Abstract

The study proposed that the current development of fruit industry requires the fast and efficient methods to test the varieties of fruits, which can combine the image processing and computer machine vision technology together to be applied in the field of fruit varieties detection, so as to be consistent with this new trend. At present, the determination of these traits were mainly depended on visual grading and manual measurement, which existed the problems such as: slow speed, low accuracy and poor objectivity and so on.

Keywords:

Emulsifying properties, gluten-free cake, Konjac flour, milk and egg white proteins, response surface methodology,

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Competing interests

The authors have no competing interests.

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