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Reports Summarize Food Technology Study Results from Sichuan Agricultural University (A simple method based on image processing to estimate primary...

August 21, 2014



Reports Summarize Food Technology Study Results from Sichuan Agricultural University (A simple method based on image processing to estimate primary pigment levels of Sichuan Dark Tea during post-fermentation)

By a News Reporter-Staff News Editor at Food Weekly News -- Fresh data on Food Technology are presented in a new report. According to news originating from Ya'an, People's Republic of China, by VerticalNews correspondents, research stated, "A new method quantifying the primary pigments of Sichuan Dark Tea (SDT) rapidly based on the image processing was established. The correlations between the color parameters obtained from SDT images by employing the scanner and Photoshop software and the primary pigment levels were analyzed, and the regression models based on these color parameters were established as well."

Our news journalists obtained a quote from the research from Sichuan Agricultural University, "The results showed that the contents of theaflavin, thearubigins and theabrownin significantly correlated with the parameters of RGB and CMYK modes. The contents of chlorophyll (Chl) Chl-a and Chl-b had high correlation with the parameters of RGB and HSB modes."

According to the news editors, the research concluded: "All the regression models established had the best goodness of fit, in the 95 % confidence intervals, the prediction error of them varied from -3.12 to 2.05 %. Thus, the primary pigments of SDT during post-fermentation could be excellently quantified by the image processing methods developed here."

For more information on this research see: A simple method based on image processing to estimate primary pigment levels of Sichuan Dark Tea during post-fermentation. European Food Research and Technology, 2014;239(2):357-363. European Food Research and Technology can be contacted at: Springer, 233 Spring St, New York, NY 10013, USA. (Springer - www.springer.com; European Food Research and Technology - www.springerlink.com/content/1438-2377/)

The news correspondents report that additional information may be obtained from Y. Zou, Sichuan Agricultural University, Dept. of Tea Sci, Coll Hort, Yaan 625014, People's Republic of China. Additional authors for this research include G.N. Qi, S.X. Chen, L.Q. Tan, W. Li and T.T. Liu.

Keywords for this news article include: Asia, Ya'an, Food Technology, People's Republic of China

Our reports deliver fact-based news of research and discoveries from around the world. Copyright 2014, NewsRx LLC


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Source: Food Weekly News


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