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    Computer vision system (CVS) for color and surface oil measurements of durian chips during post‑frying

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    Journal Article (1.454Mb)
    Date
    2019
    Author
    Udomkun, Patchimaporn
    Innawong, B.
    Jeepetch, K.
    Type
    Journal Article
    Target Audience
    Scientists
    Metadata
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    Abstract/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.
    https://dx.doi.org/10.1007/s11694-019-00128-1
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/5563
    Non-IITA Authors ORCID
    Patchimaporn Udomkunhttps://orcid.org/0000-0003-0115-1997
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.1007/s11694-019-00128-1
    Research Themes
    NUTRITION & HUMAN HEALTH
    IITA Subjects
    Food Security; Nutrition
    Agrovoc Terms
    Image Analysis; Quality Control; Frying; Durians; Thailand
    Regions
    Asia; Southeast Asia
    Countries
    Thailand
    Journals
    Journal of Food Measurement and Characterization
    Collections
    • Journal and Journal Articles4835
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