Development of image processing method for evaluation of tempura

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The crisp of batter is an important factor in tempura cooking, and it is closely related to the taste. In this research, in order to analyze the process of tempura cooking, we estimated the process of temporal sequence changes of the shimmering state of the oil surface by using image texture analysis. The image of the oil surface includes shimmering caused by bubbles and waves during cooking. In order to evaluate this texture image, we introduced the co-occurrence matrix. To analyze the correspondence between evaporation of moisture and the co-occurrence by PLS regression, the effectiveness of our proposed method was confirmed by experiments under the condition of the oil temperature.The tempura batter after cooking is evaluated by the image processing, the rupture analysis and the sensory test, and these are also analyzed by PLS regression. From these results, a high correlation between the image feature of the tempura batter and the rapture analysis was confirmed.