naa a22 4500 510724914 CHVBK 20180411082931.0 cr unu---uuuuu 180411e20130701xx s 000 0 eng 10.1007/s11947-011-0729-x doi (NATIONALLICENCE)springer-10.1007/s11947-011-0729-x Comparison of Whiteness Index vs. Fractal Fourier in the Determination of Bloom Chocolate Using Image Analysis [Elektronische Daten] [Roberto Quevedo, Emir Valencia, Felipe Alvarado, Betty Ronceros, José Bastias] Modeling of bloom is essential to evaluate the effectiveness of processes in chocolate and to determine its shelf life. Computer vision and the fractal kinetic method were used to quantify bloom in samples of chocolate coating and cocoa chocolate subjected to a 3- or 6-h temperature cycle. Bloom was also determined by classical methods (L* lightness and whiteness index). In the results, the kinetic bloom rate derived by the fractal kinetic method was higher than that obtained with the L* or white index. Fractal method can be used to determine kinetic bloom and to detect differences in chocolate coating affected by 3 or 6h of temperature cycle. The bloom rate derived by the fractal method was higher that the mean L* value and whiteness index methods; no differences could be registered between the last two methods. In general, the fractal method can be seen as a new means of quantifying bloom in chocolate and allows registering the bloom faster than the L* value and white index methods. Springer Science+Business Media, LLC, 2011 Bloom nationallicence Fractal nationallicence Kinetic nationallicence Chocolate nationallicence Computational vision nationallicence Quevedo Roberto Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Los Lagos, Unidad de FITOGEN. Av. Fuchslocher 1305, Osorno, Chile aut Valencia Emir Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Los Lagos, Unidad de FITOGEN. Av. Fuchslocher 1305, Osorno, Chile aut Alvarado Felipe Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Los Lagos, Unidad de FITOGEN. Av. Fuchslocher 1305, Osorno, Chile aut Ronceros Betty Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Los Lagos, Unidad de FITOGEN. Av. Fuchslocher 1305, Osorno, Chile aut Bastias José Departamento de Ingeniería en Alimentos, Universidad del Bio-Bio, Av. Andrés Bello s/n, Chillán, Chile aut Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1878-1884 1935-5130 6:7<1878 2013 6 11947 https://doi.org/10.1007/s11947-011-0729-x text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0729-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Quevedo Roberto Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Los Lagos, Unidad de FITOGEN. Av. Fuchslocher 1305, Osorno, Chile aut NATIONALLICENCE 700 1- Valencia Emir Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Los Lagos, Unidad de FITOGEN. Av. Fuchslocher 1305, Osorno, Chile aut NATIONALLICENCE 700 1- Alvarado Felipe Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Los Lagos, Unidad de FITOGEN. Av. Fuchslocher 1305, Osorno, Chile aut NATIONALLICENCE 700 1- Ronceros Betty Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Los Lagos, Unidad de FITOGEN. Av. Fuchslocher 1305, Osorno, Chile aut NATIONALLICENCE 700 1- Bastias José Departamento de Ingeniería en Alimentos, Universidad del Bio-Bio, Av. Andrés Bello s/n, Chillán, Chile aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1878-1884 1935-5130 6:7<1878 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer