Statistical pattern recognition classification with computer vision images for assessing the furan content of fried dough pieces.


This research tested furan classification models in fried matrices based on the pattern recognition of images. Samples were fried at 150, 160, 170, 180, and 190°C for 5, 7, 9, 11, 13, and 30min. Furan was measured by GC-MS. Corresponding images were acquired and processed to extract 2175 chromatic and textural features. Principal component analysis was used… (More)
DOI: 10.1016/j.foodchem.2017.06.095