Development of a computer vision system to measure the color of potato chips
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Date
2006
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Abstract
The objective of this research was to design and implement an inexpensive computer vision system for measuring the color of a highly heterogeneous food material not only in shape as well in color such as potato chips in L*a*b* units from RGB images. The system was composed of (i) a digital color camera for acquiring the images in a digital format, (ii) a computer for storage the images, (c) image analysis routines integrated into a software programmed in Matlab that converts the color RGB of the food image into L*a*b* units. In this way the color of potato chips can be calculated in L*a*b* units over representative areas and in a reproducible way. The kinetics of color changes in potato slices during frying at four temperatures was followed using the implemented computer vision system (CVS). Color values in L*a*b* units were recorded at different sampling times during frying at the four oil temperatures using the total color change parameter (AE). Chips fried at higher temperatures get darker as expected and showed by the CVS. The implemented computer vision system can be used to study as well foods different from potato chips by selecting their proper settings for image acquisition and digital image processing. (c) 2006 Elsevier Ltd. All rights reserved.
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Keywords
potato chips, frying, color, computer vision, L*a*b*, image processing, ACRYLAMIDE, SEGMENTATION