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

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