American Potato Journal

, 71:717 | Cite as

Computerized video image analysis to quantify color of potato chips

  • M. G. Scanlon
  • R. Roller
  • G. Mazza
  • M. K. Pritchard


Color analysis is a critical quality evaluation procedure in the potato processing industry. This research sought to determine whether potato chip color could be quantified by video image analysis. Russet Burbank and Shepody potatoes, stored at 8 and 5 C, were processed into 8 mm thick chips, which were fried for three time periods. Chip color was characterised by mean gray level values. Changes in video equipment operation and sample presentation were investigated to establish the most reproducible conditions for chip color measurements. The use of image analysis software to analyze mean gray level values from specific regions of the chip was demonstrated. Differences in chip color from potatoes stored at the two temperatures could be distinguished by mean gray level values. For potatoes that had been stored at 5 C, different chip frying times were distinguished on the basis of mean gray level. Chips of 1 mm thickness were prepared from 13 selections and 2 cultivars and color measured by mean gray level, Lvalue (Hunterlab D25L-2 colorimeter) and by Agtron value (Agtron M31A color meter, green mode). Good correlation was found between color assessed by mean gray level and color measured by the Agtron and Hunterlab. A repeatability study showed that image analysis color was not as repeatable as color measured by the two other techniques. Nevertheless, video image analysis appears to have potential as an objective assessor of chip color, and through software development, has specific advantages over other color assessment techniques.

Additional Keywords

Mean gray level color analysis Agtron color meter Hunterlab color meter potato processing 


El análisis del color es un método crítico de evaluación de calidad en el procesamiento industrial de papa. Esta investigación pretendía determinar si era posible cuantificar el color de la papa frita a la inglesa por un análisis de imagen en video. Papas Russet Burbank y Shepody, almacenadas a 8 C y 5 C, fueron procesadas en rodajas de 8 mm de espesor, las que fueron fritas por tres periodos diferentes de tiempo. El color de las papas fritas a la inglesa se caracterizó por valores medios de niveles de grises. Para establecer las condiciones más reproducibles para las mediciones del color de las rodajas, se investigaron los cambios en la operación del equipo de video y en la presentación de las muestras. El uso de programas computadorizados de análisis de imágenes para analizar los valores medios de niveles de grises de zonas específicas de las rodajas, quedó demostrado. Se pudieron distinguir diferencias en el color de las rodajas de papas almacenadas a las dos temperaturas, por los valores medios de los niveles de grises. Para las papas que habían estado almacenadas a 5 C, se distinguieron diferentes tiempos de fritura basados en el nivel medio de grises. Se prepararon rodajas de 1 mm de espesor de 13 selecciones y dos cultivares y el color se midió por el nivel medio de grises, valor L (colorímetro Hunterlab D25L-2) y por el valor Agtron (colorímetro Agtron M31A, medio verde). Se encontró una buena correlación entre el color determinado por el nivel medio de grises y el color medido por los colorímetros Agtron y Hunterlab. Un estudio de repetición mostró que el color en el análisis de imagen no se repetía tanto como el color medido por los otros dos métodos. Sin embargo, el análisis de imagen en video parece tener potencial como una ayuda objetiva del color de las papas fritas a la inglesa, y mediante el desarrollo de programas computadorizados, tiene ventajas especificas sobre otras técnicas de determinación de color.

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Copyright information

© Springer 1994

Authors and Affiliations

  • M. G. Scanlon
    • 1
  • R. Roller
    • 1
  • G. Mazza
    • 2
  • M. K. Pritchard
    • 3
  1. 1.Department of Food ScienceUniversity of ManitobaWinnipegCanada
  2. 2.Food Science and Technology SectionAgriculture Canada Research StationSummerlandCanada
  3. 3.Department of Plant ScienceUniversity of ManitobaWinnipegCanada

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