A Non-Contact Computer Vision Based Analysis of Color in Foods
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Vural Gökmen
Since commercial colorimeters measure small area with a fixed geometry, the result of color measurement is usually unrepresentative for heterogeneous materials as in many food items. This paper describes a computer vision based approach for the measurement of color in a user defined polygonal area on the digital image of a food product. The algorithm used for color measurement converts the RGB values of the image captured by a digital camera to monitor L*a*b* values using the standard equations. The RGB responses for a captured image vary from one case to another, so, the direct transformation from RGB to L*a*b is not useful to obtain meaningful information about the color. Here, an artificial neural network (ANN) model was used to convert the monitor L*a*b* values into spectrophotometric L*a*b* values. The ANN model was calibrated by using the IT8 color chart consisting of 288 different colored squares which reflect all possible variations in the color space. The ?E values for the estimated values and the real spectrophotometric values were less than 0.45.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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- Shorter Communication
- The Changes in the Lipid Composition of Mung Bean Seeds as Affected by Processing Methods
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- Texture Profile Analysis of Cooked Sun Dried Nuggets (Bori) Prepared with Different Levels of Moisture Content and Percent Air Incorporation in Its Batter
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Articles in the same Issue
- Article
- Effect of Moisture Content on the Physical Properties of Fibered Flaxseed
- Sweet Bread Produced by the Lactic Acid Bacteria L. brevis and the Yeast S. cerevisiae
- Application of Desiccant Technology for Concentrating Liquid Foods - Experimental Investigation
- Adsorption Characteristics of Anthocyanins from Purple-fleshed Potato (Solanum tuberosum Jasim) Extract on Macroporous Resins
- A Non-Contact Computer Vision Based Analysis of Color in Foods
- Dynamic Effect in High Pressure Microbe Inactivation
- Study of the Influence of Product and Process Variables in the Salting and Post-salting Stages of PSE Thawed Hams
- Drying Behaviour and Energy Requirement for Dehydration of White Onion Slices
- Moisture Sorption Isotherms of Osmotically Dehydrated Sweet Pepper
- Sensitivity Analysis of a CFD Modelling System for Airflow and Heat Transfer of Fresh Food Packaging: Inlet Air Flow Velocity and Inside-Package Configurations
- Strength and Elastic Properties of Cassava Tuber
- Optimization of Carotenoid Production by Aspergillus Carbonarius in Submerged Fermentation Using a Response Surface Methodology
- Shorter Communication
- The Changes in the Lipid Composition of Mung Bean Seeds as Affected by Processing Methods
- Sorption Isotherms of Granny Smith Apples Hot-Air Dried and Texturized by "Controlled Sudden Decompression to the Vacuum"
- Physicochemical Properties of the Josapine Variety of Pineapple Fruit
- Texture Profile Analysis of Cooked Sun Dried Nuggets (Bori) Prepared with Different Levels of Moisture Content and Percent Air Incorporation in Its Batter
- Proximate Composition of the Apple Seed and Characterization of Its Oil
- Contrasting Temperature Profile Development in Three Domestic Pressure Canners Operated without Venting
- Critical Review
- Influence of Product-entrapped Air and Venting on Lethal Effect in Model Domestic Pressure Canner Studies
