Аналіз існуючих способів визначення якості продуктів харчування за кольором

Abstract

Однією з проблем під час зберігання та переробки продуктів харчування на основі природної сировини є зміна їх якісних властивостей, насамперед кольору. Це зумовлює необхідність аналізу способів визначення кольорових властивостей сировини з метою пошуку дешевшого експресметоду. Під час аналізу існуючих способів перевагу має комп’ютерний метод обробки цифрових зображень, отриманих безпосередньо під час проведення технологічних процесів.

On the basis of vegetable raw materials high-quality products of daily and long-term consumption are produced in the food industry. The main disadvantages of the storage and processing of natural vegetable raw materials are their sensitivity to the influence of environmental factors (oxygen, sunlight, etc.) and to the implementation of final technological operations during products manufacturing. Determining the change and preservation of one of the main organoleptic, quality and application properties of food products made of vegetable raw material, namely color, is an important task. Determining the color of raw materials after any thermal, mechanical and other types of technological treatments, and even during storage of raw materials is a rather complex and technically expensive task and cannot always be used at the right moment of the technological process. According to many standards of Ukraine and the European Union the color is one of the most important organoleptic properties of food products made of vegetable raw materials. Various methods are used to determine the color properties of natural raw materials and their changes. Currently colorimetric and spectrometric methods of research are increasingly used, which are in some degree more complicated on further processing of experimentally obtained research results. The analysis of existing methods has confirmed the advantage of the method of determining the color changes, in particular during the technological process, namely: a computer and digital research method based on the use of RGB mode and has advantages over existing methods used today. The advantages of the computer and digital method of researching the uniformity of changing the colored background of development prototypes during the technological processes are: ease of use, calculations, low cost of necessary equipment and the speed of the process under study. This causes the expediency of further studies of this method for the determination of changes in color properties of food products based on vegetable raw material as one of the organoleptic factors.