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

Table 3

Regression results of contact angle (CA) models for prediction of chemical qualities of frying oil.

Models	Products	a	b	c	R^2
FFA (%) = a·CA + b	Carbohydrate-based	−0.137	7.554	—	0.947
	Protein-based	−0.167	9.084	—	0.935
TPMs (%) = a·CA^2 + b·CA + c	Carbohydrate-based	−0.324	28.246	−589.060	0.992
	Protein-based	−0.228	19.636	−349.910	0.974
FOS reading (−) = a·CA^2 + b·CA + c	Carbohydrate-based	−0.019	1.612	−29.395	0.956
	Protein-based	−0.017	1.396	−24.685	0.978

Significance levels: ; ;  .