Determination of Acrylamide Contents in Fried Potato Chips Based on Colour Measurement

Abstract

A system of determining acrylamide contents in fried potato chips based on computer vision technology was developed in this paper. For each 60 seconds, the image acquisition device collected double-sided images of potato chips removed from the fryer. The acrylamide contents of the corresponding potato chips were determined by gas chromatography-mass spectrometry (GC-MS) method, meanwhile, the target potato chips of the double-sided images were extracted and CIE L*、a* 、b* average of the overall potato chips was measured by proposed image filtering algorithm, the color image segmentation algorithm and the color measurement algorithm. The obtained data was analyzed and a strong correlation between the average of double-sided CIE a* average and acrylamide contents of potato chips was found ( 2 R =0.971 and a linear regression equation was established. Randomly collect potato chips double-sided images of 10 different brands sold on the market and put the average of double-sided CIE a* average into the equation, the maximum relative error between the acrylamide contents calculated and standard chemical method is only 4.94%, indicate that the method is feasible and accurate.