Colour measurements by computer vision for food quality control – A review
TL;DR: In this article, the authors reviewed the fundamentals and applications of computer vision for food colour measurement, and the advantages and disadvantages of using computer vision techniques for colour measurement are analyzed and its future trends are proposed.
Abstract: Colour is the first quality attribute of food evaluated by consumers, and is therefore an important component of food quality relevant to market acceptance. Rapid and objective measurement of food colour is required in quality control for the commercial grading of products. Computer vision is a promising technique currently investigated for food colour measurement, especially with the ability of providing a detailed characterization of colour uniformity at pixel-based level. This paper reviews the fundamentals and applications of computer vision for food colour measurement. Introduction of colour space and traditional colour measurements is also given. At last, advantages and disadvantages of computer vision for colour measurement are analyzed and its future trends are proposed.
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01 Jan 2004
TL;DR: Comprehensive and up-to-date, this book includes essential topics that either reflect practical significance or are of theoretical importance and describes numerous important application areas such as image based rendering and digital libraries.
Abstract: From the Publisher:
The accessible presentation of this book gives both a general view of the entire computer vision enterprise and also offers sufficient detail to be able to build useful applications. Users learn techniques that have proven to be useful by first-hand experience and a wide range of mathematical methods. A CD-ROM with every copy of the text contains source code for programming practice, color images, and illustrative movies. Comprehensive and up-to-date, this book includes essential topics that either reflect practical significance or are of theoretical importance. Topics are discussed in substantial and increasing depth. Application surveys describe numerous important application areas such as image based rendering and digital libraries. Many important algorithms broken down and illustrated in pseudo code. Appropriate for use by engineers as a comprehensive reference to the computer vision enterprise.
3,627 citations
TL;DR: It is evident that hyperspectral imaging can automate a variety of routine inspection tasks and is anticipated that real-time food monitoring systems with this technique can be expected to meet the requirements of the modern industrial control and sorting systems in the near future.
Abstract: In recent years, hyperspectral imaging has gained a wide recognition as a non-destructive and fast quality and safety analysis and assessment method for a wide range of food products. As the second part of this review, applications in quality and safety determination for food products are presented to illustrate the capability of this technique in the food industry for classification and grading, defect and disease detection, distribution visualization of chemical attributes, and evaluations of overall quality of meat, fish, fruits, vegetables, and other food products. The state of the art of hyperspectral imaging for each of the categories was summarized in the aspects of the investigated quality and safety attributes, the used systems (wavelength range, acquisition mode), the data analysis methods (feature extraction, multivariate calibration, variables selection), and the performance (correlation, error, visualization). With its success in different applications of food quality and safety analysis and assessment, it is evident that hyperspectral imaging can automate a variety of routine inspection tasks. Industrial relevance It is anticipated that real-time food monitoring systems with this technique can be expected to meet the requirements of the modern industrial control and sorting systems in the near future.
461 citations
Cites background or methods from "Colour measurements by computer vis..."
...Recently, Wu et al. (2010) obtained a better correlation coefficient of 0.86 for WBSF determination using hyperspectral scattering imaging technique and they further improved the correlation coefficient into 0.91 (Wu et al., 2012d)....
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...…the hyperspectral imaging with scattering mode showed good prediction abilities for determining not only color parameters (L*, b*) and pH like the reflectance mode, but also color parameter (a*) of beef (correlation coefficients of 0.90 and 0.96, respectively) (Wu et al., 2010; Wu et al., 2012d)....
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...…hyperspectral imaging for process assessment of food products, such as the prediction of moisture content of prawns during dehydration process (Wu et al., 2012b), the quality monitoring of continuous frying of minced beef and diced turkey (Daugaard, Adler-Nissen, & Carstensen, 2010), and…...
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...In the attempt of color determination and visualization made by Wu et al. (2012c), they proposed a novel idea of identifying instrumental effective wavelengths (IEW) for the prediction of all three color components instead of selecting different sets of effective wavelengths for each color…...
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TL;DR: A detailed overview of the comparative introduction, latest developments and applications of computer vision systems in the external quality inspection of fruits and vegetables is presented.
319 citations
TL;DR: The aim of this work is to review the recent achievements in the field of artificial sensors’ application, in the evaluation of animal source food products.
209 citations
TL;DR: This paper summarizes achievements in the field of artificial senses, including a brief history of these systems, descriptions of most commonly used sensors, data analysis methods, and application of Artificial senses to food analysis, in particular quality control, authenticity and falsification assessment, and monitoring of production processes.
Abstract: Nowadays, consumers are paying great attention to the characteristics of food such as smell, taste, and appearance. This motivates scientists to imitate human senses using devices known as electronic senses. These include electronic noses, electronic tongues, and computer vision. Thanks to the utilization of various sensors and methods of signal analysis, artificial senses are widely applied in food analysis for process monitoring and determining the quality and authenticity of foods. This paper summarizes achievements in the field of artificial senses. It includes a brief history of these systems, descriptions of most commonly used sensors (conductometric, potentiometric, amperometic/voltammetric, impedimetric, colorimetric, piezoelectric), data analysis methods (for example, artificial neural network (ANN), principal component analysis (PCA), model CIE L*a*b*), and application of artificial senses to food analysis, in particular quality control, authenticity and falsification assessment, and monitoring of production processes.
209 citations
References
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Book•
01 Dec 1967
TL;DR: An encyclopedic survey of color science can be found in this article, which includes details of light sources, color filters, physical detectors of radiant energy, and the working concepts in color matching, discrimination, and adaptation.
Abstract: An encyclopedic work which collects into a ready-reference volume the concepts, methods, quantitative data and formulas on color science. Includes details of light sources, color filters, physical detectors of radiant energy, and the working concepts in color matching, discrimination, and adaptation. For the colorimetrist, research worker, physicist, physiologist and psychologist concerned with color problems in industry. Tables; diagrams; ten-page bibliography. First author is head, radiation optics section, National Research Council, Canada. Contents, abridged: Basic radiometric concepts and units. Optical filters. Physical detectors of radiant energy. Parts of the human eye: nomenclature; dimensions. Factors in the eye that control the internal stimulus. The Troland values of retinal illuminance. Light losses in the eye. Quantum fluctuations and visual stimuli. Conversion factors related to the eye. Trichromatic generalization. The CIE colorimetric system. Complementary colors. Object colors, object. color solid, optimal colors. Counting metameric object colors. Degree of metamerism. Propagation of spectrophotometric errors. The photometric principle. Preamble. Factors modifying matching. Chromatic adaptation. Lightness scales. Combined lightness and chromaticness scales. Discrimination data under special conditions. Color reversal at long wavelengths: Brindley isochromes. Abney and Bezold-Brucke effects. Dark adaptation and absolute thresholds. Uniform equivalent fields (equivalent background luminance). Visual response curves: their comparison with the spectral properties of pigments. References. Author index. Subject index. -- AATA
4,441 citations
01 Jan 2004
TL;DR: Comprehensive and up-to-date, this book includes essential topics that either reflect practical significance or are of theoretical importance and describes numerous important application areas such as image based rendering and digital libraries.
Abstract: From the Publisher:
The accessible presentation of this book gives both a general view of the entire computer vision enterprise and also offers sufficient detail to be able to build useful applications. Users learn techniques that have proven to be useful by first-hand experience and a wide range of mathematical methods. A CD-ROM with every copy of the text contains source code for programming practice, color images, and illustrative movies. Comprehensive and up-to-date, this book includes essential topics that either reflect practical significance or are of theoretical importance. Topics are discussed in substantial and increasing depth. Application surveys describe numerous important application areas such as image based rendering and digital libraries. Many important algorithms broken down and illustrated in pseudo code. Appropriate for use by engineers as a comprehensive reference to the computer vision enterprise.
3,627 citations
"Colour measurements by computer vis..." refers methods in this paper
...In general, a computer vision system captures the colour of each pixel within the image of the object using three colour sensors (or one sensor with three alternating filters) per pixel (Forsyth & Ponce, 2003; Segnini, Dejmek, & Oste, 1999a)....
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Book•
01 Jan 2002TL;DR: The accessible presentation of this book gives both a general view of the entire computer vision enterprise and also offers sufficient detail to be able to build useful applications as discussed by the authors, which includes essential topics that either reflect practical significance or are of theoretical importance.
Abstract: From the Publisher:
The accessible presentation of this book gives both a general view of the entire computer vision enterprise and also offers sufficient detail to be able to build useful applications. Users learn techniques that have proven to be useful by first-hand experience and a wide range of mathematical methods. A CD-ROM with every copy of the text contains source code for programming practice, color images, and illustrative movies. Comprehensive and up-to-date, this book includes essential topics that either reflect practical significance or are of theoretical importance. Topics are discussed in substantial and increasing depth. Application surveys describe numerous important application areas such as image based rendering and digital libraries. Many important algorithms broken down and illustrated in pseudo code. Appropriate for use by engineers as a comprehensive reference to the computer vision enterprise.
2,892 citations
TL;DR: This review surveyed recent literature focused on factors that affect myoglobin chemistry, meat color, pigment redox stability, and methodology used to evaluate these properties, finding that unanswered questions regarding meat color remain.
1,653 citations
"Colour measurements by computer vis..." refers methods in this paper
...Computer vision is considered as a promising method for predicting colour of meat (Mancini & Hunt, 2005; Tan, 2004)....
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1,365 citations