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...
Enlace original:
https://cgspace.cgiar.org/handle/10568/101515
Udomkun, Patchimaporn
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Innawong, B.
,
Jeepetch, K.
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[Computer vision system (CVS) for color and surface oil measurements of durian chips during post‑frying]
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Computer vision system (CVS) for color and surface oil measurements of durian chips during post‑frying
