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Metal Cans and Canned Foods: Image Analysis of Visual Failures

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Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

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.

Keywords

Canned food Colorimetry Digital image analysis and processing Light intensity Pigment Pixel Software 

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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Copyright information

© The Author(s) 2018

Authors and Affiliations

  1. 1.Stazione Sperimentale per L’Industria delle Conserve Alimentari, Food PackagingParmaItaly
  2. 2.Associazione ‘Componiamo il Futuro’ (CO.I.F.)PalermoItaly
  3. 3.Food TechnologistSan Marco EvangelistaItaly

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