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Colour change is a common physical phenomenon observed during drying, which need to be controlled since it directly affects consumer acceptance of dried products. This study aimed to investigate the feasibility of using computer vision, combined with laser light backscattering analysis at 650 nm ...


Udomkun, PatchimapornNagle, M.Argyropoulos, D.Wiredu, A.N.Mahayothee, B.Müller, J.[Computer vision coupled with laser backscattering for nondestructive colour evaluation of papaya during drying]Computer vision coupled with laser backscattering for nondestructive colour evaluation of papaya during drying

This study aimed to investigate the feasibility of using the computer vision system (CVS) for monitoring color and surface oil content of durian chips during post-frying cooling. The results revealed the browning index values increased with cooling time, while surface oil content decreased. A hig...


Udomkun, PatchimapornInnawong, B.Jeepetch, K.[Computer vision system (CVS) for color and surface oil measurements of durian chips during post‑frying]Computer vision system (CVS) for color and surface oil measurements of durian chips during post‑frying

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