Journal ArticleDOI
Colour measurements by computer vision for food quality control – A review
Di Wu,Da-Wen Sun +1 more
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TLDR
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.read more
Citations
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Development of simplified models for nondestructive hyperspectral imaging monitoring of TVB-N contents in cured meat during drying process
TL;DR: In this article, the authors developed simplified models for rapid and nondestructive monitoring TVB-N contents during drying of cured meats based on a hyperspectral imaging system (HSI) in the spectral range of 400-1000nm.
Journal ArticleDOI
Nondestructive Measurement of Fruit and Vegetable Quality
Bart Nicolai,Thijs Defraeye,Bart De Ketelaere,Els Herremans,Maarten Hertog,Wouter Saeys,Alessandro Torricelli,Thomas Vandendriessche,Pieter Verboven +8 more
TL;DR: N nondestructive techniques for measuring internal and external quality attributes of fruit and vegetables, such as color, size and shape, flavor, texture, and absence of defects, are reviewed.
Journal ArticleDOI
Quality analysis, classification, and authentication of liquid foods by near-infrared spectroscopy: A review of recent research developments
TL;DR: The recent research developments of NIR technology in the field of liquid foods are summarized, focusing on the detection of quality attributes of various liquid foods, including alcoholic beverages, nonalcoholic beverages, and oils.
Journal ArticleDOI
Partial Least Squares Regression (PLSR) Applied to NIR and HSI Spectral Data Modeling to Predict Chemical Properties of Fish Muscle
TL;DR: Partial least squares regression (PLSR) is a classical and widely used linear method for modeling of spectral data as mentioned in this paper, which is applied to near-infrared (NIR) and hyperspectral imaging (HSI) spectral data for rapid and chemical-free modeling and predicting chemical properties of fish muscle, including moisture content, lipid content, protein content, pH, and freshness indicators.
Journal ArticleDOI
Consumer Understanding of Food Quality, Healthiness, and Environmental Impact: A Cross-National Perspective
TL;DR: It is concluded that food quality receives high attention both from Belgian and Romanian consumers and health and environment related cues can be used as a means of improving consumer health and environmental protection.
References
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Book
Color Science. Concepts and Methods, Quantitative Data and Formulas
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.
Computer vision : a modern approach = 计算机视觉 : 一种现代的方法
David Forsyth,Jean Ponce +1 more
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.
Book
Computer Vision: A Modern Approach
David Forsyth,Jean Ponce +1 more
TL;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.
Journal ArticleDOI
Current research in meat color
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.
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