Publication: Research - peer-review › Article in proceedings – Annual report year: 2011
This paper shows how multispectral images can be used to assess color change over time in wok fried vegetables. We present results where feature selection was performed with sparse methods from the multispectral images to detect the color changes of wok fried carrots and celeriac stored at +5°C over 14 days. A pairwise t-test was used to detect if the differences over days were significant. For both the original as well as a follow experiment significant differences were seen in particular for celeriac, but also to some extend for carrots.
|Title||Scandinavian Workshop on Imaging Food Quality 2011 : Ystad, May 27, 2011 - Proceedings|
|Place of publication||Kgs. Lyngby, Denmark|
|Publisher||Technical University of Denmark|
|Conference||Scandinavian Workshop on Imaging Food Quality|
|Period||01/01/11 → …|
- Wok fried vegetables, Celeriac, Multispectral images, Carrots, Color change
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