Can the Image Processing Technique Be Potentially Used to Evaluate Quality of Frying Oil?

Table 2

Regression results for chemical qualities of frying oil as a function of time (t).

Models	Products	a	b	c	R^2
FFA (%) = a·t + b	Carbohydrate-based	0.033	0.342	—	0.949
	Protein-based	0.041	0.141	—	0.994
TPMs (%) = a·t^2 + b·t + c	Carbohydrate-based	−0.018	1.334	1.553	0.994
	Protein-based	−0.015	1.184	2.769	0.995
FOS reading (−) = a·t^2 + b·t + c	Carbohydrate-based	−0.001	0.098	1.718	0.984
	Protein-based	−0.001	0.101	1.760	0.977

Significance levels: ; ; .