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    Can the image processing technique be potentially used to evaluate quality of frying oil?

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    U19ArtUdomkunImageInthomDev.pdf (1.954Mb)
    Date
    2019-07-10
    Author
    Udomkun, P.
    Innawong, B.
    Sopa, W.
    Type
    Journal Article
    Target Audience
    Scientists
    Metadata
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    Abstract/Description
    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), total polar materials (TPMs), and FOS reading (dielectric constant). The results showed that FFA linearly increased with frying time (R2 > 0.95) while the polynomial correlation between TPMs and FOS reading as a result of time was observed (R2 > 0.97). The contact angle obtained from CVS was highly correlated with all chemical qualities (R2 > 0.94), except PV. In addition, the contact angle models could be used to adequately predict FFA, TPMs, and FOS reading of frying oil (R2 > 0.91). This result suggested that the image processing technique through CVS could be an appropriate alternative to chemical analysis, especially for small- and medium-scale industrial frying.
    https://dx.doi.org/10.1155/2019/6580320
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/6154
    Non-IITA Authors ORCID
    Patchimaporn Udomkunhttps://orcid.org/0000-0003-0115-1997
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.1155/2019/6580320
    Research Themes
    NUTRITION & HUMAN HEALTH
    IITA Subjects
    Food Science; Food Security; Food Systems; Nutrition
    Agrovoc Terms
    Frying; Oils; French Fries; Thailand; Foods; Materials
    Countries
    Thailand
    Journals
    Journal of Food Quality
    Collections
    • Journal and Journal Articles4835
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