ABSTRACT
In the last few years, emphasis has been placed on techniques applying computer vision systems (CVS) and image analysis for assessing the browning degree and other properties related to food quality (Briones and Aguilera 2005). CVS use devices for image acquisition, hardware and soÀware for processing the images to simulate the role of the eyes and brain. Computer vision o•ers a spatial resolution as it covers the whole object of interest, which is not possible with tristimulus colorimeters that require measurements point to point of the object and provide, therefore, average values of color from very small areas. Digital cameras capture the colors while the computers store them. Ÿe image acquisition by a camera and the processing using appropriate programs represent an interesting alternative for heterogeneous systems, because they provide a large quantity of information in a practical method (Jayas et al. 2000). Recent studies have shown that CVS are reliable to determine di•erent color and appearance aspects (Briones and Aguilera 2005, Mendoza et al. 2006, Venir et al. 2007) and browning development (Acevedo et al. 2008) in food. Ÿe objective of this work was to evaluate the kinetics of color changes in di•erent dehydrated fruits as a function of relative humidity (RH) at di•erent storage times aÀer heat treatment at 45°C.
