| dc.date.accessioned | 2019-06-05T20:20:01Z | |
| dc.date.accessioned | 2022-10-18T22:24:16Z | |
| dc.date.available | 2019-06-05T20:20:01Z | |
| dc.date.available | 2022-10-18T22:24:16Z | |
| dc.date.created | 2019-06-05T20:20:01Z | |
| dc.date.issued | 2019 | |
| dc.identifier | http://hdl.handle.net/10533/235829 | |
| dc.identifier | 1150146 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/4467186 | |
| dc.description.abstract | The aim of this paper is to test different models for predicting furan content in a dough system, based
22 on partial least squares regression using colour images. Starch dough systems were fried at five
23 temperatures between 150 and 190°C and for 5, 7, 9, 11 and 13 minutes. The furan content was
24 quantified using gas chromatography/mass spectrometry, while the corresponding images were
25 simultaneously obtained and processed in order to extract 2914 features. The best predictions were
26 obtained using textural features (Rp = 0.92), when the number of features was reduced to just 10 by
27 algorithms applications. The results suggest that furan content in fried dough systems can be predicted
28 using features of colour images.
29 Keywords: Furan; non-enzymatic browning; image analysis; prediction of furan | |
| dc.language | eng | |
| dc.relation | info:eu-repo/grantAgreement//1150146 | |
| dc.relation | info:eu-repo/semantics/dataset/hdl.handle.net/10533/93482 | |
| dc.relation | instname: Conicyt | |
| dc.relation | reponame: Repositorio Digital RI2.0 | |
| dc.rights | http://creativecommons.org/licenses/by-nc-nd/3.0/cl/ | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 Chile | |
| dc.title | Predicting furan content in a fried dough system using image analysis | |
| dc.type | Manuscrito | |
