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

Source: own data.