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Resumen In this work, the effect of sugar concentration for second fermentation on effervescence quality of sparkling cider was evaluated by image processing. To elaborate sparkling cider, three levels of sugar were applied (10, 15 and 20 g/L). The evolution of internal pressure was measured once a week. The effervescence characteristics such as: bubbles velocity, bubbles size, crown height and reduction time, were measured. The highest pressure, height crown and lowest size of bubble was obtained with 20 g/L of sugar, meanwhile the highest crown stability was obtained with 15 g/L. The image processing provides an objective and reliable method to evaluate the effervescence characteristics. En este trabajo se evaluo el efecto de la concentracion de azucar para la segunda fermentacion sobre la calidad de la efervescencia en sidra espumosa medida por analisis de imagenes. Para la elaboracion de la sidra espumosa se aplicaron tres concentraciones de azucar (10, 15 y 20 g/L). La evolucion de la presio...

Resumen Foams are widely used in food industry and play an important role in texture and flavor of novel food products. Consumer accepts or rejects a product guided frequently only by foam's appearance; foams with stable, small and uniform size bubbles are associated to good flavor and quality. However, food technologists do not have enough tools to characterize foams in an objective and consistent way. This work presents a methodology to characterize foams appearance using image processing techniques on a set of images during a foaming process by air injection. Two kinds of protein-based foams, having different foaming agent concentration, were created to validate this methodology. Foam stability and homogeneity were determined by quantification of two parameters: bubbles number and size. Those parameters were extracted using image-processing techniques. The images were acquired automatically every 10 sec during the drainage phase using a USB camera and then were processed by personal computer. ...