Can the image processing technique be potentially used to evaluate quality of frying oil?
The objective of this study was to investigate the feasibility of a computer vision system (CVS) for assessing the contact angle of frying oil. The oil was used to fry carbohydrate- and protein-based foods for 40 h, and the oil was collected for measuring free fatty acids (FFA), peroxide value (PV),...
| Autores principales: | , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Hindawi Limited
2019
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/102389 |
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