Research Article
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 | R2 |
| FFA (%) = a·t + b | Carbohydrate-based | 0.033 | 0.342 | — | 0.949 | Protein-based | 0.041 | 0.141 | — | 0.994 |
| TPMs (%) = a·t2 + 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·t2 + b·t + c | Carbohydrate-based | −0.001 | 0.098 | 1.718 | 0.984 | Protein-based | −0.001 | 0.101 | 1.760 | 0.977 |
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Significance levels: ; ; . |