Oil content fraction in tortilla chips during frying and their prediction by image analysis using computer vision

The increasing consumption worldwide of tortilla chips make it relevant to design and optimize their industrial quality analysis. Surface, structural, and total oil content during frying of tortilla chips fried at 160, 175, and 190°C for different times were analyzed. The aim was to obtain a relatio...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Matiacevich, S.B., Henríquez, O.C., Mery, D., Pedreschi, F.
Formato: JOUR
Materias:
Computer vision
Image features
Oil content
Oil fraction
Tortilla chips
Cross-validation technique
Frying temperature
Industrial quality
Linear correlation
Oil contents
Oil fractions
Food technology
Image processing
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_10942912_v17_n2_p261_Matiacevich
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

Ejemplares similares

Ejemplares similares