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Development of a computer vision system to measure the color of potato chips
(ELSEVIER, 2006)
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 ...
Grading of Potato Chips According to Their Sensory Quality Determined by Color
(2012)
Potato chips were classified in quality categories according to their color after frying at oil temperatures (120, 140, 160, and 180 ± 1 °C) and undergoing some pre-treatments (control or unblanching, blanching, and blanching ...
Color development and acrylamide content of pre-dried potato chips
(ELSEVIER SCI LTD, 2007)
The objective of this work was to study the development of color formation in pre-dried potato slices during frying and acrylamide formation in the final potato chips. Color measurement was done by using an inexpensive ...
Soaking in a NaCl solution produce paler potato chips
(ELSEVIER, 2007)
Pairs of potato slices were blanched, soaked in a NaCl solution or water and fried. The originally adjoining faces of the chips were analysed for average L*a*b* color by digital photography and image analysis.
Classification of potato chips using pattern recognition
(WILEY, 2004)
An approach to classify potato chips using pattern recognition from color digital images consists of 5 steps: (1) image acquisition, (2) preprocessing, (3) segmentation, (4) feature extraction, and (5) classification. Ten ...
Determinación del potencial de mercado de chips de colores de papas nativasIII Congreso Nacional de la Papa
(Quito, EC: Universidad Central del Ecuador, 2008, 2015)
Color kinetics and acrylamide formation in NaCl soaked potato chips
(ELSEVIER SCI LTD, 2007)
The objective of this work was to study the kinetics of color development in blanched and blanched-NaCl impregnated potato slices during frying by using the dynamic method and also to evaluate the effect of NaCl in reducing ...
Orange-fleshed Sweet Potato Chips: Processing Effect on Carotenoid Content and Resistant Starch and Sensory Acceptance
(2021-01-01)
There is currently a great demand for industrialized products with functional properties, together with the increase in consumption of roots and sweet potato products. Sweet potatoes have a high content of resistant starch, ...