Determination of the color change in frying of four varieties of potato (Solanum tuberosum) using computer vision

Abstract

The objective of this study was to determine the kinetics of color change in potato (Solanum tuberosum), variety huagalina, huayro, limeña and peruanita, in the frying process, using computer vision. For this purpose, zero order, first order and Weibull models were applied. For the color, the luminosity value (L) was used as the browning index. The kinetics were evaluated with images every 5 seconds, in the frying process, using a computer vision system; transforming from RGB spatial color to L* a* and b* color with the proposed model to obtain the color parameters L* a* and b*. The luminosity value (L) decreases in the potato frying process (Solanum tuberosum) in all varieties for the three mathematical models. The Weibull model is the most suitable in (R2) to describe the kinetics of browning and it would allow the automation of a frying process, which would stop in just the right time, avoiding additional costs for energy use, as well as a final product with poor quality sensory.