The optimisation of the colour analysis of microwave-dried tomatoes applying the Taguchi technique

Food processors and consumers frequently worry about the inconsistent colour of dried tomatoes. To minimize detrimental color changes, process parameters need to be optimized. Thus, digital imaging with the Photoshop software and optimization with the Taguchi technique were explored to determine the...

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Bibliographic Details

Published in:	Journal of Agricultural Sciences (Belgrade)
Main Authors:	Hussein Jelili B., Oke Moruf O., Adeyanju James A., Abiona Oluseye O.
Format:	Article
Language:	English
Published:	University of Belgrade - Faculty of Agriculture, Belgrade 2022-01-01
Subjects:	color analysis microwave drying tomato slice adobe photoshop taguchi technique
Online Access:	https://scindeks-clanci.ceon.rs/data/pdf/1450-8109/2022/1450-81092204395H.pdf