Application of image processing for determination of L*, a*andb*indices in color measurementof foods

Color is one of the most important quality indices and this necessitates its rapid control during process progress and storage. In this study، capability of image processing method as a measurement tool for L*، a* and b* indices were evaluated. Six different imaging procedures were compared with hunterlab results using paired t-student test (α=0. 01) and only one imaging procedure (with sensor light sensitivity of ISO 400، shutter velocity of 1/40 s and diaphragm of f4. 0) did not show significant difference with hunterlab readings، therefore، this procedure was selected for imaging. Maximum standard error (SE) of this method for L*، a* and b* was equal to 2. 3، 2. 8 and 6. 5، respectively and maximum TCD between the readings of hunterlab instrument and this method was equal 11.