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 ...

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.

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 ...

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 ...