Welcome to the International Institute of Tropical Agriculture Research Repository
What would you like to view today?
Computer vision system (CVS) for color and surface oil measurements of durian chips during post‑frying
MetadataShow full item record
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.
Multi standard citation
Permanent link to this itemhttps://hdl.handle.net/20.500.12478/5563
Non-IITA Authors ORCID
Digital Object Identifier (DOI)