Color quality variation of french fries during frying using image processing

The aim of this study was to evaluate the suitability of a computerized image analysis technique (with a flatbed scanner for image acquisition) in order to measure the amount of the important visual aspects of French fries such as color components in RGB system and characterization of intensity and luminance of product during process. The potato slices were fired at three temperatures (145, 160 and 175°C) during 4 min. Product temperature was measured, about 1mm below the surface of French fries, using T-type thermocouple and data logger. Product was removed from the fryer, then scanned with a flatbed Scanner. Color analyses were carried out using imageJ software. The applied image analysis technique was able to differentiate with high sensitivity the changes in French fries color during frying process. Result showed that main changes of color in process are during initial heating stage and process control in this stage is very important. This technique presents a high potential to develop a computer vision on-line system for frying process optimization

Color quality variation of french fries during frying using image processing Keywords:

image analysis , color , french fries , imageJ , computer vision