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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Proceedings ArticleDOI
Color image attribute and quality measurements
TL;DR: A new Color Quality Measure (CQM), which is based on the linear combination of these three color image attributes: colorfulness, sharpness and contrast, is presented and correlates well with evaluations obtained from human observers and it operates in real time.
Book ChapterDOI
Visible Light Imaging
TL;DR: The visible light is that region of the electromagnetic spectrum that is detectable by the human eye as discussed by the authors, whose wavelength ranges from 400 to 700 nm, and it is the most common part of the spectrum visible to humans.
Proceedings ArticleDOI
Melon Crack Identification and Classification Using k-Means Clustering for Quality Inspection
Uldanay Bairam,Philip John Green +1 more
TL;DR: The melon is segmented, and its cracked part is identified using k-means clustering based segmentation algorithm, and the melon’s surface dominant colours are obtained for the main peel colour representation.
Journal ArticleDOI
Determination of acrylamide in toasts using digital image colorimetry by smartphone
TL;DR: In this article , a digital image colorimetric approach was developed using a smartphone as a detection device to study acrylamide concentration in homemade toasts, where different slices of white bread were toasted, their resulting color was captured with the smartphone, and the acryladide concentration was determined by LC-MS/MS.
Journal ArticleDOI
Effect of chitosan on quality and shelf life of beef at refrigerated storage
TL;DR: In this paper, the authors investigated the microbiological quality and shelf life of beef treated with different concentrations of chitosan (CHI) for a period of 12 days, and the results indicated that the application of CHI on the beef samples improved the microbiology quality and extended the shelf life usually 5-8 days, which could an alternative to chemical protective additives.
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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