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The use of innovative techniques in the classification of dried products for food processing and packaging systems simplifies and brings objectivity to the related processes. In addition, it helps consumers to access quality products. This study aimed to discriminate dried carrot samples subjected to 12 different combinations of drying and pretreatment by using innovative techniques based on chromatic attributes. The drying procedure consists of three different microwave powers (100, 200, 300 W), and pretreatments include 5% gum arabic solution, 5% gum sucrose solution, ultrasound application, and a control (no-pretreatment). The R , G , B , L , a , b , H , S, and V color channels were extracted from dried carrot images, and the exploration of classification models from selected color channels was an innovative aspect of the study. In all color channels, high overall accuracies were obtained with the values of 96.33, 96.50, and 97.00% for the logistic model tree, k-nearest neighbor, and random forest, respectively. The confusion matrix showed the lowest mixing among carrots dried at H-US (300 W + ultrasound) vs. H-C (300 W + control), H-S (300 W + sucrose) vs. H-C (300 W + control), and M-S (200 W + sucrose) vs. H-S (300 W + sucrose). The highest L, a, and b color values for the dried carrot slices were obtained as M-S (75.26), H-GA (30.93), and M-GA (44.75), respectively. In addition, hue values varied between 17.26 and 13.27, whereas saturation values varied between 50.93 and 59.90. The finding revealed that assessment of the effect of pretreatment and drying on carrot slices could be performed by machine learning and image analysis in a practical, rapid, and non-destructive manner. • Eight different machine learning algorithms was applied for classification. • 12 carrot classes subjected to various treatments were distinguished. • Innovative models built based on image textures were developed. • LMT, kNN, and RF was more successful for classification of dried carrot slices. • The developed procedure was non-destructive, objective, and effective. [ABSTRACT FROM AUTHOR]

Fresh grapes are characterized by a short shelf life and are often subjected to quality losses during post-harvest storage. The quality assessment of grapes using image analysis may be a useful approach using non-destructive methods. This study aimed to compare the effect of different storage methods on the grape image texture parameters of the fruit outer structure. Grape bunches were stored for 4 weeks using 3 storage methods (– 18 °C, + 4 °C, and room temperature) and then were subjected subsequently to image acquisition using a flatbed scanner and image processing. The models for the classification of fresh and stored grapes were built based on selected image textures using traditional machine learning algorithms. The fresh grapes and stored fruit samples (for 4 weeks) in the freezer, in the refrigerator and in the room were classified with an overall accuracy reaching 96% for a model based on selected texture parameters from images in color channels R, G, B, L, a, and b built using Random Forest algorithm. Among the individual color channels, the carried-out classification for the R color channel produced the highest overall accuracies of up to 92.5% for Random Forest. As a result, this study proposed an innovative approach combining image analysis and traditional machine learning to assess changes in the outer structure of grape berries caused by different storage conditions. [ABSTRACT FROM AUTHOR]