Research Article
Can the Image Processing Technique Be Potentially Used to Evaluate Quality of Frying Oil?
Table 1
Regression results of parameter values obtained from CVS and physicochemical qualities of frying oil.
| Qualities | Carbohydrate-based | Protein-based |
| Lightness (L, −) | 0.815 | 0.821 | Hue (h, −) | 0.851 | 0.830 | Chroma (C, −) | 0.452 | 0.533 | Free fatty acid (FFA, %) | 0.610 | 0.523 | Peroxide value (PV, meq O2/kg) | 0.198 | 0.087 | Total polar material (TPM, %) | 0.775 | 0.732 | Dielectric constant (FOS reading, −) | 0.730 | 0.639 |
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Source: own data.
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