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

dc.contributor.authorLeiva-Valenzuela, Gabriel A.
dc.contributor.authorMariotti, Maria
dc.contributor.authorMondragon, German
dc.contributor.authorPedreschi, Franco
dc.date.accessioned2025-01-23T21:21:22Z
dc.date.available2025-01-23T21:21:22Z
dc.date.issued2018
dc.description.abstractThis 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 degrees C for 5, 7, 9, 11, 13, and 30 min. Furan was measured by GC-MS. Corresponding images were acquired and processed to extract 2175 chromatic and textural features. Principal component analysis was used to reduce features to 8-12 principal components. In parallel, sequential forward selection coupled with linear discriminant analysis (LDA) was the best strategy to select only 5-7 features. LDA was the best classifier with 91.39-97.60% recognizing above 113 mu g/kg and 69.54-83.80% to classify images from class 1 (0-38 mu g/kg) from class 2 (39-113 mu g/kg). Also, support vector machine recognized 87.71-96.74% of class 3 (114-398 mu g/kg) from class 4 (399-646 mg/kg). The technique may be used to detect high amount of furan in fried starchy matrices. (C) 2017 Elsevier Ltd. All rights reserved.
dc.description.funderFONDECYT
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodchem.2017.06.095
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2017.06.095
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/101227
dc.identifier.wosidWOS:000408740200087
dc.language.isoen
dc.pagina.final725
dc.pagina.inicio718
dc.revistaFood chemistry
dc.rightsacceso restringido
dc.subjectNon-enzymatic browning
dc.subjectStarchy foods
dc.subjectImage processing
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleStatistical pattern recognition classification with computer vision images for assessing the furan content of fried dough pieces
dc.typeartículo
dc.volumen239
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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