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 |
| _version_ | 1855523467485511680 |
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| author | Udomkun, Patchimaporn Innawong, B. Jeepetch, K. |
| author_browse | Innawong, B. Jeepetch, K. Udomkun, Patchimaporn |
| author_facet | Udomkun, Patchimaporn Innawong, B. Jeepetch, K. |
| author_sort | Udomkun, Patchimaporn |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | 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 linear correlation of browning index as well as surface oil content and cooling time was observed (R2 > 0.92). The image-processing technique can effectively be used to describe browning index and surface oil content of fried durian chips as it yielded a very high correlation (R2 > 0.94). This technology exhibits great potential as a reliable, rapid, consistent, and non-destructive tool for process optimization and quality control of fried products. |
| format | Journal Article |
| id | CGSpace101515 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Springer |
| publisherStr | Springer |
| record_format | dspace |
| spelling | CGSpace1015152024-05-01T08:16:57Z Computer vision system (CVS) for color and surface oil measurements of durian chips during post‑frying Udomkun, Patchimaporn Innawong, B. Jeepetch, K. image analysis quality control frying durians thailand 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 linear correlation of browning index as well as surface oil content and cooling time was observed (R2 > 0.92). The image-processing technique can effectively be used to describe browning index and surface oil content of fried durian chips as it yielded a very high correlation (R2 > 0.94). This technology exhibits great potential as a reliable, rapid, consistent, and non-destructive tool for process optimization and quality control of fried products. 2019-09 2019-06-11T15:16:00Z 2019-06-11T15:16:00Z Journal Article https://hdl.handle.net/10568/101515 en Limited Access Springer Udomkun, P., Innawong, B. & Jeepetch, K. (2019). Computer vision system (CVS) for color and surface oil measurements of durian chips during post‑frying. Journal of Food Measurement and Characterization, 1-7. |
| spellingShingle | image analysis quality control frying durians thailand Udomkun, Patchimaporn Innawong, B. Jeepetch, K. Computer vision system (CVS) for color and surface oil measurements of durian chips during post‑frying |
| title | Computer vision system (CVS) for color and surface oil measurements of durian chips during post‑frying |
| title_full | Computer vision system (CVS) for color and surface oil measurements of durian chips during post‑frying |
| title_fullStr | Computer vision system (CVS) for color and surface oil measurements of durian chips during post‑frying |
| title_full_unstemmed | Computer vision system (CVS) for color and surface oil measurements of durian chips during post‑frying |
| title_short | Computer vision system (CVS) for color and surface oil measurements of durian chips during post‑frying |
| title_sort | computer vision system cvs for color and surface oil measurements of durian chips during post frying |
| topic | image analysis quality control frying durians thailand |
| url | https://hdl.handle.net/10568/101515 |
| work_keys_str_mv | AT udomkunpatchimaporn computervisionsystemcvsforcolorandsurfaceoilmeasurementsofdurianchipsduringpostfrying AT innawongb computervisionsystemcvsforcolorandsurfaceoilmeasurementsofdurianchipsduringpostfrying AT jeepetchk computervisionsystemcvsforcolorandsurfaceoilmeasurementsofdurianchipsduringpostfrying |