Abstract
The qualitative examination of canned foods can be performed with many possible options, depending on the desired result. The microbiological evaluation of canned foods requires generally microbial examination testing methods. In addition, the chemical risk has to be evaluated in general with relation to the possible detection of undeclared allergens, genetically modified organisms, mycotoxins, pesticide residues, etc. Finally, the evaluation of food and beverage products can be carried out by means of sensorial testing methods. In this ambit, simple colorimetric tests may be created and implemented for industrial quality control purpose, and some of these procedures are direct expression of ‘digital image analysis and processing’ systems. Consequently, the possible alteration of certain tints can be analysed and critically discussed on condition that a reliable relationship has been established between the above-mentioned chromatic modification and the cause. This chapter is dedicated to ‘digital image analysis and processing’ practical applications for the evaluation of thermally treated canned foods.
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Notes
- 1.
Workability means the effective performance of food packaging materials during and after their use into packing and processing lines.
- 2.
Technological suitability or ‘performance’ of a peculiar food packaging material is the ability to comply with specific norms and mandatory regulations on the one hand, and with the ‘intended use(s)’ of the material on the other side.
Abbreviations
- ALI:
-
Average light intensity
- DIAP:
-
Digital image analysis and processing
- ISO:
-
International Organization for Standardization
- LLI:
-
Lycopene loss index
- RGB:
-
Red/green/blue
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Montanari, A., Barone, C., Barone, M., Santangelo, A. (2018). Metal Cans and Canned Foods: Image Analysis of Visual Failures. In: Thermal Treatments of Canned Foods. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-319-74132-1_3
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