Computer vision system (CVS) for color and surface oil measurements of durian chips during post‑frying
This study aimed to investigate the feasibility of using the computer vision system (CVS) for monitoring color and surface oil content of durian chips during post-frying cooling. The results revealed the browning index values increased with cooling time, while surface oil content decreased. A high l...
| Main Authors: | , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Springer
2019
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/101515 |
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