Frying Oil Deterioration Detection via Air Bubble Segmentation
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Solution Overview
Problem
Conventional methods for determining the deterioration level of frying oil based on surface air bubbles are inadequate as they fail to accurately distinguish between types of air bubbles, leading to subjective and inaccurate assessments.
Innovation Solution
A system comprising an oil image acquisition section, filter processing section, feature parameter calculation section, deterioration indicator estimation section, and deterioration level determination section to analyze and distinguish the types of surface air bubbles, thereby accurately determining the oil's deterioration level.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If conventional illuminance-based detection is used to determine deterioration level, then the measurement process is simple, but the measurement precision is low due to inability to distinguish air bubble types
Solution Approach 1:
The patent segments air bubbles into different types (large bubbles, small bubbles, streams) based on their visual characteristics and spatial distribution patterns. By categorizing bubbles into distinct types with specific formation mechanisms, the system can precisely track the progression of deterioration through characteristic bubble patterns rather than treating all bubbles uniformly.
Solution Approach 2:
The patent transitions from one-dimensional illuminance measurements to two-dimensional image analysis, enabling the detection of spatial relationships, bubble distributions, and pattern recognition that were impossible with simple light intensity measurements. This dimensional expansion provides rich features for distinguishing bubble types and assessing deterioration.
2Reliability
If subjective experience-based assessment is used, then the determination method is simple, but the reliability is low due to subjectivity
Solution Approach 1:
The system continuously captures images of the oil surface and provides real-time feedback on deterioration level based on objectively measured bubble characteristics. This creates a closed-loop monitoring system that consistently applies the same evaluation criteria, eliminating subjective variability while maintaining operational simplicity through automated assessment.
Solution Approach 2:
The patent replaces the mechanical/subjective human assessment process with an automated optical detection and image processing system. By substituting human sensory evaluation with objective computer vision technology, the system achieves consistent, reproducible measurements while providing detailed quantitative data on bubble characteristics.
3Measurement precision
If detailed filter processing is applied to identify feature areas, then the measurement precision improves for distinguishing air bubble types, but the processing time increases
Solution Approach 1:
The patent applies different analysis methods to different regions of the image based on local characteristics. By identifying specific feature areas where certain bubble types are most likely to appear and applying targeted filtering and analysis only to those regions, the system achieves high precision in bubble type discrimination while minimizing processing time for the entire image.
Solution Approach 2:
The system applies comprehensive filter processing only when necessary to distinguish specific bubble types, rather than applying all processing methods uniformly to every image. This selective application of processing techniques reduces overall computation time while maintaining the precision needed for accurate deterioration assessment.
Data Source
AI summary
Provided is an edible oil deterioration level determination device etc., which enable the types of surface air bubbles of frying oil to be accurately distinguished and thus the deterioration level of the frying oil to be accurately determined. An edible oil deterioration level determination device 5, comprising: an oil surface image acquisition section 50 configured to acquire an oil surface image; a filter processing section 53 configured to apply, to the oil surface, filter processing for identifying an area of fine air bubbles β characterizing deterioration of the frying oil Y; a feature parameter calculation section 54 configured to calculate a feature parameter characterizing the deterioration of the frying oil Y; a deterioration indicator estimation section 55 configured to estimate a deterioration indicator DI of the frying oil Y; and a deterioration level determination section 56 configured to determine the deterioration level of the frying oil Y.