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 Photoshop software optimization Taguchi technique were explored determine surface microwave-dried tomato slices. The sample was pretreated water blanching (WB), ascorbic acid (AA) sodium metabisulphite (SB). In addition, cut into 4-mm, 6-mm 8-mm thicknesses at 90W, 180W 360W microwave power levels following experimental design. Color characteristics (L*, a*, b*, change in color, browning index, hue, chroma) slices determined. L*, b* values fresh tomatoes 56.73, 44.51, 38.38, respectively. optimum processing conditions for varied significantly (p< 0.05). Pretreatment is prime significant parameter controlling ?E, BI, hue values. At same time, slice thickness considerably influenced a* value, ratio a*/b* chroma measurements provide a suitable method non-destructive analysis. ability upgrade modify so they can accommodate bulk will made possible by this knowledge.