperature on the moisture content, shri
nkage and color changes. The moisture
content along with color changes (
∆
E) were modeled and linear regressions applied to
correlate the fruit’s shrinkage as well as color fe
atures to the moisture content. The
results obtained, displayed that there existed good
linear relationships between the fruit’s
moisture content, and shrinkage as well as color. T
he results also revealed that the
moisture content
vs
. quality of the grape could be online evaluated th
rough machine
vision during the drying process.
Keywords
: Grape drying process, Machine vision system, Shri
nkage, Quality.
