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

dc.contributor.authorUdomkun, P.
dc.contributor.authorInnawong, B.
dc.contributor.authorSopa, W.
dc.date.accessioned2019-12-04T11:36:13Z
dc.date.available2019-12-04T11:36:13Z
dc.date.issued2019-07-10
dc.identifier.citationUdomkun, P., Innawong, B. & Sopa, W. (2019). Can the image processing technique be potentially used to evaluate quality of frying oil? Journal of Food Quality, 2019: 6580320, 1-12.
dc.identifier.issn0146-9428
dc.identifier.urihttps://hdl.handle.net/20.500.12478/6154
dc.descriptionOpen Access Journal
dc.description.abstractThe 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.
dc.format.extent1-12
dc.language.isoen
dc.rightsCC-BY-4.0
dc.subjectFrying
dc.subjectOils
dc.subjectFrench Fries
dc.subjectThailand
dc.subjectFoods
dc.subjectMaterials
dc.titleCan the image processing technique be potentially used to evaluate quality of frying oil?
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationSilpakorn University
cg.contributor.affiliation­Thai Union Manufacturing Co., Ltd.
cg.coverage.countryThailand
cg.creator.identifierPatchimaporn Udomkun: 0000-0003-0115-1997
cg.researchthemeNUTRITION & HUMAN HEALTH
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectFood Science
cg.iitasubjectFood Security
cg.iitasubjectFood Systems
cg.iitasubjectNutrition
cg.journalJournal of Food Quality
cg.howpublishedFormally Published
cg.accessibilitystatusOpen Access
local.dspaceid106446
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1155/2019/6580320


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